Slow-Cooked Lasagna Soup

• 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 cups sliced fresh mushrooms
• 3 garlic cloves, minced
• 1 carton (32 ounces) reduced-sodium chicken broth
• 2 cans (14-1/2 ounces each ) no-salt-added stewed tomatoes
• 2 cans (8 ounces each ) no-salt-added tomato sauce
• 2 teaspoons Italian seasoning
• 6 lasagna noodles, broken into 1-inch pieces
• 2 cups coarsely chopped fresh spinach
• 1 cup cubed or shredded part-skim mozzarella cheese
• Shredded Parmesan cheese and minced fresh basil, optional

1. In a large skillet, cook sausage over medium-high heat breaking into crumbles until no longer pink, 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, tomato sauce and Italian seasoning. Cook, covered, on low until vegetables are tender, 4-6 hours.
3. 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. If desired, sprinkle with Parmesan cheese and basil.

italian turkey sausage links, onion, carrots, mushrooms, garlic, chicken broth, salt, salt, italian seasoning, lasagna noodles, fresh spinach, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/slow-cooked-lasagna-soup/ (may not work)