Slow-Cooker Lasagna Soup

 


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

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.

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