October 21, 2014

Crockpot Lasagna Soup

{Photo credit from Taste of Home}

1 lb ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1 TB dried italian seasoning
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 1/2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.
 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.
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

{For a Gluten Free Lasagna Soup use Gluten free beef  broth and gluten free pasta. }

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