Slow Cooker Lasagna Soup

Ingredients

Procedure

1 lb Ground Italian Sausage

1 Large Onion, chopped (about 2C)

3 Carrots, peeled and diced (about 1C)

4 Cloves of Garlic, minced

28 oz Can of Italian Style Diced Tomatoes, undrained

15 oz Tomato Sauce

8 oz Sliced Mushroom

1 tsp Italian Seasoning

1/2 tsp Dried Basil

1/2 tsp Fennel (optional, I left this out because I didn't have it on hand!)

Add 28 oz of water

Season to taste with freshly ground salt and pepper!

Small Cooked Pasta

Mozzarella Cheese

Fresh Parsley

1. Brown sausage in a pan with onions and carrots for about 5-7 minutes or until veggies are softened. Add garlic and stir until fragrant.

2. Add tomatoes/juice, tomato sauce, mushrooms, and all dry seasoning to the slow cooker. Stir in water and sausage mixture into slow cooker.

3. Cover and heat on HIGH for 4 hours or LOW for 8 hours.

4. Cook pasta and add separately to keep from being to soft or soggy if used in leftovers. Top with fresh mozzarella and parsley!

Website address to recipe:

https://www.culinaryhill.com/slow-cooker-lasagna-soup/#wprm-recipe-container-30310