I’ve fallen in love with my slow cooker lately. Up until about last week, I hadn’t used it more than a couple of times since I bought it. (That’s not quite as bad as it sounds, as I just bought it within the last year. I had a different slow cooker but it wasn’t slow at all, so I got rid of it and got a new one. My current one is Hamilton Beach if you’re wondering.)
However, this fall, I plan to make very good use of of my slow cooker. Why not throw a meal in your slow cooker so you don’t have to cook? It seriously doesn’t get any easier than this. You have more time, and most of the time this also means less dishes since slow cooker recipes are usually one-dish recipes.
Think of the things you could do while dinner is cooking…
You could be shopping for some fun refrigerator organizers like these from Crate & Barrel
(This is not an affiliate link, I just like these organizers.)
Or making these awesome fridge mats (via It’s Organized Chaos) (I just made some similar ones and am super excited to see how it works out!)
If organizing your refrigerator isn’t your thing (please tell me I’m not the only crazy one out there!) than maybe…
…you could make your own chalkboard paint (via A Beautiful Mess)
Anyway, you get the point. You can do all this while you’re cooking a tasty dinner in the slow cooker. How’s that for awesome?
This lasagna soup is soup-er good.
Man, I’m so puny…get it?
Ok, I promise to quit annoying you.
We had some leftovers but the hubby was gone to school the next day and baby girl and I finished it up, much to his dismay. He’ll be glad to hear that it’s on the menu again this weekend though. (And that’s saying a lot, since we don’t have many repeat meals in this house.)
A couple of notes on this recipe. You could leave this in your slow cooker much longer if it were on low and you waited to put in the noodles. The only reason that I wanted it done so fast was because it was getting really close to lunch before I got this in, and I was too lazy to do it on the stove! If you are planning on freezing this soup for later, I would wait to put the noodles in until you are ready to eat it, since the longer the noodles sit, the more liquid they soak up. You’ll end up with lasagna instead of lasagna soup.
As a special note, these pictures were taken the next day, so the noodles had increased significantly by then and soaked up a lot more liquid. The soup was much more soup-y the first time we had it. (Although it was still delicious both times.)
Don’t forget to follow me on Pinterest for more awesome recipes (and slow cooker recipes)!
- 1/2 pound ground meat (I used venison, but obviously you can use beef, turkey, chicken, etc)
- 1/2 onion, diced
- 1 teaspoon minced garlic
- 1 bell pepper, diced
- 32 ounces chicken broth
- 15 ounces tomato sauce
- 14 1/2 ounces (1 can) petite diced tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 (small-ish) basil leaves, chopped
- 5 ounces (about 2 cups) farfalle pasta (also known as bow-tie pasta)
- 1/2 cup mozzarella cheese, finely shredded
- 1/3 cup Parmesan cheese, finely shredded
- 1 Tablespoon cream cheese or Ricotta cheese, optional
- In a large skillet, brown ground meat with onion, garlic, and bell pepper over medium high heat until no longer pink and cooked through.
- Add meat mixture to slow cooker, along with chicken broth, tomato sauce, diced tomatoes, salt, pepper, basil, and farfalle. Cover and cook on high for 2 – 2 1/2 hours.
- In a small bowl, mix cheeses together. Serve soup, topped with cheese.
- *Note: If you plan to leave this on low for 5-6 hours, add the pasta in the last 30 minutes – 1 hour and turn to high.