Easy Slow Cooker Lasagna Soup

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Easy Slow Cooker Lasagna Soup

INGREDIENTS

For the soup:

• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Italian seasoning
• 1 Parmesan cheese rind (optional)
• 8 ounces dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)
• 4 cups low-sodium chicken broth
• 1 (24-ounce) jar marinara sauce
• 1 pound lean ground beef
• 1 teaspoon kosher salt
• 1 small onion, diced
• 2 cloves garlic, minced

For serving:

• 1 cup shredded low-moisture mozzarella cheese
• 1/2 cup ricotta cheese
• Torn fresh basil leaves

INSTRUCTIONS

1. Frist Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. 
2. Then Add the broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind, if using. Stir well to combine.
3. Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. 
4. Then Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
5. Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.
6. Enjoy It !

Recipes adapted from :   chelseasmessyapron.com