воскресенье, 6 ноября 2016 г.

CrockPot Lasagna Soup

CrockPot Lasagna Soup

CrockPot Lasagna Soup

This looks perfect for chilly days! And yes, the toppings with all that cheese and basil are the way to my heart!

Thank you Averie… I definitely love the cheese toppings too!

I made this (minus the mushrooms) it was delicious.

Thanks, I’m happy that you liked it!

Looking forward to trying ask these recipes. Thanks!

This turned out pretty good! I made a few tweaks: added more Italian seasoning, salt and even a little sugar to cut the acidity. I’m gluten and dairy free so I used gluten free noodles and some goat cheese instead and it worked well. Thanks for the recipe!

So glad you enjoyed it Abby!

CrockPot Lasagna Soup is the perfect weeknight dinner! In this easy recipe, the slow cooker does all of the work to bring the goodness of lasagna and the comfort of soup together into one amazing meal. Topped with 3 cheeses and fresh herbs, this meal is like a hug in a bowl!

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CrockPot Lasagna Soup

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Have you ever found yourself craving two dishes and unable to decide what to make for dinner? I had that situation last week. Pasta or soup?!? (Such big choices to make). And then I thought, why not both! The result is this incredible, family-pleasing, CrockPot Lasagna Soup!

It’s meaty and hearty loaded with rich tomato flavor and all of the same fixings I add into my lasagna. Once cooked, this is topped with the ultimate combo of cheeses… mozzarella, fresh parmesan and ricotta. If you can, be sure to get fresh herbs to sprinkle on top (especially basil). It really makes it delicious!

While this dish does take less than 25 minutes to prepare, you can do a lot of the prep the night before and just pop it all in the slow cooker before you leave for work. I brown the meat and onions, chop the veggies and have all of the canned goods lined up.

In the morning, it just takes a few minutes to put into the slow cooker before you head out to start your day!

Of course this soup is nothing short of incredible, but I really think the toppings steal the show! There is something totally irresistible about melted cheese and herbs meeting your spoon first.

Speaking of cheese, this recipe calls for Parmesan rinds.

If you’ve never bought parmesan rinds, they are exactly what they sound like…. rinds from a large wheel of parmesan cheese. Ask at the deli, you can often buy a container of them for just a couple of dollars. I keep them in the freezer and toss one into sauces and soups to add flavor and richness. (If you can’t find them, don’t worry, just add a sprinkle or two of fresh parmesan before serving). Next time you buy a piece of parmesan cheese and cut off the rind, just wrap it up and freeze it!

A note about the pasta: You might be wondering why I don’t just add the pasta into the soup and cook it along with the rest of the ingredients. This recipe was tested with various types (both brands and shapes) of pasta. Cooking pasta in a tomato base is unpredictable and more often than not, the pasta took on a very gummy texture.

I found by precooking the pasta al dente (slightly firm) and giving it a few minutes to cook in the tomato broth produced the best results. The noodles I used are called tripoline (you can find them at most Italian markets) however, you can use any shape of noodles you have on hand.

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Original article and pictures take http://www.spendwithpennies.com/crockpot-lasagna-soup/ site

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