Description
A hearty and comforting Slow Cooker Lasagna Soup that captures the classic flavors of lasagna in an easy-to-make soup, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Lean Ground Beef
- 1 cup Green Pepper
- 1 medium Onion
- 3 cloves Garlic Cloves
- 28 ounce Canned Diced Tomatoes
- 4 cups Reduced-Sodium Beef Broth
- 15 ounce Tomato Sauce
- 1 cup Frozen Corn
- 2 tablespoons Tomato Paste
- 2 teaspoons Italian Seasoning
- 1 teaspoon Pepper
- 8 ounces Uncooked Spiral Pasta
- 1 cup Shredded Parmesan Cheese
Instructions
- Brown the lean ground beef over medium heat for 6 to 8 minutes until fully browned.
- Add the chopped green pepper and onion, cooking for another 3-4 minutes until softened.
- Stir in minced garlic and sauté for about 1 minute until fragrant.
- Transfer the meat and vegetables to the slow cooker.
- Stir in the canned diced tomatoes, beef broth, tomato sauce, frozen corn, tomato paste, Italian seasoning, and pepper.
- Add the uncooked spiral pasta to the slow cooker, stir, cover, and cook on low for about 4 hours or high for 2 hours.
- Once the pasta is tender, ladle the soup into bowls and sprinkle shredded Parmesan cheese on top.
Notes
- Garnish with fresh basil before serving for an extra flavor boost.
- This soup freezes well; store without pasta for best results when reheating.
- Adjust seasoning to your preference.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg