Slow Cooker Lasagna Soup (NEW)
1 pound ground beef
3/4 cup white onion, finely chopped
1 1/2 teaspoon Italian 008 Pleasoning
3 cloves garlic, minced
6 cups chicken broth
1 (28 oz.) can crushed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoon Franks Blend 007 Pleasoning
1 bay leaf
1/3 cup heavy cream
3/4 cup parmesan cheese, grated
8 oz. lasagna noodles, broken into pieces
Brown beef and onion with Italian Pleasoning in a large pan or skillet over medium-high heat until beef is cooked through and onion is softened. Add garlic and cook for another 1 minute. Drain fat and transfer beef to slow cooker.
Add in chicken broth, tomatoes and tomato paste, then add Frank's Blend Pleasoning and bay leaf. Stir everything together, cover, turn slow cooker on high and cook for 2 hours.
Taste and adjust seasoning, if necessary, then stir in heavy cream and parmesan cheese. Stir in pasta, then cook for another 20-30 minutes, or until al dente.
Optional toppings: sour cream, shredded parmesan cheese, shredded cheddar cheese.