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Slow Cooker

Lasagna Soup

From Starr's Kitchen

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Ingredients

  • 1lb ground beef

  • 1 medium yellow onion diced

  • 1 28oz can crushed tomatoes, undrained

  • 1 150z can tomato sauce

  • 4 cups beef broth

  • 1 bag frozen carrots

  • 1 bag frozen zucchini and/or squash

  • 1 tablespoon Italian seasoning

  • 1 tablespoon parsley

  • 1 cup water

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 box bow-tie farfalle pasta

  • Parmesan cheese for topping

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Instructions

  • Brown ground beef and drain

  • Dump all ingredients into crockpot EXCEPT noodles

  • Cook on low heat in crockpot for 6-8 hours

  • Cook noodles on stovetop and add to soup

  • Serve garnished with parmesan cheese

Notes:

  • You can experiment with the veggies in this soup. Try mushrooms or bell peppers!

  • If you like your squash and zucchini more crisp, add to the slow cooker in the last half hour to hour of cooking.

  • You can use premade beef broth or beef bouillon. 

  • 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.)

  • You CAN freeze the soup for up to 3 months in an airtight container. 

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