Slow-Cooker Lasagna Soup

• 1-1/2 pounds bulk Italian sausage
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 cups sliced fresh mushrooms
• 3 garlic cloves, minced
• 1 carton (32 ounces) chicken broth
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 1 can (15 ounces) tomato sauce
• 6 lasagna noodles, broken into 1-inch pieces
• 2 cups coarsely chopped fresh spinach
• 1 cup cubed or shredded part-skim mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• Thinly sliced fresh basil, optional

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.

italian sausage, onion, carrots, mushrooms, garlic, chicken broth, italian stewed tomatoes, tomato sauce, lasagna noodles, fresh spinach, mozzarella cheese, parmesan cheese, fresh basil

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