Slow Cooker Lasagna Soup

Ingredients:

• 1 pound ground Italian sausage

• 1 large onion chopped (about 2 cups)

• 3 carrots peeled and diced (about 1 cup)

• 4 cloves garlic minced

• 2 (14.5 ounce) cans Italian-style diced tomatoes undrained

• 1 (15 ounce) can tomato sauce

• 8 ounces sliced mushrooms optional

• 1 teaspoon Italian seasoning

• ½ teaspoon dried basil

• ½ teaspoon fennel seeds

• Salt and freshly ground black pepper

• 2 cans water

• 1 cup rotini or other small pasta

• 2 cups mozzarella cheese for topping

Instructions:

1. In a large skillet over medium-high heat, combine sausage, onions, and carrots.

2. Cook until the sausage has browned and the vegetables has softened, about 5 to 7 minutes.

3. Drain if desired. Stir in garlic until fragrant, about 30 seconds.

4. Meanwhile, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker.

5. Stir in water and sausage mixture.

6. Cover and heat on HIGH for 4 hours or LOW for 8 hours.

7. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened.

8. Serve with mozzarella cheese on the side.