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Lasgna Soup




Source of Recipe


Betty Crocker


List of Ingredients




1 lb ground beef

1 medium yellow onion, diced

3 to 4 cloves of garlic, finely chopped

1 can (28 oz) crushed tomatoes, undrained

1 can (15 oz) tomato sauce

1 carton (32 oz) Progresso™ beef flavored broth

2 cups sliced mushrooms

1 tablespoon dried basil leaves

1 tablespoon dried parsley

1 cup water

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked bow-tie (farfalle) pasta (2 oz)

2 cups chopped zucchini

Shredded cheese, if desired



Recipe



1 In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain. Place in 6-quart slow cooker.
2 Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker; stir. Cover and cook on Low heat setting 7 to 8 hours.
3 When about 30 minutes are left , add uncooked pasta and zucchini; cover and continue cooking until time is up.
4 Top with shredded cheese.

I used Ditalini instead of the small Farfalle.