Cook sausage, onion and garlic in a large nonstick skillet over medium-high heat for 5 to 8 minutes or until sausage is cooked through (165 degrees) and onion is softened, stirring occasionally to break it into large crumbles.
If you love lasagna, you're going to love this easy slow-cooked soup. What makes it even better? Pairing it with our Easy Drop Biscuit recipe!
Servings and Ingredients
|1 ¼ lbs. fresh Graziano Bros. Italian sausage|
|⅔ c. yellow onion, chopped|
|4 garlic cloves, minced|
|5 c. Hy-Vee 33%-less-sodium chicken broth|
|1 (28-oz.) can Full Circle Market organic crushed tomatoes with basil, undrained|
|1 (14.5-oz.) can Full Circle Market organic fire roasted diced tomatoes, undrained|
|1 tbsp. Hy-Vee tomato paste|
|1 tsp. Hy-Vee Italian seasoning|
|¼ tsp. coarse-ground black pepper|
|½ (12-oz.) pkg. Hy-Vee mini lasagna pasta|
|⅔ c. Hy-Vee whole milk ricotta cheese|
|⅔ Hy-Vee finely shredded mozzarella|
|¼ c. Soirée grated Parmesan cheese, plus additional for serving|
|3 tbsp. Hy-Vee milk|
|1 ½ tbsp. fresh basil, finely chopped, plus additional for garnish|
|Hy-Vee crushed red pepper, for garnish|
|8 Easy Drop Biscuits, for serving|
Things To Grab
- Large nonstick skillet
- 6-quart slow cooker
- Serving bowls
Transfer sausage mixture to a 6-qt. slow cooker. Stir in broth, undrained crushed tomatoes, undrained fire roasted diced tomatoes, tomato paste, Italian seasoning, and black pepper.
Cover and cook on HIGH for 2-1/2 hours or LOW for 5 hours. Uncover and stir in uncooked pasta. Cover and cook on HIGH for 25 to 30 minutes or just until pasta is tender.
Stir together ricotta, mozzarella, and 1/4 cup Parmesan cheese, milk, and 1-1/2 tablespoon basil.
To serve, ladle soup into serving bowls; top with ricotta mixture. Garnish with additional basil and crushed red pepper, if desired. Serve with additional Parmesan and biscuits, if desired.
Related Content, Side Dish
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 75mg
- Sodium: 1260mg
- Total Carbohydrates: 22g
- Protein: 22g