Slow Cooker Lasagna Soup

Ingredients

1 pound ground Italian sausage

1 onion peeled and chopped

3 carrots peeled and diced (about 1 cup)

4 cloves garlic minced

1 (28-ounce) can diced fire-roasted tomatoes

1 (8-ounce) can tomato sauce

1 can tomato paste

8 ounces cremini mushrooms trimmed and sliced, optional

1-2 tbs. Italian seasoning

Salt and freshly ground black pepper

4 cups water

1 lb. rotini pasta

2 cups optional shredded mozzarella cheese for topping

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Directions

Brown sausage in a slow cooker or Dutch oven. Add onion, carrots, garlic and mushrooms near the end.
Add seasoning and salt and pepper, to taste.
Turn slow cooker or stovetop to low.
Add tomatoes, water, tomato sauce and tomato paste. Stir well to combine. Cook on low for up to 4 hours.
If using a slow cooker, cook pasta as directed separately and add to remaining soup ingredients. If cooking in a Dutch oven, turn up the heat to a light boil. Add pasta, cover, and reduce heat to simmer. Cook until pasta is tender, about 15-20 minutes.
Garnish with optional mozzarella cheese.