Super Easy Lasagna Soup

Oh my goodness, it might actually be spring!  We've been having 40 degree shifts in the weather on a daily basis it seems.  This last weekend was stunningly gorgeous, and it was all you could do to drag me back inside.  With spring comes the yardwork, mowing, cleaning out old brush and leaves, and getting ready for the planting season.  With that being said, sometimes it is nice to have the option to throw some food in the crockpot and get back outside to the things that need to get done.  This is pretty much a dump, stir, and walk away type of meal, once you have your sausage browned, (I just threw mine in the oven while I was working on other things).   Grab yourself a loaf of bread for dipping and you are good to go.

**One note, depending on the brand of sausage and chicken broth, this soup can be very salty.  I suggest adding everything but the broth into the crockpot and then taking a little sip of the liquid.  If it is salty I would substitute water for the broth, if it is bland go with the chicken broth.

1 Package lasagna Hamburger Helper (reserve the noodles)
1 lb Italian Turkey Sausage, browned
1 lb Frozen sweet corn
1 can diced tomatoes with garlic
1 Tbsp parmesan Cheese
2 Cups Chicken Broth (low sodium if possible)**
3 Cups Water**
Parmesan & Mozzerella cheese for serving

1. Add all the ingredients to the crockpot, except for the noodles (you can put them in now, just be warned the texture is going to get a little mushy) and cheeses.  Stir to combine.
2. Cook on high for 1 hour.
3. Add noodles and continue to cook for 30 minutes until the noodles are cooked.
4. Serve with the cheese, and nice loaf of bread for dipping.