Monday, October 3, 2016

Slow Cooker Lasagna Soup

1 lb. Italian sausage
2 tbsp. minced garlic
1 tablespoon olive oil
¼ cup white onion, chopped
24 ounce jar pasta sauce
1 can chicken broth
1 tbsp. Italian seasoning
½ cup grated parmesan cheese
8-10 lasagna noodles, broken into pieces
½ cup mozzarella cheese
1 cup water
½ cup milk
extra mozzarella cheese for topping

Cook sausage in a skillet with garlic, onions and olive oil until done. Drain excess grease.  Place sausage, pasta sauce, beef broth, onion powder, parsley, basil and parmesan cheese in a slow cooker. Cook on high for 2.5 hours.  After 2.5 hours, put lasagna noodles, water, milk, and ½ cup of mozzarella cheese into the slow cooker and let cook another 30-60 minutes, or until pasta is tender.  Top bowls of soup with mozzarella cheese.

I wanted to give mine a little kick so I added a few dashes of hot sauce and red pepper flakes while it was cooking.  I love, love, love this soup! 

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