Slow Cooker Lasagna Soup

1 lb. ground beef

1 chopped onion

2 gloves garlic, minced

1 (28 oz.) can crushed tomatoes

1 (14.5 oz.) can diced tomatoes

1 (6 oz.) can tomato paste

1 (10.75 oz.) can tomato condensed soup

1 teaspoon sugar

1/4 tsp. oregano

1 1/2 tsp. dried basil

1 tsp. Italian seasoning

1/2 tsp. salt

1/4 tsp. freshly ground back pepper

3 cups beef broth

1 (16 oz.) package frozen tortellini

Parmesan cheese and ricotta cheese, for serving

In a large skillet over medium heat, cook ground beef, onion and garlic until meat is cooked through. Drain grease and add to slow cooker.

To the slow cooker, add crushed tomatoes, diced tomatoes, tomato paste, condensed soup, sugar, oregano, basil, Italian seasoning, salt, pepper and beef broth. Stir to combine.

Cover and cook on high for 3 to 4 hours or on low for 5 to 7 hours. About 15 minutes before serving, turn to high (if not already) and add frozen tortellini.

Serve with Parmesan cheese and ricotta cheese.