Slow Cooker Lasagna Soup

I could watch The Food Network all day long, and sometimes this happens when I'm relaxing on the couch after work or on weekends. Often times, they'll start whipping something up that looks so delicious and I'll make a note of the recipe, or email myself the link to try at a later time. This recipe was made on The Kitchen recently, and it looked so delicious. I figured it would be perfect for a weekend meal! It turned out great - it was light but super full of flavor, and made a lot of food for leftovers, which I transformed into a lasagna soup "casserole" where I just broiled a bunch of cheese on top of the leftover soup in a baking dish. Yum! Give this a try - you won't regret it!

Ingredients:

1 pound ground beef

1/2 tsp garlic powder

2 1/2 tsp kosher salt

1 tsp freshly ground black pepper

4 cups chicken broth

28 oz can diced tomatoes

8 oz can tomato sauce (no salt added)

1/4 cup chopped fresh parsley

1 tsp dried oregano

4 garlic cloves, minced

1 large yellow onion, diced

1 bay leaf

8 oz lasagna noodles (about 10 noodles), broken into pieces

handful fresh chopped basil

shredded mozzarella, for topping

sliced provolone, for topping

grated parmesan, for topping

Directions:

In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain. In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2 hours. Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving. Preheat the oven to broil. Ladle the soup into ovenproof bowls.

Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes. Enjoy!

f you have leftover lasagna soup in the slow cooker, place in an ovenproof dish and top with cheese once again. Broil for just a few minutes until the cheese melts. Reheat when ready to enjoy!

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