Easy Crock pot Lasagna Soup Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

500g ground beef

1/2 onion (diced)

1 red bell pepper (diced)

1 can petite diced tomatoes (14.5 oz can)

1 cab crushed tomatoes (28 oz can)

3 cloves garlic

2 teaspoon parsley

1/2 teaspoon oregano

1 teaspoon basil

1/4 teaspoon red pepper flakes

4 cups beef broth (1 carton)

12 oz lasagna noodles

1/2 cup ricotta cheese

1 cup mozzarella cheese (shredded)

1 cup parmesan cheese (shredded)

Directions

First brown the ground beef in a large skillet over medium high heat and drain off the excess grease.

Then place the ground beef into a 6 quart crock pot.

Add in the diced onion and red bell pepper. Pour in the crushed tomatoes and the diced tomatoes.

Add in seasonings.

Pour in the beef broth.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Remove the lid. Break the lasagna noodles into bite size pieces and stir them in. I break them in over the crock pot so all the small pieces will fall directly into the crock pot.

Cover and cook on high for 30-45 minutes until the noodles are cooked through.

Spoon into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and the shredded parmesan cheese.

Nutrition

• Serving Size: 6 g
• Calories: 605 kcal
• Total Fat: 28 g
• Saturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 90 mg
• Sodium: 1143 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 36 g