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.

Notes: 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.

This soup also works on the stove top. Brown the sausage with the onion and bell pepper. Add garlic, and stir for 30 seconds or so until the garlic is fragrant. Then add the tomato paste, seasoning, diced tomatoes, and broth. Bring to a boil then simmer for about 10 minutes to combine the flavors. Be aware that the noodles do take about 30 minutes to soften. I might try boiling them separately next time, because that would only be 15 minutes.