Slow Cooker Lasagna Soup

 In a large skillet over medium-high heat, cook sausage, onions, carrots, and garlic until the sausage is browned and the vegetables are tender, about 5 to 7 minutes. Drain excess fat if needed.

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Transfer the browned sausage mixture to the slow cooker. Add diced tomatoes with juice, tomato sauce, mushrooms if using, Italian seasoning, dried basil, fennel seeds, and season with salt and pepper. Pour in water and stir to combine.

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Cover the slow cooker and set to cook on HIGH for 4 hours or LOW for 8 hours. In the last 10 minutes of cooking, add the broken lasagna noodles, cover, and continue to cook until the noodles are tender.

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Serve warm, topped with shredded mozzarella cheese, fresh basil or parsley.

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Full recipe & nutritional info on bakedbree.com