This slow cooker meal is comfort food at its best. It calls for dried herbs which you probably already have in your cupboard. Have you tried freeze-dried herbs yet? You can use those in this recipe also, they are delicious. You can use leftover ground beef in this recipe really easily as well. This lasagna slow cooker soup can be made on either low or high in your Crock Pot and both turn out great.
What You Need:
1 28 oz. can of diced tomatoes
1 6 oz. can of tomato paste
3 cups of beef broth
1/2 lb. ground beef
4-5 cloves of garlic
1 Tbs dried parsley
1 Tbs dried basil
1/2 cup chopped onion
1 cup V8 juice (or any other vegetable juice)
1/4 tsp pepper
1/4 tsp salt
2 cups uncooked pasta shells ( I used big ones, you can use mini or small)
1 cup water
Optional: Additional spices. I used two pinches of an Italian Blend
What you Do:
1. Brown the beef, you don’t need to cook it all the way through. While it’s browning, you can chop the onion up. Drain the fat off of the meat.
2. Mix the tomatoes, tomato paste, broth, beef, garlic, parsley, basil, onion, V8 juice and salt and pepper (and any additional optional spices) in the crock pot.
3. Cover and cook on either low for 7-8 hours or on high for 4-5 hours.
4. When 30 minutes are left, add in the 1 cup of water and the two cups of noodles. Stir everything together and put the lid back on for the rest of the cooking time.
This was really tasty! It’s really quick to get ready as well, with the only prep of opening a few cans, chopping the onion and browning the meat. The additional spices are optional because you can add whatever you like to give it a little kick. We threw in some Italian seasoning.