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:
- 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!)
- Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.
- 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.)