Ingredients:
Soup Base:
• 1 lb Italian sausage (sweet or mild)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried parsley
• ½ tsp dried oregano
• ½ tsp dried marjoram
• ½ tsp dried basil
• ½ tsp dried thyme
• ¼ tsp red pepper flakes
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can crushed tomatoes
• 2 Tbsp tomato paste
• 6 cups low-sodium beef broth
Noodles:
• 8–10 lasagna noodles, broken into bite-size pieces (don’t use no-boil noodles)
Ricotta Cheese Mixture:
• 8 oz whole milk ricotta cheese
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• 2 Tbsp chopped fresh Italian parsley
Directions:
1. Brown the Italian sausage and chopped onion in a skillet over medium heat until the sausage is cooked through and the onion is soft.
2. Lower the heat and stir in minced garlic, parsley, oregano, marjoram, basil, thyme, and red pepper flakes. Cook for about 1 minute, stirring.
3. Transfer that sausage mixture to your crockpot. Add diced tomatoes, crushed tomatoes, tomato paste, and beef broth.
4. Cook on low for 4 hours or high for 2 hours.
5. After cooking, add the broken lasagna noodles to the crockpot. Cover and cook on high for 35–45 minutes, until the noodles are tender.
6. While the noodles are cooking, mix ricotta, mozzarella, Parmesan, and chopped parsley in a bowl.
7. Serve the soup hot, ladling each bowl and topping it with a spoonful of that cheesy ricotta mixture.
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