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Saturday, April 30, 2016

Slow Cooker Lasagna Soup

Do you love lasagna, but hate assembling the actual casserole? Lasagna is a favorite at my house, and though I don't mind making it when I have the time, this soup allows a make-ahead version. It's perfect for easy-going mornings before a busy evening. The ricotta cheese is central to the dish, so don't leave it out.



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Slow Cooker Lasagna Soup


Source: The Hungry Family Slow Cooker Cookbook by Christina Dymock

1 lb ground mild Italian sausage
1 yellow onion
1 green bell pepper
3 cloves garlic
1/2 c tomato paste
3 teas Italian seasoning
1 14.5 oz can diced tomatoes (petite diced are nice but not necessary)
2 14.5 oz cans chicken broth
6 lasagna noodles, broken up into bite-size pieces
ricotta cheese
shredded mozzarella
Parmesan cheese, for serving

Brown the sausage in a 12-inch skillet. Dice the onion and pepper, then mince the garlic. Place the sausage, vegetables, seasoning, and broth into a slow cooker. Cover and cook on low for 6 hours. About 30 minutes before serving, add the lasagna noodles. Put the soup in bowls, then add a generous spoonful of ricotta. Top with shredded mozzarella and Parmesan.

Note: The recipe is flexible: I've made it with ground beef, ground pork, and red bell pepper instead of green. Though the sausage is more flavorful ground meat is sufficient in an pinch.

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