Lasagna Soup

This recipe was a hit on a freezing Kansas day!  I have heard about slow cooker lasagna soup, but there's something about heat and a wonderful smell coming from my kitchen on such a cold day!  Of course if I were to make this during the week I would put all the ingredients except the pasta in the slow cooker on low and then add the noodles in the evening!  This will definitely become a repeat menu item for my family!  

1 28 oz crushed tomatoes (I used organic)
1 6oz can tomato paste
4 cups beef broth (1 container organic)
1 cup water
1.5 cups vegetable or tomato juice
1 lb ground beef
1 T parsley
1 T Italian seasoning
1/2 cup diced onions
4 cloves garlic or 2 tsp minced garlic
2 cups Pipe Rigate pasta

1. Brown ground beef, drain if necessary.
2. I also cooked the onions and garlic towards the end of the beef being fully cooked.
3. Add the rest of the ingredients, stir over medium heat.
4. Reduce heat to a simmer for about an hour.
5. In a separate pot, bring water to boil for the pasta. Add pasta and cook for about 10 minutes.
6. Add cooked pasta to soup, and cook for an additional 10 minutes.
7. Serve in bowl and top with mozzarella cheese (optional)

This was absolutely delicious!  My kiddos and husband all said to make it again!  I toasted a loaf of french bread and served along side the soup!  Below is a picture of the noodles that I used. I was super excited that Aldi had them today!


Freezer to Crockpot Instructions: Brown and drain beef. Add all ingredients except water and pasta to freezer bag. Press out air and freeze. The day of cooking add frozen contents of bag to slow cooker along with 1 c. water. Cook on low all day. Add pasta and and cook 30 min. more.


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