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6 Hearty Dinner Recipes, #2
How to turn your lasagna into a mouth-watering soup! I can’t get over how great this recipe is! Lasagna is one of my favorite dishes but I’ve always been worried about that huge amount of calories.
This is such an easy way to cut down on “the bad stuff” and keep the delicious taste! This soup has been a great hit at our house and I always make plenty so that I could have the leftovers for lunch the next day. Have you tried this recipe yet? Feel free to let us know in the comments how it turned out for you!
1 lb. extra lean ground beef, cooked and drained
24 oz marinara sauce
4 cups Swanson low-sodium beef broth
1 cup water
3 red or yellow bell peppers, seeded and chopped
1 yellow onion, diced
1 (14.5 ounce) can petite-diced tomatoes, NOT drained
7 “No Boil” lasagna noodles (6 oz), broken into small pieces
your favorite cheese, for topping
Combine first 7 ingredients in a slow cooker. Cover, and cook on LOW for 8 hours.
For the last 30 minutes, add lasagna noodle pieces to the pot. Mix well, cover, and continue to cook for the remaining 30 minutes.
Garnish with cheese and serve.
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Quick tip: Make sure you are using low fat beef broth to make this soup even healthier.