Stacey's Cabin - With Borders

 

This has all the flavor of your favorite lasagna recipe, with none of the work. You can substitute almost any kind of pasta, but Mafalda just seems made for this soup. If you'd rather cook the pasta separately and add it at the last minute, that works, too.

 

Slow Cooker Lasagna Soup

 

1 pound ground beef

1/2 onion, diced

1 red bell pepper, diced

14 ounces diced tomatoes

28 ounces crushed tomatoes

1 teaspoon minced garlic

1 tablespoon Italian seasoning

4 cups beef broth

12 ounces Mafalda (mini lasagna noodles)

1/2 cup ricotta

1 cup shredded mozzarella

1 cup shredded parmesan

 

Brown and drain ground beef; dump into slow cooker. Add onion, pepper, tomatoes, garlic, seasoning and broth. Cover and cook on low 6 to 8 hours. Stir in Mafalda. Cover and cook another 30 to 45 minutes, until pasta is done. Serve topped with ricotta, mozzarella and parmesan.