Hearty Slow Cooker Lasagna Soup

By Beth Anderson on March 10, 2016 at 9:49am

1 lb ground beef
1 med yellow onion, diced
3 to 4 cloves of garlic, finely chopped
1 can (28 oz) crushed tomatoes, undrained
1 can (15 oz) tomato sauce
1 carton (32 oz) Progresso beef flavored broth
2 c sliced mushrooms
1 T dried basil leaves
1 T dried parsley
1 c water
1/2 tsp salt
1/4 tsp pepper
1 c uncooked bow tie pasta (2 oz)
2 c chopped zuccini
shredded cheese, if desired

In 10 inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain.  Place in 6 quart slow cooker.
Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker; stir.  cover and cook on low heat setting 7 to 8 hours.
When about 30 minutes are left, add uncooked pasta and zucchini; cover and continue cooking until time is up.
Top with shredded cheese.