Monday, January 13, 2014

Slow Cooker Lasagna Soup

This is a good, simple soup recipe that's perfect for cold weather.

1 lb ground beef
1 onion
10 3/4 oz canned condensed tomato soup
14.5 oz petite diced canned tomatoes
15 oz canned tomato sauce
2 chicken bullion cubes
2 beef bullion cubes
4 c water
1 1/2 tsp oregano
1 1/2 tsp basil
1 tsp parsley
2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
8 oz ricotta cheese
8 lasagna noodles, broken into small pieces (uncooked)
12 oz shredded mozzarella

Combine onions, tomato soup, diced tomatoes and tomato sauce in the slow cooker.
Add all spices and bullion cubes
Add water and spread the broken uncooked noodles.   Crumble raw ground beef over top.
Cover and cook on low 7-8 hours or high 4-5 hours.
Half hour before finished, stir in ricotta.
Serve with mozzarella on top.

*Note, I tried this initially with gluten free noodles.  They disintegrated by the time it was finished and made for a more starchy cream looking soup.  If wanting to use GF noodles, I'd suggest cooking separately and adding at the last minute*

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