Easy Slow Cooker Lasagna Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 5 hours

Ingredients

1 pound ground beef

1 green bell pepper, chopped

1 medium onion, chopped

14 ½ ounce can petite diced tomatoes

28 ounce can crushed tomatoes

1 (32 oz) carton beef broth

4 ounce can sliced mushrooms

1 1/2 Tablespoons Italian seasoning

5 lasagna noodles, broken into bite-sized pieces

1/2 cup shredded mozzarella cheese

4 dollops ricotta cheese (optional)

salt and freshly ground black pepper, to taste

Directions

Crumble ground beef in a large skillet over medium heat. Cook and stir for 5 minutes. Drain.

Place beef in the bottom of a slow cooker. Add bell pepper, onion, diced tomatoes, crushed tomatoes, beef broth, mushrooms, and Italian seasoning. Cook on low 4 hours.

Add broken lasagna noodles. Cook on Low until noodles are tender, about 45 minutes more. Season with salt and pepper to taste.

Ladle soup into serving bowls. Divide mozzarella cheese between the bowls. Top each bowl with a dollop of ricotta cheese.

Nutrition

• Calories: 403 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 72 mg
• Sodium: 1057 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 31 g