In the cold months of fall and winter, I like to serve soup at least once per week. It's such a warm me up dish that is absolutely delicious with homemade bread or rolls. However, by mid January I was getting a little tired of the same ol', same ol' soups week in and week out. It seems that my husband is rather picky when it comes to soup and I found myself making Chili, Vegetable Beef Soup and Potato Soup most of the time. Then, Real Mom Kitchen had "Soup Week" in January, and shared the recipe for this Lasagne Soup. I had to have it. I knew it was a MUST try! We love lasagne, we love soup...what's NOT to love about this recipe? I changed her recipe from being a stovetop prep to Slow Cooker and I served this soup up with Parmesan Knots (recipe coming soon!) and it was the perfect solution to a perfectly cold day!
- 1 lb. ground beef
- 3 T. dried, minced onion
- 3 T. Garlic Powder
- 1 t. Thyme
- 1 T. packed Brown Sugar
- 4 cups of Chicken Broth
- 2, (14.5 ounce) cans Diced Tomatoes
- 2, (8 ounce) cans Tomato Sauce
- 2 t. Italian Seasoning
- 1/2 t. Salt
- 2 c. uncooked shaped pasta
- 1/2 c. Grated Parmesan Cheese
In a skillet, brown ground beef, then add onion, bell pepper and garlic. Cook over medium heat until onions are translucent. Drain well and put in crockpot. Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Cook on low for 8 hours or high for 4 hours. In the last thirty minutes of cooking, add cooked pasta to soup and stir in Parmesan cheese.