Slow Cooker Lasagna Soup

By nanasally4

Ingredients

• pound extra lean ground beef (96/4)
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp thyme
• 1 tbsp firmly packed brown sugar
• 3 c. water
• 2 (14.5-ounce) can petite diced tomatoes
• 1 (28-ounce) can crushed tomatoes
• 2 tsp Italian seasoning
• 2 cups pasta shape of your choosing
• 3 oz package grated Parmesan cheese
• 1 c shredded reduced fat mozzarella cheese
• salt & pepper to taste
• nonfat ricotta cheese (optional, for serving)

Details

Adapted from themeltaways.com

Preparation

Step 1

add all ingredients except pasta and ricotta and mozzarella cheeses to slow cooker
cook on low for 5-7 hours
cook pasta according to package directions and drain
add to soup about 30 minutes before serving
sprinkle mozzarella on top and recover, allowing time for the cheese to melt
to serve, place a dollop of ricotta in the bottom of a bowl and spoon soup over top, making sure to get some of the melted mozzarella in each bowl