Slow Cooker Lasagna Soup
Ingredients
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 pound Italian sausage, casing removed
3 cloves garlic, minced
1 medium sweet onion, diced
2 (15-ounce) cans crushed tomatoes
1 (15-ounce) can petite diced tomatoes
6 cups beef stock
1 teaspoon Italian seasoning
1 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups uncooked campanelle pasta
1/2 cup whole milk ricotta cheese
2 tablespoons chopped fresh parsley leaves
Directions
Heat olive oil in a large skillet over medium high heat. Add ground beef and sausage, and cook until browned, about 5-8 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat.
Stir in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Place ground beef mixture into a 6-qt slow cooker. Stir in crushed tomatoes, diced tomatoes, beef stock, Italian seasoning and basil; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender; season with salt and pepper, to taste.
Serve immediately, topped with dollops of ricotta and garnished with parsley, if desired.
