Slow Cooker Lasagna Soup
Let your slow cooker do the work when you make this rich, hearty and flavorful soup. Make this soup extra special by adding a dollop of Ricotta cheese and some fresh parsley for garnish. this recipe makes 8 servings.
PREP TIME: 25 minutes
COOK TIME: 3 hours 0 minutes
1 pound lean ground beef
1 large yellow onion, diced
4 cloves garlic, minced
1 28-ounce can crushed tomatoes, with the juice
1 15-ounce can tomato sauce
1 15-ounce can diced tomatoes
32 ounces beef broth
1 red bell pepper, seeded, cored and diced
1 green bell pepper, seeded, cored and diced
2 cups mushrooms, sliced
2 teaspoons dried basil leaves
2 teaspoons dried parsley
6 ounces dried lasagna noodles, broken into pieces (don't use quick-cooking noodles for this recipe)
2 cups chopped fresh spinach
1/2 cup grated parmesan cheese
Freshly chopped parsley and ricotta, for garnish
Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.
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, garnish and serve.