This soup could easily be turned into Vegetarian Lasagna by replacing the beef and chicken bouillon cubes with vegetable broth and replacing the ground beef with zucchini, carrots, spinach and peppers. So, don't let the meat here deter you! I think you'll still find this soup amazing!
Oh, and please don't be deterred by the longish list of ingredients! It assembles itself extremely quickly! Best of all.....you don't have to cook the ground beef ahead of time!!!! Whoo hoo!
Ok, I'm getting right to it!!!!
Better than Lasagna Soup
1 lb. ground beef
1 onion, chopped
1 10 3/4oz. can Condensed Tomato Soup (If you are gluten-free, do not use this! Instead, use the cream of soup base from my cookbook to make Cream of Tomato Soup)
1 14.5oz. can Petite Diced Tomatoes
1 15oz. can Tomato Sauce
2 chicken bouillon cubes (If you're gluten-free, make sure these are GF)
2 beef bouillon cubes (If you're gluten-free, make sure these are GF)
4 cups water
1 1/2 tsp. oregano
1 1/2 tsp. basil
1 tsp. parsley
2 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
8 oz. Ricotta Cheese
8 lasagna noodles, broken into small pieces - UNCOOKED (If you're gluten-free, use gluten-free noodles)
Shredded Mozzarella Cheese
In your crock, combine onions, tomato soup, diced tomatoes and tomato sauce.
Add all of the spices and bouillon cubes.
Next, add the water.
Crumble your RAW ground beef evenly all around!
Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
The last half hour or so, stir in the Ricotta cheese and sprinkle your broken up UNCOOKED lasagna noodle pieces all around.
Serve with Mozzarella Cheese sprinkled on top.