Lasagna Soup

Going to be trying this today. Going to go for the Slow Cooker recipe. Got a lot on my plate today, figuratively speaking, no time to fuss about what's for dinner. Cross your fingers

Ingredients

• 1 pound ground beef
• 5 cups water
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 1/2 cups quartered fresh mushrooms
• 3/4 cup chopped green bell pepper
• 1/2 cup diced onion
• 1 clove garlic, crushed
• 1 teaspoon basil
• salt and pepper to taste
• 3/4 cup crumbled feta cheese

In a large pot over medium heat, cook and stir the ground beef until evenly brown; drain. Mix the water, tomatoes, mushrooms, green bell pepper, onion, and garlic into the pot with the beef. Season with basil, salt, and pepper. Bring to a boil, reduce heat, and simmer 45 minutes. Mix the feta cheese into the soup, and continue cooking about 15 minutes before serving.

Now for the Slow Cooker Version.

The Ingredients:
1 pound Italian sausage links, cut into bite-sized pieces with the casings (Try Johnsonville Mild Italian Sausage) 
1 large onions, diced 
5 garlic cloves, minced 
1 Tbsp dried oregano 
1/4 tsp red pepper flakes 
1 (6 oz) can tomato paste 
2 (15 oz) cans petite diced tomatoes 
2 bay leaves 6 cups chicken broth or 
6 cups of water with 6 crushed bouillon cubes Salt and pepper, to taste 
2 cups rotini pasta (or other similar pasta) 
15 oz container Ricotta cheese, for topping 
2 cups shredded mozzarella cheese, for topping 


The How To's
In a large slow cooker, combine the sausage, onion, garlic, oregano, red pepper flakes, tomato paste, diced tomatoes, bat leaves, and broth. Cook on low for 8-9 hours. During the last 30 minutes of cooking, add in pasta. When ready to serve, preheat broiler. Dish up soup into oven-proof bowls. Top each bowl with a spoonful of ricotta and a sprinkling of shredded mozzarella. Place under broiler for 3-5 minutes or until cheese is hot and melted.