Slow Cooker Lasagna Soup
‘Filling’ is the theme of this week’s recipes. For dinner, let your slow cooker do all of the work and make Slow Cooker Lasagna Soup.
Ingredients
- 1 lb. ground beef
- 1 chopped onion
- 2 cloves garlic, minced
- 1 (28 oz.) can crushed tomatoes
- 1 (14.5 oz.) can diced tomatoes
- 1 (6 oz.) can tomato paste
- 1 (10.75 oz.) can tomato condensed soup
- 1 teaspoon sugar
- 1/4 tsp. oregano
- 1 1/2 tsp. dried basil
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. freshly ground back pepper
- 3 cups beef broth
- 1 (16 oz.) package frozen tortellini
- Parmesan cheese and ricotta cheese, for serving
Instructions
- In a large skillet over medium heat, cook ground beef, onion and garlic until meat is cooked through. Drain grease and add to slow cooker.
- To the slow cooker, add crushed tomatoes, diced tomatoes, tomato paste, condensed soup, sugar, oregano, basil, Italian seasoning, salt, pepper and beef broth. Stir to combine.
- Cover and cook on high for 3 to 4 hours or on low for 5 to 7 hours. About 15 minutes before serving, turn to high (if not already) and add frozen tortellini.
- Serve with Parmesan cheese and ricotta cheese.
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