Cheesy Slow Cooker Lasagna Soup (Print Version)

# Ingredients:

→ For the Soup Base

01 - 1 lb ground beef (or ground turkey/sausage, optional)
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 (28 oz) can crushed tomatoes
05 - 1 (15 oz) can tomato sauce
06 - 4 cups beef broth (or chicken broth for a lighter version)

→ Seasonings

07 - 1 teaspoon dried basil
08 - 1 teaspoon dried oregano
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 1 teaspoon red pepper flakes (optional for a kick)

→ Add Later

12 - 2 cups uncooked pasta (such as rotini or broken lasagna noodles)
13 - 1 ½ cups ricotta cheese
14 - 2 cups shredded mozzarella cheese
15 - ½ cup grated Parmesan cheese
16 - Fresh basil or parsley (for garnish, optional)

# Instructions:

01 - In a skillet over medium heat, cook ground beef until browned. Drain excess fat
02 - Add diced onion to skillet and cook 3-4 minutes until softened. Add garlic and cook 1 minute more. Transfer to crockpot
03 - Add crushed tomatoes, tomato sauce, and beef broth to the crockpot. Stir to combine
04 - Add dried basil, oregano, salt, pepper, and red pepper flakes (if using). Stir well
05 - Cover crockpot and cook on low for 5-6 hours to allow flavors to meld
06 - 30 minutes before serving, stir in uncooked pasta. Continue cooking until pasta is tender
07 - Once pasta is tender, stir in ricotta and mozzarella cheeses. Then add Parmesan and let soup heat through
08 - Ladle into bowls and garnish with fresh herbs if desired. Serve with extra Parmesan cheese

# Notes:

01 - Can substitute Italian sausage for more flavor
02 - Pasta will continue to absorb liquid if stored
03 - Leftovers can be refrigerated for up to 3 days

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