CrockPot Lasagna Soup Recipe

CrockPot Lasagna Soup Recipe

Ingredients

  • 1 lb lean ground beef
  • 1 large onion diced
  • 4 cloves of garlic minced
  • 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
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cups sliced mushrooms
  • 2 teaspoons dried basil leaves
  • 2 teaspoons dried parsley
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon black pepper
  • 1-2 slices parmesan rinds optional (see note)
  • 6 oz dried pasta any shape
  • 2 cups chopped fresh spinach
TOPPINGS
  • Mozzarella Cheese
  • Ricotta Cheese
  • Parmesan Cheese
  • Fresh Basil & Parsley

Instructions

  1. Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.
  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.
Recipe source: spendwithpennies

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