Easy slow cooker lasagna soup, loaded with tender beef, noodles and vegetables. A must make dinner!
Keyword: Pasta, Slow cooker
1Cgreen bell pepperchopped
15ozpetite diced tomatoesundrained
1tspground black pepper
1/4tspred pepper flakesoptional
4-5ozMafaldine shaped pastasee notes
Whole milk mozzarellashredded for topping
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.
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