Lasagna Soup
Ingredients
- 1 lb ground ground beef grass fed
- 1 small onion chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 1 teaspoon thyme
- 1 tablespoon brown sugar firmly packed
- 1 32 oz box chicken broth
- 1 14.5 oz can petite diced tomatoes
- 1 15 oz can stewed tomatoes
- 1 15 oz can tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 2 cups lasagna noodles broken into small pieces
- 2 cups mozzarella cheese shredded (as a topping)
Instructions
- Heat a large nonstick soup pot over medium-high heat, cook ground beef until browned, breaking it up as it cooks with a wooden spoon. Add the onion, green bell peppers and garlic and cook until soft, about 3 to 4 minutes.
- Stir in thyme, brown sugar, broth, diced tomatoes,stewed tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in mozzarella cheese. Serve warm
Slow Cooker Instructions
- Heat a large nonstick skillet over medium-high heat, cook ground beef until browned, breaking it up as it cooks with a wooden spoon. Add the onion, green bell peppers and garlic and cook until soft, about 3 to 4 minutes.
- Transfer to the slow cooker and stir in thyme, brown sugar, broth, diced tomatoes,stewed tomatoes, tomato sauce, Italian seasoning and salt. Cover and set the slow cooker to low 8 hours or high 4 hours.
- About 30 minutes before the soup is ready, add the pasta, cover and cook until the pasta is cooked, about 30 minutes.
- Serve in individual bowls with mozzarella cheese as a topping.