Lasagna Soup (Slow Cooker)

I took the Lasagna Soup recipe from "Mel's Kitchen Cafe" and modified it slightly to work for my crock pot, to suit our tastes, and to make enough to feed our large family, and it was an unqualified success! Oh it was inhaled and raved over by every single one of my kids, and I loved how simple it was to throw together.

Lasagna Soup (Slow Cooker)

1 lb. ground beef
1  medium onion, chopped
2 tsp. minced garlic (from a jar)
2 tsp. dried oregano
1 (6 oz.) can tomato paste
3 (14.5 oz.) cans diced tomatoes, undrained***
9 cups chicken broth
2 bay leaves
1-2 tsp. dried basil
1/2 tsp. salt
pepper
1 lb. rotini/fusili pasta
   Cheese Topping:
2 cups ricotta cheese
1 cup shredded Parmesan
1/2 tsp. salt
pepper
1 1/2 tsp. dried basil (opt.)
4 cup shredded mozzarella, divided

In a skillet, brown the beef and onion together, cooking until the onion is tender and beek is cooked through. Drain. Place in the crock pot. Add the garlic, oregano, tomato paste, diced tomatoes, chicken broth, bay leaves, basil, salt and pepper. Cover and cook on 'HIGH' for 4-6 hours or 'LOW' for 8 hours.

For the Cheese Topping: In a medium bowl mix together the ricotta, parmesan, salt, pepper, basil and 1 cup of the mozzarella cheese. Cover and chill until ready to use.

About 30 minutes before serving add the uncooked pasta, stir, cover and let cook until pasta is done. Ladle soup into bowl and top with a dollop of the cheese mixture on top followed by a sprinkling of mozzarella shred. Serve immediately. Stir the cheese topping into your soup and enjoy!

Makes about 10-12 servings.

*** I pureed the diced tomatoes in the blender as I have an incredibly picky eater who refuse to eat chunks of tomato in any of his food, and it was still delicious. Since that worked I suspect you could also sub tomato sauce for the diced tomatoes if need and still have a delicious soup.