Lasagna Soup (Slow Cooker)
Recipe: #30694
October 17, 2018
Categories: Ground Beef, Slow Cooker, Canned Tomatoes, Crockpot Soup, more
"I think this recipe is open to adaptations based on what is on hand, but this uses common pantry items. Recipe source: Cooking Light (November 2018)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (349.9 g)
- Calories 253.4
- Total Fat - 13.7 g
- Saturated Fat - 5.4 g
- Cholesterol - 61.2 mg
- Sodium - 997 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 2.6 g
- Sugars - 5 g
- Protein - 21.2 g
- Calcium - 145.1 mg
- Iron - 2.6 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a skillet over medium high heat cook the beef until browned (5 minutes) and then transfer to a slow cooker (5-6 quart size). Stir in the next 4 ingredients (-garlic). Stir in the next 6 ingredients (-pepper). Cover and cook on low for 6 hours.
Step 2
Stir lasagna noodles into the soup and cover and cook on low for 30 minutes. Stir in half and half.
Step 3
Divide among 8 bowls and top with the mozzarella and basil.
Tips
No special items needed.
3 Reviews
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