SLOW-COOKER LASAGNA SOUP

Slow-Cooker Lasagna Soup image

Enjoy all the flavors of lasagna, minus all of the work!

Provided by By Corey Valley

Categories Entree

Time 7h15m

Yield 8

Number Of Ingredients 15

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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

Steps:

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.
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.
When about 30 minutes are left , add uncooked pasta and zucchini; cover and continue cooking until time is up.
Top with shredded cheese.

Nutrition Facts : Calories 210, Carbohydrate 22 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 9 g, TransFat 0 g