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December 5, 2016 / Chris Blum

Slow Cooker Lasagna Soup

This is another winner from Skinny Taste – I made a few changes and cooked in the multi cooker.

Ingredients:
1 lb sweet italian chicken sausage, casing removed
1 onion, chopped
3 cloves garlic, minced
3 c chicken broth
28 oz marinara sauce
1/4 c paralry, chopped
2 bay leaves
Salt abd pepper
16 oz baby spinach
8 oz lasagna noodle, broken up
1/4 c shredded mozzarella
1/4 c basil, chopped

Topping:
1/2 c ricotta
1/4 c grated parmeseam
2 tbsp parsley, chopped

Turn multicooker on sauté mode, add onions, garlic and sausage, break up with a wooden spoon and cook until browned. 

Add broth, marinara, parsley and bay leaf – cook on high for 4 hours, Slow for 8 hours.

30 minutes before serving, remove bay leaf, add spinach and pasta. Cook on high for 30. If the soup is not thick enough, reduce for 10 minutes. 

Mix the ricotta, Parmesan and parsley in a bowl and set aside.

Serve topped with mozzarella, Basil and a dollop of ricotta mixture.

Serves 6 – 8.

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