Slow Cooker Lasagna Soup

1 lb lean ground beef
1 small yellow onion, diced
3 tsp minced garlic
1 can (14.5 ounces) chicken broth or stock
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes, drained
1 tsp beef bullion granules (or 1 cube, crushed)
2 cups water
4 TBS tomato paste
1 tsp dried parsley
2 tsp dried basil
1 tsp dried oregano
salt and pepper, to taste
8 ounces lasagna noodles, broken in small pieces

Optional Toppings:
Ricotta cheese
shredded Mozzarella cheese
freshly chopped basil
freshly chopped parsley

1. Cook and crumble ground beef in a large skillet over medium-high heat. Add onion and cook until beef is brown and onion is soft. Drain any grease. Season with salt and pepper.

2. Place beef and onions in a greased 6-quart slow cooker. Add the rest of the ingredients and stir. Cover with lid and cook on low heat for up to 8 hours or on high heat for 4 hours.

3. When cooking time is up turn off the heat. Keep the lid on while you separately cook the lasagna noodles. Cook lasagna noodles according to package directions. Drain water. Add cooked lasagna to the soup in slow cooker and stir gently.

4. Serve soup warm in individual bowls with desired toppings.

from Life in a Lofthouse