Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup

Soup:
1 jar marinara (24-28 oz)
2 teaspoons dried parsley
1 teaspoon dried oregano
½ teaspoon dried basil
2 tablespoons onion flakes
1 teaspoon garlic powder
1 quart (4 cups) broth
2 large handfuls of fresh kale, chopped fine
1 medium zucchini diced
1 pound cooked, crumbled Italian sausage
8 - 10 lasagna noodles, broken into large pieces (I use GF)

Ricotta topping:
15 oz ricotta cheese
1 cup grated Parmesan cheese
½ teaspoon garlic powder
1 teaspoon dried parsley

Place the marinara through the cooked Italian sausage into the slow cooker.  Cook on HIGH for 4-5 hours, LOW for 8-10.

About 30 minutes before you are ready to eat, make sure the slow cooker is on HIGH.  Add the broken lasagna noodles and stir them into the soup, taking special care to make sure all are separated. (The noodles like to “stick” together and this causes them to not cook properly).

While the noodles cook, combine the ricotta, Parmesan, garlic powder, and dried parsley.  

When ready to serve, drop several tablespoons of the ricotta on top.

Serves 6.