CROCKPOT LASAGNA SOUP

CROCKPOT LASAGNA SOUP

CROCKPOT LASAGNA SOUP

lasagna

 

Serves 6-8

INGREDIENTS

1 lb ground beef (or vegetarian crumble)
3 cups of beef broth (or vegetable broth to make vegetarian)
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1 –  28 oz can of diced tomatoes
1 – 6 oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt

1 cup of water

Optional topping- shredded cheese

DIRECTIONS

1. First mix together the can of tomatoes, and tomato paste in crock pot.

2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

 






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