CrockPot Lasagna Soup
1 pound lean ground beef
1 large onion diced
4 cloves of garlic minced
28 ounces crushed tomatoes 1 can undrained
15 ounces tomato sauce 1 can
14 1/2 ounces petite diced tomatoes 1 can
32 ounces low sodium beef broth
1 red bell pepper diced
1 green bell pepper diced
2 cups sliced mushrooms
2 teaspoons dried basil leaves
2 teaspoons dried parsley
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
6 ounces dried pasta, any shape
2 cups chopped fresh spinach
Fresh Basil & Parsley
Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in a slow cooker.
Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.
Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook for an additional 10-15 minutes. Spoon into bowls and top as desired.
Calories: 257 Carbs: 26g Fiber: 3g Sodium: 623mg Protein: 18g