You can easily prepare everything you need for this meal the night before you plan to make it. That way, in the morning, all you have to do is combine everything in the slow cooker. Turn it on and head out the door knowing dinner is already done. There’s nothing more satisfying to a busy mom! Check out what they are saying about this recipe over at Spend with Pennies:
“Of course this soup is nothing short of incredible, but I really think the toppings steal the show!”
Cheese, cheese, and more cheese…the best part of any meal. I love the first bite of this lasagna soup loaded with three different cheeses. Yum!
Ingredients
1 lb lean ground beef
1 large onion, diced
4 cloves of garlic, minced
1 can (28 oz) Hunt’s crushed tomatoes, undrained
1 can (15 oz) tomato sauce
1 can (14.5 oz) petit diced tomatoes
32 oz low sodium Swanson 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 Mccormick’s black pepper
1-2 slices parmesan rinds (optional) (see note)
6 oz dried pasta, any shape
2 cups chopped fresh spinach
Kraft Mozzarella Cheese
Ricotta Cheese
Parmesan Cheese
Fresh Basil & Parsley
Instructions
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.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Cook pasta to al dente before putting in the crock pot.
Thanks again to Spend with Pennies for this oh-so-easy recipe.