Slow Cooker Lasagna Soup

October 19, 2016

Fall has arrived and that means soup season is in full swing! We're ladling up soup around here like it's going out of style. Serve up a bowl of this creamy goodness, along with a side salad and some garlic bread, and dinner is served!





- 1 tablespoon PC Toasted Onion Avocado Oil

- 1 lb ground beef

- 1 onion, diced

- 4 cloves garlic, minced

- 1/2 tsp cayenne pepper

- 1 24oz jar pasta sauce

- 8 cups chicken broth

- 1 14oz can crushed tomatoes

- 2 Tbs tomato paste

- 2 tsp PC Aged Balsamic Vinegar

- 1 tsp granulated sugar

- 1 Tbs dried basil

- 1 tsp dried oregano

- 1 bay leaf

- 1 tsp salt

- 1/2 tsp pepper

- 10 uncooked lasagna noodles (broken into small pieces)

- 1/2 cup heavy cream

- shredded mozzarella cheese

- ricotta cheese


Heat oil in skillet, then brown ground beef and onion over medium high heat. Drain excess fat.


Add to slow cooker:  beef mixture, pasta sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, and spices. Cook on low for 6 hours.


Thirty minutes before serving, add pasta and heavy cream, then stir. Garnish with mozzarella and ricotta prior to serving.



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