Slow Cooker Lasagna Soup

1 lb lean ground beef

1/2 cup chopped onion

3 cups beef broth

2 1/2 teaspoons minced garlic

1 Tablespoon dried parsley

1 Tablespoon dried basil

1-28 oz can diced tomatoes

1-6 oz can of tomato paste

1 1/2 cups V8 

1/2 teaspoon pepper

1/2 teaspoon salt

1 cup water

2 1/2 cups small pasta (I like any of Barilla's Piccolini pasta), uncooked

1/2 cup grated Parmesan cheese.

Shredded mozzarella-for topping

First saute the ground beef and the onion together until the hamburger is browned. Drain off the fat. Set aside.

In the dish of your slow cooker, mix the diced tomatoes and the tomato paste until well combined.

Next add in the cooked hamburger mixture, the broth, garlic, parsley, basil, V8 and the salt and pepper. Cover and cook on high for 4 hours. 

Add in the cup of water, the pasta, and the parmesan cheese. Stir. Then cover and cook on low for another 30 minutes, or until the pasta is done.

When ready to serve, generously top with mozzarella cheese.

Article printed from Just Another Day in Paradise: