Slow Cooker Lasagna Soup

By carvalhohm

Ingredients

• 1 pound Italian sausage links, cut into bite-sized pieces
• 2 large onions, diced
• 5 garlic cloves, minced
• 1 tablespoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1-6 ounce can tomato paste
• 1-28 ounce can fire-roasted tomatoes
• 2 bay leaves
• 6 cups chicken broth
• Salt and pepper, to taste
• 10 ounces curly pasta (fusilli)
• Ricotta and mozzarella cheeses for topping

Details

Servings 8
Adapted from backtoherroots.com

Preparation

Step 1

In a large slow cooker, combine all ingredients except pasta and cheeses. Cook on low for 8-9 hours or on high for 4-6.
In the last 30 minutes of cooking, add in pasta.
When ready to serve, preheat broiler. Spoon soup into oven-proof bowls. Top each bowl with a dollop of ricotta and a sprinkling of mozzarella. Place under broiler for 3-5 minutes or until cheese is hot and melted.