1/3 bag frozen Italian meatballs
1 can beef broth plus 1 C water and 1 tsp beef better than bullion
1 jar Marinara
1/2 C chopped onion
1/2 C chopped bell pepper
3 cloves chopped garlic
2 tsp Italian seasoning
1 tsp dried basil leaves
1/4 tsp red pepper flakes
S & P
9 lasagna noodles, broken in 4ths or 5ths
Topping
1 C Ricotta
2/3 cup fresh grated parm
1/2 tsp parsley
Stir together in separate bowl. Refrigerate until serving time. Dollop in serving bowls on top of soup.
Shredded mozzarella to sprinkle in bowls.
Brown ground Italian sausage and add to crockpot along with broth, seasonings, Marinara, water, bouillon, onion and pepper. Cook on low for 3-4 hours, add meatballs and cook 30 minutes or so and then add turn crockpot to high, add broken lasagna noodles and cook until aldente (30-40 minutes). Turn off cooker when noodles are done.
Ladle in bowls and top with ricotta/parm mixture and sprinkle in Mozzarella.
