Try this Easy Slow Cooker Lasagna Soup recipe, or contribute your own.
Suggest a better descriptionSource: The Kitchen
Place the beef, salt, and pepper in a 6 quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, marinara sauce,onion, garlic, italian seasoning, and parmesan rind, if using. Stir well to combine Cover and cook on high setting for 4 to 5 hours or on the low setting for 7 to 8 hours. Stir in the noodles. over, set to low and cook until the noodles are tender, 25 to 35 minutes. Remove and dicard the parmesan rind. Ladle the soup into owls and top with the mozzarella, ricotta, and basil.
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Serving Size: 1 Serving (1073g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2038 | ||
Calories from Fat: 1240 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 137.8g | 184 % | |
Saturated Fat 40.6g | 203 % | |
Monounsaturated Fat 56.7g | ||
Polyunsanturated Fat 28.2g | ||
Cholesterol 667.2mg | 205 % | |
Sodium 1121mg | 39 % | |
Potassium 2190.1mg | 58 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 15.8g | ||
Protein 168.7g | 241 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2038
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