All meat items are available at House of Meats. You may order online at HOMSHOP.APP, prepay and pick up curbside.
1. In a large skillet, cook sausage over medium-high heat until no longer pink,
breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker.
• 2. Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in
mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to
slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until
vegetables are tender. 4-6 hours.
• 3. Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove
insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over
cheese. Sprinkle with Parmesan cheese and, if desired, basil
Ingredients
Directions
1. In a large skillet, cook sausage over medium-high heat until no longer pink,
breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker.
• 2. Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in
mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to
slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until
vegetables are tender. 4-6 hours.
• 3. Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove
insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over
cheese. Sprinkle with Parmesan cheese and, if desired, basil