The weather is getting cooler and the days are shorter. Use this easy and cost efficient lasagna soup recipe to keep you and your family warm this fall!
Ingredients:
- Ground Beef
- Onion
- Red Bell Pepper
- Petite Diced Tomatoes
- Crushed Tomatoes
- Minced Garlic
- Italian Seasoning
- Beef Broth (use chicken broth, if you prefer)
- Gluten Free Rotini Pasta
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
Directions:
- Brown your ground beef by your preferred method. Drain the excess grease.
- Place your ground beef, onion, red bell pepper, diced tomatoes, crushed tomatoes, garlic, Italian seasoning and beef broth in the crock pot.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Stir in the uncooked rotini pasta. Cover and cook on a medium high heat setting for 20-40 minutes until the noodles are cooked through to a tenderness you prefer.
- When serving your gluten free lasagna soup, top it off with a tablespoon of ricotta cheese, and a handful of mozzarella and parmesan cheese.
- Enjoy your yummy meal!
It isn’t necessary to cook the pasta before adding it to the sauce, as it will cook in the sauce. You can freeze the gluten free lasagna soup and reheat it for some delicious leftovers.
Adapted from Eating on a Dime