Slow Cooker Lasagna Soup
Easy slow cooker lasagna soup, loaded with tender beef, noodles and vegetables. A must make dinner!
Servings: 4 plus
Ingredients
- 1 lb ground beef*
- 1 C yellow onion chopped
- 1 C green bell pepper chopped
- 3 cloves garlic minced
- 15 oz petite diced tomatoes undrained
- 1/4 C tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp red pepper flakes optional
- 6 C chicken broth
- 1/2 C heavy cream
- 3/4 C Parmesan cheese
- 4-5 oz Mafaldine shaped pasta see notes
- Whole milk mozzarella shredded for topping
Instructions
- To the bowl of a 5-6 quart slow cooker add vegetables, tomato paste, spices and chicken broth. Cover and begin to cook on high for 4 hours (or low for 8). Cook and drain beef of fat, adding cooked meat to the slow cooker. Cover and continue cooking.
- When 4 hours is up, stir in heavy cream and Parmesan cheese, followed by pasta. If using large or long shaped pasta, break it up into smaller more manageable pieces. Cover and cook for an additional 30 minutes, or until pasta is tender.
- Serve with freshly shredded mozzarella.
Notes
Recipe serves roughly 4-6.
*For a lower fat option, substitute ground chicken or turkey for beef.
**25-30 pieces of Mafaldine shaped pasta is used in this recipe, but any pasta shape you have will work. Do not measure pasta using a measuring cup, weigh dry pasta for an accurate measurement.
An original recipe from Baked by Rachel