Lasagna Soup
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1lb ground beef
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1 medium yellow onion diced
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1 28oz can crushed tomatoes, undrained
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1 150z can tomato sauce
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4 cups beef broth
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1 bag frozen carrots
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1 bag frozen zucchini and/or squash
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1 tablespoon Italian seasoning
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1 tablespoon parsley
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1 cup water
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 box bow-tie farfalle pasta
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Parmesan cheese for topping
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Brown ground beef and drain
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Dump all ingredients into crockpot EXCEPT noodles
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Cook on low heat in crockpot for 6-8 hours
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Cook noodles on stovetop and add to soup
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Serve garnished with parmesan cheese
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You can experiment with the veggies in this soup. Try mushrooms or bell peppers!
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If you like your squash and zucchini more crisp, add to the slow cooker in the last half hour to hour of cooking.
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You can use premade beef broth or beef bouillon.
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You can add the entire box of noodles to the soup if you're going to eat all of the soup within 3-5 days and only refrigerate. If you plan on freezing any of the soup, I recommend only adding noodles to the soup you're going to serve. The noodles don't really freeze and reheat well. I freeze just the soup and add just enough noodles for each batch (about 1/4 to 1/2 box.)
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You CAN freeze the soup for up to 3 months in an airtight container.