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Slow Cooker Lasagna Soup Recipe

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This recipe for Slow Cooker Lasagna Soup is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil (optional)
1 pound lean ground beef
1 large onion diced
1 tbs. minced garlic
1 large carrot peeled and chopped
1 large zucchini chopped
2 C. chicken stock
14 oz. tomato sauce
14 oz. crushed tomatoes
2 C. water
4 Tbs. tomato paste
2 Tbs. fresh chopped parsley
2 tsp. dried basil
1 tsp. dried oregano
1 beef bouillon cube
salt and pepper to taste
16 oz. dried noodles or 8 broken up lrg. lasagna noodles
1 C. shredded mozzarella cheese

Toppings:
ricotta cheese
shredded Parmesan cheese
chopped fresh parsley
fresh chopped basil

Directions:
Directions:
Brown the meat and season with salt and pepper. Saute the onions until soft and add the garlic and cook until fragrant. Transfer to a 6 qt. slow cooker. Add the rest of the ingredients and cook on high for 4 hours or low for 8 hours. In the last 30 min. add the noodles and cook until al dente. Turn off the heat and add the mozzarella cheese and allow it to melt. Top with the toppings combined as desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min.

 

 

 

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