Slow Cooker Lasagna Soup
INGREDIENTS:
1 pound ground Italian sausage (see note 1)
1 large onion chopped (about 2 cups)
3 carrots peeled and diced (about 1 cup)
4 cloves garlic minced
28 ounces diced tomatoes undrained
15 ounces tomato sauce
8 ounces mushrooms sliced, optional (see note 2)
1 teaspoon Italian seasoning (see note 3)
½ teaspoon dried basil
½ teaspoon fennel seeds
Salt and freshly ground black pepper
4 cups water
8 ounces dry lasagna noodles broken into bite-sized pieces (see note 4)
2 cups shredded mozzarella cheese for topping
Fresh basil or minced freshly parsley, for garnish, optional
INSTRUCTIONS:
In a large skillet over medium-high heat, combine sausage, onions, carrots, and garlic. Cook until the sausage has browned and the vegetables have softened, about 5 to 7 minutes. Drain if desired.
Meanwhile, to the slow cooker, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in water and sausage mixture.
Cover and heat on HIGH for 4 hours or LOW for 8 hours. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened. Serve with mozzarella cheese and fresh herbs if desired.
