Wednesday, October 28, 2015

Crockpot Lasagna Soup

I got this recipe from Baked by Rachel, and it did NOT disappoint!  It was chock full of veggies, too, so you'll feel nice and full.  WP actually ate some of it, too, which these days is a small miracle.

 Yep, you got a picture halfway through dinner again.  There's no waiting around here.

I'm going to repost her recipe, but with a few changes I would have made.

1 lb ground beef 
1 cup onion, chopped
1 cup green bell pepper, chopped
3 cloves garlic, minced
15 oz petite diced tomatoes, undrained
1/4 cup tomato paste (I would have used a little more.)
1 tsp dried basil (I would up it to two.) 
1 tsp dried oregano (double this as well)
1 1/2 tsp salt
1 tsp ground black pepper
(1/4 tsp red pepper flakes - I left this out.)
6 cups chicken broth
1/2 cup heavy cream
3/4 cup Parmesan cheese
4-5 oz malfadine pasta noodles (I used farfalle noodles.)   
Shredded whole milk mozzerella, for topping

Add veggies, tomato paste, spices, chicken broth, and ground beef.  She calls for the meat to be browned ahead of time, but honestly, you don't need to.  Use a low fat meat, 93% or so, and there will be so little fat it won't matter.  Cover, and set on high for 4 hours, or low for 8.

When time is up, stir in heavy cream, Parmesan, and pasta.  Cook on high for 30 more minutes, ladle it up and top it with mozzerella cheese.     


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