Crockpot Lasagna Soup

Ingredients

• For the Lasagna Soup
• 1 lb ground beef
• 1 lb Italian sausage
• ½ large, sweet onion, diced
• 2 Tbsp tomato paste
• 1 ½ Tbsp minced garlic
• 2 tsp Italian seasoning (divided)
• 1 tsp salt (divided)
• 1 tsp sugar (optional)
• 1 jar marinara sauce
• 1 container beef broth (32 oz)
• 1 can petite diced tomatoes, drained (optional)
• ½ box lasagna noodles, broken into pieces
• ½ cup heavy cream
• For the Ricotta Mixture
• 7 oz Ricotta cheese
• ⅓ cup shredded mozzarella cheese
• ⅓ cup shredded Parmesan cheese
• 1 tsp fresh parsley
• Salt, pepper, and garlic powder, to taste

Instructions

1. In a skillet over medium heat, brown the ground beef and Italian sausage with the diced sweet onion. Drain any excess grease.
2. Add the tomato paste, minced garlic, half of the salt, and half of the Italian seasoning. Stir and cook for another 1-2 minutes.
3. Transfer the meat mixture to the slow cooker. Add the marinara sauce, beef broth, and drained petite diced tomatoes, if using.
4. Stir in the remaining salt and Italian seasoning, along with the sugar.
5. Cover and cook on LOW for 5 hours.
6. When the soup is almost finished, cook the lasagna noodles according to the package directions. Break the noodles into smaller pieces and drain once cooked.
7. While the noodles are cooking, make the ricotta mixture. Combine the ricotta, mozzarella, Parmesan, and fresh parsley. Season with salt, pepper, and garlic powder to taste.
8. Stir the heavy cream and cooked lasagna noodles into the slow cooker until everything is well combined.
9. Ladle the lasagna soup into bowls and top each serving with a generous spoonful of the ricotta mixture. Finish with extra Parmesan and fresh parsley, if desired.