Slow cooker lasagna soup combines all the flavors of lasagna in a warm, comforting soup, with minimal effort!
Ingredients :
1 pound lean ground beef
1 large onion diced
4 cloves garlic minced
32 ounces reduced sodium beef broth
28 ounces crushed tomatoes
15 ounces tomato sauce
14.5 ounces canned petite diced tomatoes undrained, 1 can
2 cups sliced mushrooms
1 small red bell pepper diced
1 small green bell pepper diced
2 teaspoons dried basil
2 teaspoons dried parsley
½ teaspoon seasoned salt
½ teaspoon black pepper
1 to 2 Parmesan rinds optional, see note
6 ounces rotini penne, or bowties
2 cups chopped fresh spinach
Optional Toppings*
ricotta cheese
shredded Parmesan cheese
fresh basil and parsley
Directions :
In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.
Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.
In a separate pot, cook the pasta al dente following the package directions.
Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.
