Slow Cooker Lasagna Soup

🧂 Ingredients

• 1 pound ground beef

  browned and drained
• 24 oz marinara sauce
• 1 bell pepper

  diced
• 1 onion

  diced
• 4 cloves garlic

  minced
• 16 oz mushrooms

  sliced or diced
• 4 cups beef broth
• 1 tablespoon Italian Seasoning
• 9 lasagna noodles

  gluten-free and no boil, broken up
• 1 cup ricotta cheese

  whole milk
• ½ cup mozzarella cheese

  shredded
• ¼ cup parmesan cheese
• fresh basil

Instructions

• 1 Brown ground beef, onions, and garlic over medium-high heat until no pink
  remains. Drain fat and pour into slow cooker.
• 2 Add marinara sauce, bell pepper, mushrooms, Italian Seasoning, and beef broth
  into the slow cooker
• 3 Cover and cook on low for 6-8 hours or high for3-4 hours.
• 4 Once finished cooking, uncover and add the pasta. Break noodles as you add them.
  Cover again for 30 minutes or until pasta is cooked. Season with salt and pepper
  to taste.
• 5 Serve immediately and ladle soup into bowls and add ricotta cheese, mozzarella,
  and Parmesan cheese. Top with fresh basil!

Nutrition Info