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Slow-Cooker Lasagna Soup
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Prep Time:
15 minutes
Total Time:
7 hours 15 minutes
Simplify lasagna flavors without the effort!
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
Instructions:
  • Brown the beef and onion in a 10-inch skillet over medium-high heat, stirring frequently until the beef is cooked. Drain any excess fat and transfer the mixture to a 6-quart slow cooker.
  • In a slow cooker, combine garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt, and pepper. Stir well. Cover and cook on Low for 7 to 8 hours.
  • Add raw pasta and zucchini into the pot when there are 30 minutes left, cover and cook until time is up.
  • Sprinkle with a generous amount of shredded cheese.

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