I love it when our whole family has a clear calendar and can be at home together in the evenings, especially this time of year. I’ve really resorted to soups and dumping things in the Crock Pot lately. For one thing, it’s convenient, but it can also be super healthy, too. Which is something that we struggle with since we are away from home so much around meal times. One of our favorites that I wanted to share is this easy lasagna soup. I haven’t mastered cooking pasta in the Crock Pot so this one just gets thrown together on the stove.
Ingredients to gather:
2 32 oz. boxes or cans chicken broth
2 quarts of diced tomatoes, juice and all
12 oz. short-cut pasta
1.5 oz. pkg. dry spaghetti sauce mix
15 oz. container ricotta cheese
1 lb. ground beef
1/2 lb. ground Italian sausage
In a large pot (I use my big stockpot) bring the broth and tomatoes (juice, too) to a boil. While you’re waiting for the broth and juice to boil, brown the meats in a skillet. Cook your pasta according to the box in the broth and juice. Don’t drain it when it’s done. Add in the meat, contents of the seasoning packet, and tub of ricotta to the broth and pasta in the pot. Stir until the ricotta is melted and it’s ready to serve!