School is well under way and all of those after school activities and the dreaded homework are back in season as well.
With that, is happy gold and crimson leaves, sweaters and slow cookers!
I wanted to share with you, Dear Readers, is my Lasagna Soup! It's delicious.
Ingredients and directions for this recipe are as follows:
(For the printable version, please click this link → Slow Cooker Lasagna Soup )
1 lb ground beef
½ medium yellow onion, diced
3 to 4 cloves of garlic, finely chopped
1 can (28 oz) crushed tomatoes, undrained
1 can (15 oz) spaghetti sauce sauce
1 carton (32 oz) Nature's Promise™ Tomato Bisque
1 tablespoon rosemary
1 tablespoon dried italian seasoning
½ teaspoon salt
¼ teaspoon pepper
1 cup uncooked bow-tie (farfalle) pasta (2 oz) or broken lasagna noodles
2 cups chopped zucchini (optional)
Shredded cheese, if desired
In skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain. Place in slow cooker.
Add garlic, tomatoes, tomato bisque, spaghetti sauce, rosemary, Italian seasoning, salt and pepper to slow cooker; stir.
Cover and cook on Low heat setting 5 to 6 hours.
When about 30 minutes are left , add uncooked pasta and zucchini (optional); cover and continue cooking until time is up.
Top with shredded cheese, if desired.