SLOW COOKER LASAGNA SOUP

KITCHEN TOOLS NEEDED

5-6 Quart Crock-pot/Slow cooker
Cheese grater
Large skillet

INGREDIENTS

1 lb. ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 Tbsp. dried parsley
1 Tbsp. dried basil
½ cup chopped onion
28 oz. can of diced tomatoes (I used fresh tomatoes because that’s how Chef Nairby rolls!)
6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
¼ tsp. pepper
¼ tsp. salt
1 cup of water
1-2 cup grated mozzarella, depending on how much cheese you like.

DIRECTIONS

1. Brown the ground beef in a skillet for about 5 minutes.
2. Mix together the tomatoes and tomato paste in slow cooker.
3. Next add broth, cooked ground beef, garlic, parsley, basil, onion, V8 and salt/pepper.
4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
5. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes. Serve with grated mozzarella on top.