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Slow-Cooker Lasagna Soup

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Slow-Cooker Lasagna Soup
  • Prep Time 15 min
  • Total Time 7 hr 15 min
  • Servings 8
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Enjoy all the flavors of lasagna, minus all of the work!

Ingredients

1
lb ground beef
1
medium yellow onion, diced
3
to 4 cloves of garlic, finely chopped
1
can (28 oz) crushed tomatoes, undrained
1
can (15 oz) tomato sauce
1
carton (32 oz) Progresso™ beef flavored broth
2
cups sliced mushrooms
1
tablespoon dried basil leaves
1
tablespoon dried parsley
1
cup water
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup uncooked bow-tie (farfalle) pasta (2 oz)
2
cups chopped zucchini
Shredded cheese, if desired

Directions

  • 1 In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain. Place in 6-quart slow cooker.
  • 2 Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker; stir. Cover and cook on Low heat setting 7 to 8 hours.
  • 3 When about 30 minutes are left , add uncooked pasta and zucchini; cover and continue cooking until time is up.
  • 4 Top with shredded cheese.
Tips  

Serve this soup with a side of crusty bread for a more filling meal.

Got leftovers? Pack them up the next day for a warm and filling lunch!

Nutrition Information 
No nutrition information available for this recipe
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