Go Back
Laura Petersen

Slow Cooker Lasagna Soup

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 RaguĀ® 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.