(Originally posted on www.WGLR.com on 11-18-13)

This week’s recipe is a new one I tried over the weekend, and WOW! It’s DELICIOUS!! Definitely going to be made again in our house! It’s Crock Pot Lasagna Soup, and you will love it. Lasagna isn’t an ideal weeknight meal because of prep and bake time. Even prepping it ahead of time doesn’t always help because you need 45 minutes to an hour to bake it, which isn’t always possible with busy schedules. Here is the solution! It’s like lasagna in a bowl! Top it with some fresh mozzarella cheese, and you have the perfect meal for your family on a chilly evening.

Crock Pot Lasagna Soup

• 1- 20oz can petite diced tomatoes
• 6 oz tomato paste
• 1 lb ground beef (you can brown it first or just put it in the crock…depends on if you want to drain fat off the meat)
• 3 cups beef broth
• 1 cup V8 vegetable juice
• 4-5 cloves minced garlic
• 1 Tbsp dried parsley
• 1 Tbsp dried basil
• 1/2 cup chopped onion
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 cups uncooked small shell pasta
• 1 cup water
• shredded mozzarella cheese (optional)

Combine together diced tomatoes and tomato paste in the crock pot. Add in beef, broth, V8, garlic, parsley, basil, onion, salt & pepper. Cook on low for 7-8 hours or high for 4-6. After that cooking time, add in the uncooked pasta and cup of water, and cook for an additional 30 minutes. When serving, you can top with shredded mozzarella.  Serves 6-8.