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Slow-Cooker Lasagna Soup

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Slow-Cooker Lasagna Soup
  • Prep 15 min
  • Total 7 hr 15 min
  • Servings 8
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Enjoy all the flavors of lasagna, minus all of the work!
Created Mar 16, 2015

Ingredients

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 to 4 cloves of garlic, finely chopped
  • 1 can (28 oz) crushed tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 carton (32 oz) Progresso™ beef flavored broth
  • 2 cups sliced mushrooms
  • 1 tablespoon dried basil leaves
  • 1 tablespoon dried parsley
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked bow-tie (farfalle) pasta (2 oz)
  • 2 cups chopped zucchini
  • Shredded cheese, if desired
Make With
Make With
Progresso Broth

Steps

  • 1
    In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain. Place in 6-quart slow cooker.
  • 2
    Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker; stir. Cover and cook on Low heat setting 7 to 8 hours.
  • 3
    When about 30 minutes are left , add uncooked pasta and zucchini; cover and continue cooking until time is up.
  • 4
    Top with shredded cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this soup with a side of crusty bread for a more filling meal.
  • tip 2
    Got leftovers? Pack them up the next day for a warm and filling lunch!

Nutrition

210 Calories, 7g Total Fat, 14g Protein, 22g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
1000mg
42%
Potassium
280mg
8%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
11%
Sugars
9g
Protein
14g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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