Crock of Lasagna Soup!

CrockPot Lasagna Soup!

INGREDIENTS:

• 1 lb lean ground beef
• 1 large onion , diced
• 4 cloves of garlic , minced
• 2 carrots, diced
• 1 can (28 oz) crushed tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) petit diced tomatoes
• 32 oz low sodium beef broth
• 2 red bell pepper , diced
• 2 cups sliced mushrooms
• 1 Tbsp. fresh basil leaves
• 1 Tbsp. fresh parsley
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 6 oz dried pasta, (any shape will do, but I like the look of broken lasagna noodles.)
• 2 cups chopped fresh spinach

TOPPINGS

• Mozzarella Cheese
• Ricotta Cheese
• Parmesan Cheese
• Fresh Basil & Parsley

DIRECTIONS:

1. Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker. (You can do this step the night before!)
2. Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.
3. Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10-15 minutes. Spoon into bowls and top as desired. (Cooking pasta in a tomato base is unpredictable and more often than not, the pasta will be gummy if not cooked separately.)