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Cheesy Lasagna Soup

1 pound lean ground turkey
1 medium onion -- sliced
2 large green bell peppers -- cut in 1" pieces
2 cloves garlic -- finely chopped
2 cups water
2 14 1/2-ounce cans Italian tomatoes -- with olive oil, garlic, and spices, diced
1 6-ounce can tomato paste
2 cups mini lasagna noodles -- about 4 oz
1 tablespoon brown sugar -- packed
1 1/2 teaspoons italian seasoning -- crumbled
1/4 teaspoon pepper
1 1/2 cups part skim milk mozzarella cheese -- shredded, about 6 ounces
1 1/2 cups croutons, seasoned -- Italian style


Cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.

Stir in water, diced tomatoes and tomato paste. Stir in brown sugar, Italian seasoning and pepper.

Put in slow cooker. Cook on low for 6 to 8 hours. About one hour before serving put the cooked noodles in the slow cooker with other ingredients.

Top with croutons. Sprinkle with cheese.

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