Slow Cooker Lasagna Soup

• Meat

  • 1 lb Italian sausage, ground

• Produce

  • 1/2 tsp Basil, dried
  • 3 Carrots, peeled and diced (about 1 cup
  • 4 cloves Garlic
  • 2 (14.5 ounce cans Italian style diced tomatoes
  • 8 oz Mushrooms
  • 1 Onion, chopped (about 2 cups, large

• Condiments

  • 1 (15 ounce can Tomato sauce

• Pasta & Grains

  • 1 cup Rotini or other small pasta

• Baking & Spices

  • 1/2 tsp Fennel seeds
  • 1 tsp Italian seasoning
  • 1 Salt and freshly ground black pepper

• Dairy

  • 2 cups Mozzarella cheese

• Liquids

  • 2 cans Water

Found on culinaryhill.com

Description

Ingredients

• 1 pound ground Italian sausage
• 1 large onion, chopped (about 2 cups)
• 3 carrots, peeled and diced (about 1 cup)
• 4 cloves garlic, minced
• 2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 8 ounces sliced mushrooms, optional
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ½ teaspoon fennel seeds
• Salt and freshly ground black pepper
• 2 cans water
• 1 cup rotini or other small pasta
• 2 cups mozzarella cheese, for topping

Directions

• In a large skillet over medium-high heat, combine sausage, onions, and carrots. Cook until the sausage has browned and the vegetables has softened, 5 to 7 minutes, breaking up any large pieces of sausage with a wooden spoon. Stir in garlic until fragrant, about 30 seconds. Meanwhile, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker. Stir in water and sausage mixture. Cover and heat on HIGH for 4 hours or LOW for 8 hours. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened. Serve with mozzarella cheese on the side.