Slow Cooker Lasagna Soup

INGREDIENTS: 1 1/4 pounds ground Italian turkey sausage 4 cups chicken broth 1 (28-ounce) can petite-diced tomatoes 1 (18-ounce) can Recipe Starters Fire-Roasted Tomato Cooking Sauce 6 cloves garlic 1 white onion, diced 2 teaspoon dried oregano 1 teaspoon dried thyme 1 bay leaf

INGREDIENTS (contd.): 6 ounces dried lasagna noodles, broken into small pieces salt and pepper to taste 2 cups ricotta cheese, for garnish 1 cup Parmesan cheese, for garnish

DIRECTIONS: Add turkey sausage, chicken broth, tomatoes, tomato sauce, garlic, onion, oregano, thyme and bay leaf to a slow cooker, and stir to combine. Cook on low for 7 hours.

Stir in the pasta noodles, then cover and cook for an additional 30-45 minutes until the noodles are al dente. Season with salt and pepper if needed. Remove from heat and serve warm, garnished with a spoonful of ricotta cheese and Parmesan.