Slow Cooker Lasagna Soup

This is a sponsored conversation written by me on behalf of Ragu® . The opinions and text are all mine.

Fall is finally here and we love delicious and filling soups! With the temperatures finally dropping here in Arizona I love to have soup for dinner with warm crusty bread! I love to make “magic in mealtime” and this Slow Cooker Lasagna Soup is perfect for fall!

I love making things from scratch but I also love using some short cuts in my cooking! While I was at my local Fry’s Food Store I stopped in the spaghetti sauce aisle. Ragu® sauces are one of my favorite go to sauces! I also found some great pasta! Both are great for my Slow Cooker Lasagna Soup!

Now we like our soups to be very hearty so I decided to put both Italian Sausage and Ground Beef in this delicious soup! I served it over cubes of mozzarella cheese!

With the soup piping hot it melted the cheese and it was soooo good!! It didn’t photograph so well but let me tell you it was amazing!! Magic pure magic! Magic in mealtime is what it is all about!!

Laura Petersen

Slow Cooker Lasagna Soup

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Ingredients Method

Ingredients

  

• 1 lb Italian sausage
• 1 lb ground beef
• 1/2 cups onion chopped
• 1/2 cup carrot finely chopped
• 1 Tbs minced garlic
• 2 cups chicken broth
• 1 Jar Ragu® Pasta Sauce I used the Chunky Mushroom
• 1 15 oz can of tomatoes
• 1 cup Campanella pasta or whole grain rotini or elbows
• Parmesan cheese fresh mozzarella or provolone cubed
• Salt and Pepper to taste

Method

 

1. Brown sausage and ground beef over medium-high heat. Add onions and carrots and saute for 5 minutes. Put meat mixture into crock-pot with remaining ingredients. Cook on low for 6-8 hours or on high 3-4 hours. At last hour cook pasta to aldente, add to slow cooker and let cook for the last 30 minutes. Serve in bowls over cubes of cheese and garnish with grated Parmesan cheese.

This is a sponsored conversation written by me on behalf of Ragu® . The opinions and text are all mine.