Hearty Slow Cooker Tortellini Lasagna Soup

[songbird]

HEARTY SLOW COOKER TORTELLINI LASAGNA SOUP




Ingredients

1 lb exta lean ground beef

1 small yellow onion chopped

2 cup sliced mushrooms

4 cloves garlic minced

1 15 ounce can petite diced tomatoes undrained

1 28 ounce can crushed tomatoes undrained

1 10.75 ounce can condensed tomato soup

1 6 ounce can tomato paste

2 cuos chopped spinach

2 tsp dried basil

1 1/2 tsp salt adjust to taste

1 tsp Italian seasoning

1 tsp sugar

1/2 tsp fennel seeds optional

1/4 tsp pepper

3 1/2 cups beef broth

1/4 cup chopped parsley optional

1 20 ounce package of fresh or frozen tortellini

Toppings parmesan cheese, ricotta cheese, fresh basil and parsley optional


Instructions

Brown the ground beef in a medium sized pan. Cook until most of the pink is gone. Add the onion mushrooms and garlic and cook for an additional 3-5 minutes or until the onions are beginning to turn translucent. Transfer everything to slow cooker.



Add all of the ingredients to the slow cooker except the tortellini. If you want your soup to be thicker use 3-3 1/2 cups of broth. If you want it thinner use up to 4 cups of broth.



Cover and cook on high for 3-4 hours or low for 7-8 hours.



10-15 minutes before serving add the tortellini, cover and cook until the tortellini are soft (15-20 minutes for frozen tortellini).


link