Crock Pot Lasagna Soup

This is one of my favorites. Hope you enjoy it too!

Ingredients:

• 1 lb. lean ground beef
• 1 yellow onion, chopped
• 1 (6 oz) can tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (14 oz) can diced tomatoes in juice
• 1 C. apple juice
• 1 1/4 C. water
• 4 tsp. beef bouillon (or 4 beef bouillon cubes)
• 1 1/2 Tbsp. dried basil
• 1/4 tsp. Oregano
• 1/2 tsp. salt
• 1 pinch of nutmeg
• 1/4 tsp. thyme
• 1 heaping tsp. fresh garlic, minced
• 1-2 C. cubed zucchini (I recommend 2)
• 1-2 Tbsp. extra-virgin olive oil
• optional: a few button mushrooms, chopped
• 1 (12 oz.) box Bow Tie pasta (or some tiny lasagna noodles)
• 2-3 C. cheese for garnish (mozzarella or cheddar are yummy)

Instructions:

1. Cook meat and onion together until cooked. Drain and combine in crock pot with all other ingredients except for the noodles and cheese. 
2. Let simmer on low for about 3 hours.
3. Boil noodles until tender, but do not overcook. Add to crock pot within 30 minutes of serving.
4. Serve topped with cheese.

Enjoy your lasagna soup with easy homemade garlic breadsticks! Oh, and as you can see in the picture, this lasagna isn’t very soupy. You can still serve it on plates just fine.