LASAGNA SOUP
Serves 6
- 1 pound lean ground turkey or beef
- 1 red onion, diced
- 1 (26-ounce) jar prepared pasta sauce
- 1 pound fresh button mushrooms, thinly sliced
- 4 cups beef broth
- 1 red bell pepper, seeded and thinly sliced
- 1 tablespoon dried Italian seasoning
- 6 lasagna noodles, broken in half (I use brown rice noodles)
- 2 cups shredded mozzarella cheese
Use a 6-quart slow cooker. Add the meat and onion to a large skillet over medium heat and cook, stirring, until the meat is browned. Drain any accumulated fat and pour the pan contents into the insert. Add the pasta sauce and mushrooms. Next add the broth, bell pepper, and Italian seasoning, and stir in the broken lasagna noodles. Cover, and cook on low for 7 to 8 hours, or until fully hot and pasta has reached desired consistency. Serve in large bowls with a small bowl of cheese per person to stir in at the table.
The Verdict
Liquid lasagna—could anything possibly taste any better? If you don’t have lasagna noodles in the house, go ahead and use a half cup or so of whatever pasta you have on hand. The pasta will swell quite a bit—less is better than more.