Crockpot Lasagna Soup

5 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 1 lb Italian sausage, cooked and crumbled
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Italian seasoning
• 2 tbsp tomato paste
• 1 (24 oz) jar marinara sauce
• 1 (32 oz) container beef broth
• 10 lasagna noodles, broken into pieces
• 1 (8 oz) bag shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup heavy cream
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 tsp Italian seasoning

Instructions

1. Combine the cooked crumbled sausage, diced onion, and minced garlic in a slow cooker.
2. Add the garlic powder, onion powder, and Italian seasoning to the mixture.
3. Stir in the tomato paste, marinara sauce, and beef broth.
4. Cover and cook on high heat for 3 hours.
5. Add the broken lasagna noodles, shredded mozzarella, and grated Parmesan cheese to the slow cooker. Stir well and cook on high for 30 minutes or until the noodles are tender.
6. Stir in the heavy cream until the soup is smooth.
7. In a separate small bowl, mix the ricotta cheese, grated Parmesan, and Italian seasoning together.
8. Place scoops of the ricotta mixture onto the surface of the soup.
9. Cover the slow cooker and cook for 10 more minutes to warm the topping before serving.