CrockPot Lasagna Soup
Ingredients
1 Pounds Italian Sausage
1 Medium Yellow Onions (Diced)
5 Cloves Garlic (Minced)
29 Ounces Canned Crushed Tomatoes (Undrained)
14.5 Ounces Tomato Juice
1 Teaspoon Dried Thyme
¼ Teaspoon Dried Basil
¼ Teaspoon Dried Marjoram
½ Teaspoon Dried Oregano
¼ Teaspoon Dried Rosemary
1 Whole Bay Leaf
2 Tablespoons Brown Sugar
2 Cups Low Sodium Chicken Stock
10 Ounces Lasagna Noodles (Broken Up Into Bite Sized Pieces )
2 Cups Ricotta Cheese
½ Cup Shredded Mozzarella Cheese
½ Cup Shredded Parmesan Cheese
Directions
In a large skillet on the stove top cook and crumble the Italian sausage, onion and garlic until the sausage is no longer pink and the onions start to become translucent. Drain off the excess cooking fat from the sausage mixture.
Add the sausage, spices, canned tomatoes, tomato juice and chicken broth to a 5 quart or larger slow cooker.
Cover and cook on LOW for 5 hours.
Remove the bay leaf and discard.
Add in the broken lasagna noodles and cook an additional 1 hour until the noodles are al dente.
In a mixing bowl, mix together the ricotta cheese, mozzarella and Parmesan cheese.
Top the soup with a spoonful of the ricotta cheese mixture before serving.
