Lasagne soup

Method

1. 1

   Brown the mince then transfer to the slow cooker (my slow cooker sautés too)

2. 2

   Add the stockpots, garlic purée, carrot, celery, onion, red pepper, oregano, chilli flakes, sugar, a pinch of salt and pepper, and passata

3. 3

   Fill the passata carton/jar back up with water twice and add that too

4. 4

   Pop the lid on and cook on low for 8 hours or on high for 4 hours

5. 5

   Add the pasta for the last hour of cooking, stir well and return the lid (timings may vary for cooking the pasta depending on the slow cooker model, so just keep checking it)

6. 6

   Once the pasta is cooked, add the mozzarella and return the lid for a few minutes to let it melt

7. 7

   Serve into dishes and add the ricotta on top