CrockPot Lasagna Soup

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 tsp Basil, dried leaves
  • 1 Basil & parsley, Fresh
  • 4 cloves Garlic
  • 1 Green bell pepper
  • 2 cups Mushrooms
  • 1 Onion, large
  • 2 tsp Parsley, dried
  • 1 can Petit diced tomatoes
  • 1 Red bell pepper
  • 2 cups Spinach, fresh
  • 1 can Tomatoes

• Canned Goods

  • 32 oz Beef broth, low sodium

• Condiments

  • 1 can Tomato sauce

• Pasta & Grains

  • 6 oz Pasta, dried

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Seasoning salt

• Dairy

  • 1 Mozzarella cheese
  • 1 slices Parmesan
  • 1 Parmesan cheese
  • 1 Ricotta cheese

Found on spendwithpennies.com

Description

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
• ½ teaspoon seasoning salt
• ½ teaspoon black pepper
• 1-2 slices parmesan rinds (optional) (see note)
• 6 oz dried pasta, any shape
• 2 cups chopped fresh spinach
• Mozzarella Cheese
• Ricotta Cheese
• Parmesan Cheese
• Fresh Basil & Parsley

Directions

• 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 and top as desired.