Lasagna Soup

🥘 Ingredients

• reduced-sodium chicken broth 6 cups
• tomato sauce 15 oz
• diced tomatoes (undrained) 14 ½ oz
• onion (chopped) 1 cup
• red, yellow, or orange bell pepper (chopped) 1 cup
• dried Italian seasoning (crushed) 2 tsp
• garlic (minced) 3 cloves
• uncooked bulk Italian sausage 1 lb
• dried lasagna noodles (broken into bite-size pieces) 10 oz
• fresh spinach (torn) 4 cups
• whole-milk ricotta 15 oz
• Shredded Parmesan cheese
• fresh basil (chopped)
• crushed red pepper

1. 1

   Stir together reduced-sodium chicken broth , tomato sauce , diced tomatoes (undrained) , onion (chopped) , red, yellow, or orange bell pepper (chopped) , dried Italian seasoning (crushed) , and garlic (minced) in a 5- to 6-qt slow cooker . Cover and cook on low 7 to 8 hours or on high 4.5 to 5 hours.
2. 2

   Drop uncooked bulk Italian sausage by teaspoonfuls into broth mixture. Stir in dried lasagna noodles (broken into bite-size pieces) . If cooking on low, turn slow cooker to high. Cook 45 to 60 minutes more or until noodles are tender. Stir in fresh spinach (torn) .
3. 3

   Top servings with whole-milk ricotta or place ricotta in bowls before adding soup. If you like, sprinkle with Shredded Parmesan cheese , fresh basil (chopped) , and/or crushed red pepper .