Lasagna Crock-Pot Soup

Lasagna Crock-Pot Soup

Ingredients:

1 lb.Turkey Sausage
1 Medium Onion (chopped)
1 Green Pepper (chopped)
1 Red Pepper (chopped)
1 Cup Baby Bella Mushrooms (chopped)
3 tsp Minced Garlic
32 oz. Chicken Broth
1 Can Tomato Sauce
1 Can Petite Diced Tomatoes
1/4 tsp Salt
1/4 tsp Crushed Red Pepper
3 oz. Broken-up Lasagna Noodles
1/2 Cup Mozzarella Cheese
1/2 Cup Basil (fresh is best!)
3 Tbsp Parmesan Cheese

I tweaked the original recipe, soooo...

If you prefer to check out the original recipe, click here...

Put the sausage and onions in a microwave-safe bowl and cook for roughly 6 minutes (until meat is no longer pink).
Drain the grease and layer on the bottom of the crock-pot.

Add chopped onions, peppers and mushrooms.

Add Garlic, Crushed Red Pepper and Salt.

Add Broth, Tomato Sauce and Petite-Diced Tomatoes.

Mix and Turn Crock-Pot on LOW!
6-8 Hours Cook Time.

It smells amazing almost immediately!!!

When time is up, turn the crock-pot to HIGH and add your noodles (I added everything because I had freeze-dried basil and it needed time to soak, you can wait to add the cheeses and basil until right before serving if your basil is fresh).
Let noodles cook for 30 minutes.

Yum!

I had about 10.5 cups worth of soup!  I decided to try freezing one, but removed the noodles first as I know the texture can get wonky... I figure I can always add pasta when I defrost it.

I scanned all of my ingredients into MyFitnessPal, 10 servings = 183 calories!  So I was able to have two servings AND some bread for dinner.  This is definitely a recipe I will make again and again!