Monday Mantra #2 and Crockpot Lasagna Pasta

Happy Monday! I had a beautifully slow, relaxing weekend and was dreading Monday’s arrival, but you know what, it’s pretty darn good so far. It’s a clear, beautiful fall day and I’ve been kicking some butt at work and have plans to crank out a solid 5-miler tonight. So much of how you experience life is how you frame it! With that in mind, here is…A.A. Milne(2)Everything we hear is an opinion, not a fact. everything we see is a perspective, not the truth.(1)

Last night I made a slightly more fattening version of Family Fresh Meals’ Crockpot Lasagna Soup. I used ground spicy Italian sausage instead of ground beef, upped the herbs and spices, removed the additional water and instead of adding one-third of a box of pasta, I decided to add the whole dang thing like the carb-lover that I am. The extra pasta and lack of additional H2O turned this into more of a pasta dish than a soup, so I dubbed it Crockpot Lasagna Pasta. This dish was absolutely hearty, comforting and delicious (as well as cheap and easy!). Check it out!CROCKPOT

Serves: 6-8

Time: 3 hours, 45 minutes (15 minutes prep time, 3.5 hours cook time)


  • 1 lb. ground spicy Italian sausage
  • 3 cups beef broth
  • 3 heaping tablespoons minced garlic
  • 2 tablespoons dried parsley
  • 2 tablespoons dried basil
  • 1 medium chopped onion
  • 1-28 oz. can of diced tomatoes
  • 1-6 oz. can of tomato paste
  • 1 cup tomato juice (I used this instead of the V8 used in the original recipe)
  • 6 cups uncooked pasta of your choice (I used whole wheat rotini)
  • 1 tablespoon pepper
  • 1 tablespoon salt
  • Shredded mozzarella cheese, for serving
  • Fresh basil, for serving


  • Crockpot
  • Slow cooker liner – optional but makes cleanup hella easy


  1. Insert the slow cooker liner (if you’re using one) and mix together the diced tomatoes and tomato paste in crockpot.
  2. Add broth, sausage, garlic, parsley, basil, onion, tomato juice and salt/pepper. Stir.
  3. Cover and cook on low for 7/8 hours or on high for 4/5 hours.
  4. When 30 minutes remain, add in the pasta. Stir, cover and cook for final 30 minutes.
  5. Serve in soup bowls and sprinkle with shredded mozzarella and fresh basil (I recently got a basil plant and OMG, I cannot stop adding basil to eeeverrrryyyttthhiinnnggg).
  6. Enjoy your carbo-loaded feast!

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