CROCKPOT LASAGNA SOUP
Soup:
1 pound 93% lean ground beef
1 large onion, diced
1 - 2 tablespoons minced garlic
House Seasoning or salt and pepper
1 can (8 ounces) chicken broth
14 ounces tomato sauce
14 ounces crushed tomatoes
2 cups water
6 ounce can tomato paste
2 teaspoons dried parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon beef bouillon granules
Salt and pepper to taste
7 whole grain lasagna noodles broken into bite size pieces*
1 cup shredded reduced-fat mozzarella cheese
Topping:
8 ounces reduced-fat ricotta cheese
1/3 cup shredded parmesan cheese
2 teaspoons dried parsley
2 teaspoons dried basil
To make the soup start by browning ground beef, onions and garlic. Season with House Seasoning or salt and pepper.
Add remaining soup ingredients except lasagna noodles and mozzarella cheese. Stir well and pour into crockpot.
Cook on high 4 hours or low 8 hours. As the soup is finishing up cook the lasagna noodles, drain and add to soup.
Turn off the crockpot and stir in the mozzarella cheese. The heat of the soup will melt it.
Serve with 2 tablespoons of the ricotta topping. Makes 8 servings of approximately 1.5 cup each.
Blue (7) Purple (5) Green (7)
Topping: Just stir all the ingredients together. If making early store in the fridge until needed.
*Next time I will use 6 - 8 ounces of bagged noodles instead of broken lasagna noodles.
The points will need to be adjusted accordingly.
Let's Cook YouTube Video
Soup:
1 pound 93% lean ground beef
1 large onion, diced
1 - 2 tablespoons minced garlic
House Seasoning or salt and pepper
1 can (8 ounces) chicken broth
14 ounces tomato sauce
14 ounces crushed tomatoes
2 cups water
6 ounce can tomato paste
2 teaspoons dried parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon beef bouillon granules
Salt and pepper to taste
7 whole grain lasagna noodles broken into bite size pieces*
1 cup shredded reduced-fat mozzarella cheese
Topping:
8 ounces reduced-fat ricotta cheese
1/3 cup shredded parmesan cheese
2 teaspoons dried parsley
2 teaspoons dried basil
To make the soup start by browning ground beef, onions and garlic. Season with House Seasoning or salt and pepper.
Add remaining soup ingredients except lasagna noodles and mozzarella cheese. Stir well and pour into crockpot.
Cook on high 4 hours or low 8 hours. As the soup is finishing up cook the lasagna noodles, drain and add to soup.
Turn off the crockpot and stir in the mozzarella cheese. The heat of the soup will melt it.
Serve with 2 tablespoons of the ricotta topping. Makes 8 servings of approximately 1.5 cup each.
Blue (7) Purple (5) Green (7)
Topping: Just stir all the ingredients together. If making early store in the fridge until needed.
*Next time I will use 6 - 8 ounces of bagged noodles instead of broken lasagna noodles.
The points will need to be adjusted accordingly.
Let's Cook YouTube Video
