Crockpot Lasagna Soup

I have a really yummy recipe to share with you today!

:o)

Fall is coming and I couldn't be happier! I look forward to cooler weather and the opportunity to make hot meals for Doug and I. And also with fall comes the onset of hunting season which means that Doug needs meals to take in his ice chest - things that are hearty and easy to reheat when he returns to camp at the end of the day. I love being able to make some meals for him to take along. ♥

Last weekend Doug was away scouting and I had yoga school to go to. I've been wanting to try this recipe for lasagna soup, so I loaded it up in the crockpot before I headed out that morning. I felt happy knowing that when Doug came home later that day (before me) the house would smell amazing. Coming home to the aroma of crockpot food is something that makes my hubby very happy.

I saw this recipe in a magazine a few years ago and typed it up - hard copy style. I can't remember the magazine I found it in, so if this is a recipe that you personally made up, please let me know and I will give you credit. In the meantime, I'm going to share the recipe with my modifications and the disclosure that the original was not my idea.

Lasagna Soup for the Crockpot

Combine the following ingredients in a crockpot:
1 onion, chopped
1 to 2 zucchinis, diced into small pieces
10 3/4 oz. tomato soup, canned, condensed
14.5 oz. tomatoes, canned, petite diced
15 oz. tomato sauce, canned
2 t. chicken bouillon granules
2 t. beef bouillon granules
4 c. water
1 1/2 t. oregano
1 1/2 t. basil
1 t. parsley
2 t. garlic powder
1 t. salt
1/2 t. black pepper
8 lasagna noodles, broken into small pieces, uncooked

Crumble over the top of the soup mixture:
1 lb. lean ground beef, raw
I broke the ground beef up in little pieces to resemble very small meatballs.
 Cover. Cook on low heat for 7-8 hours, or on high for 4-5 hours.

8 oz. Ricotta cheese
shredded mozzarella cheese
Now, the original recipe called for stirring in ricotta and mozzarella cheese 30 minutes before serving. The soup was just so pretty, and I knew the addition of the cheese would totally change the presentation. So instead of stirring it in, I saved the cheese and added a dollop of Ricotta and a sprinkling of mozzarella just before serving it.

* * * * * * * *

Oh my gosh this soup was delicious! Doug loved it too, and was spontaneously mmmmmm-ing as he took his first few bites. :o)

I packaged the leftovers into freezer bags with a good serving of the soup, and added a spoonful of ricotta cheese to the top before sealing it up. I figured the cheese mixed in won't hinder the presentation of the soup at camp, and if it does Doug won't mind.

This one's a keeper - the recipe, and Douglas.

♥