Crock-Pot Lasagna Soup

• Crock-Pot Size 5 Quart Crock-Pot
• 
  
• Ingredients
  • 1 pounds Italian sausage
  • 1 medium  onion peeled and diced
  • 5 cloves garlic minced
  • 29 ounces canned crushed tomatoes (two 14.5 oz. cans)
  • 14.5 ounces tomato juice or V8 vegetable juice
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1 whole bay leaf
  • 2 tablespoons brown sugar
  • 2 cups chicken broth
  • 16 ounces lasagna noodles broken up into bite sized pieces
  • 2 cups ricotta cheese
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese shredded

  Instructions

  1. In a large frying pan on the stove top cook and crumble the Italian sausage, onion and garlic until the sausage is no longer pink and the onions start to become translucent. Drain off the excess cooking fat from the sausage mixture.
  2. Add the sausage, spices, canned tomatoes, tomato juice and chicken broth to a 5 quart or larger crock-pot.
  3. Cover and cook on LOW for 5 hours.
  4. Remove the bay leaf.
  5. Add in the broken lasagna noodles and cook an additional 1 hour until the noodles are al dente.
  6. In a mixing bowl, mix together the ricotta cheese, mozzarella and Parmesan cheese.
  7. Top the soup with a spoonful of the ricotta cheese mixture before serving.
  8. Serve with garlic bread and enjoy!

  Serves 8