Lasagna Soup Slow Cooker Recipe

Ingredients:

• 1 cup ricotta cheese  
• 1/2 cup shredded mozzarella cheese  
• 1/2 cup grated Parmesan cheese  
• 1 teaspoon dried oregano  
• 1 pound lean ground beef  
• 1 teaspoon kosher salt  
• 1/2 teaspoon freshly ground black pepper  
• 6 cups low-sodium beef broth  
• 24-ounce jar of marinara sauce  
• 28 ounces crushed tomatoes  
• 1 small onion, diced  
• 4 cloves garlic, minced  
• 1 tablespoon Italian seasoning  
• 1 Parmesan cheese rind (optional)  
• Fresh basil leaves for garnish  
• 8 ounces dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)   

Instructions:

1. In a large skillet, brown the lean ground beef over medium-high heat until it's no longer pink, breaking it apart into crumbles as it cooks. Add the diced onion to the skillet with the cooked beef and cook for another 2 to 3 minutes until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute. season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.  
2. Transfer the cooked beef, onion, and garlic mixture to your Crock-Pot® slow cooker.  
3. To the slow cooker add low-sodium beef broth, marinara sauce, crushed tomatoes, parmesan cheese rind, Italian seasoning, salt and pepper.  
4. Stir the ingredients in your slow cooker to combine them well.  
5. Add the broken lasagna noodles to the slow cooker with the other ingredients. Stir them in to ensure they are well-distributed in the soup.  
6. Cover the slow cooker and set it to cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. This will allow the flavors to meld together and the soup to simmer and thicken.  
7. In a separate bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and dried oregano.  
8. Once the lasagna noodles are tender and the ricotta mixture, cover and allow it to melt. Remove rind and serve.  

Recipe by: @fooddolls