Slow Cooker Lasagna Soup

By spend with pennies

Ingredients

1 pound lean ground beef
1 large onion (diced)
4 cloves garlic (minced)
32 ounces reduced sodium beef broth
28 ounces crushed tomatoes
15 ounces tomato sauce
14.5 ounces canned petite diced tomatoes (undrained, 1 can)
2 cups sliced mushrooms
1 small red bell pepper (diced)
1 small green bell pepper (diced)
2 teaspoons dried basil
2 teaspoons dried parsley
½ teaspoon seasoned salt
½ teaspoon black pepper
1 to 2 Parmesan rinds (optional, see note)
6 ounces rotini (penne, or bowties)
2 cups chopped fresh spinach
ricotta cheese
shredded Parmesan cheese
fresh basil (and parsley)

Prep Time20mins
Cook Time200mins
Servings8

Instructions

In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.

Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.

In a separate pot, cook the pasta al dente following the package directions.

Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.