Slow Cooker Lasagna Soup

Instructions

1. Heat oil in a large pan over medium-high heat.
2. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
3. Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
4. Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
5. In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
6. Into the slow cooker, add the chicken stock, tomato passata, crushed tomatoes, 2 cups (500 ml) of water, tomato paste, 1 beef bouillon cube, a carrot, dried basil, and oregano. Add salt and pepper to taste.
7. Cover and cook until everything is deeply flavored and the vegetables are tender.
8. Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
9. Let the soup continue cooking until the lasagna pieces are tender and have softened into the sauce. They should be fully cooked but still hold their shape.
10. Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
11. Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.