Crockpot Lasagna Soup

Serves 8

• 2 lbs lean ground beef (90/10)
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp Italian seasoning
• 1 can diced tomatoes (28 oz) approx
• 1 jar low sugar marinara sauce (25 oz) approx. (Little Italy brand)
• 4 cups low sodium chicken broth
• 2 medium zucchini, spiralized into noodles
• 1/4 cup fresh basil, chopped (for topping)
• ½ cup part skim mozzarella

Using your hands, break ground beef into small pieces and drop the pieces into the crockpot. You don’t need to cook the meat, place it in raw and it will cook in the crockpot. If you prefer to brown your meat you can, but it’s totally optional. Dice onion and garlic and add them to the crockpot. Sprinkle Italian seasoning over everything. Pour in diced tomatoes, marinara sauce and chicken broth. Cover and cook on low for 8 hours or on high for 4 hours. Just before you are ready to serve, turn zucchini into noodles with a spiralizer. Chop basil and prepare cheese if you are using it. When the crockpot is finished, remove the lid and stir in the zucchini noodles. Let the noodles sit in the crockpot and warm up for about 5 minutes. Ladle soup into bowls and top with 2 tablespoons of cheese.