Healthy Slow Cooker Lasagna Soup

• Meat

  • 1 lb Ground beef, lean cooked and drained

• Produce

  • 3 Red bell peppers
  • 1 (14.5 ounce can Tomatoes, petite
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cups Beef broth

• Condiments

  • 1 24 oz jar Marinara sauce

• Pasta & Grains

  • 7 No boil” lasagna noodles (6 ounces

• Dairy

  • 1 Mozzarella and parmesan cheeses

• Liquids

  • 1 cup Water

Found on theseasonedmom.com

Description

Ingredients

• 1 lb. extra lean ground beef, cooked and drained
• 24 oz jar of marinara sauce
• 4 cups beef broth
• 1 cup water
• 3 red bell peppers, seeded and chopped
• 1 medium yellow onion, diced
• 1 (14.5 ounce) can petite-diced tomatoes, NOT drained
• 7 “No Boil” lasagna noodles (6 ounces), broken into bite-sized pieces
• Shredded mozzarella and Parmesan cheeses, for topping

Directions

• Combine first 7 ingredients in a slow cooker (beef through tomatoes).
• Cover, and cook on “low” for about 8 hours.
• When there are about 30 minutes remaining in the cooking time, add lasagna noodle pieces to the pot. Stir, cover, and continue to cook for the remaining 30 minutes (or until pasta is tender).
• Garnish with cheese and serve.