The thing I love most about this besides the flavor of course, is the fact that I can put it in the slow cooker. A lot of times, if I want to make it on a busy weekday, I will prepare all the ingredients that I can the night before. Mainly cooking the hamburger and then dicing up the vegetables and such. That way, in the morning, I can just toss everything together and turn on the crock pot. The, I can head out the door knowing that dinner will be done when I get home. Check out what they are saying about this recipe over at Spend With Pennies:
“This was wonderful. The family loved it. Easy and quick and ready when needed.”
We have this soup at my house at least once a month… I mean, why wouldn’t you?
Ingredients
1 lb lean ground beef
1 large onion, diced
4 cloves of garlic, minced
1 can (28 oz) Hunt’s crushed tomatoes, undrained
1 can (15 oz) tomato sauce
1 can (14.5 oz) petit Del Monte diced tomatoes
32 oz low sodium beef broth
1 red bell pepper, diced
1 green bell pepper, diced
2 cups sliced mushrooms
2 teaspoons dried basil leaves
2 teaspoons dried parsley
½ teaspoon seasoning salt
½ teaspoon McCormick’s black pepper
1-2 slices parmesan rinds
6 oz dried pasta, any shape
2 cups chopped fresh spinach
Mozzarella Cheese
Ricotta Cheese
Parmesan Cheese
Fresh Basil & Parsley
Instructions
Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.
Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.
Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10-15 minutes. Spoon into bowls and top as desired.
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Quick Tip: This is also really tasty with homemade dumplings.
Thanks again to Spend With Pennies for this delicious recipe.
