Ingredients
- 1 lb lean ground beef
- 1 large onion diced
- 4 cloves of garlic minced
- 1 can 28 oz crushed tomatoes, undrained
- 1 can 15 oz tomato sauce
- 1 can 14.5 oz petit diced tomatoes
- 32 oz low sodium beef broth
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cups sliced mushrooms
- 2 teaspoons dried basil leaves
- 2 teaspoons dried parsley
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1-2 slices parmesan rinds optional (see note)
- 6 oz dried pasta any shape
- 2 cups chopped fresh spinach
Toppings
- Mozzarella Cheese
- Ricotta Cheese
- Parmesan Cheese
- Fresh Basil & Parsley
Instructions
-
Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.
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Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.
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Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10-15 minutes. Spoon into bowls and top as desired.
Nutrition Facts
Calories: 257
Fat: 9g
Saturated Fat: 3g
Cholesterol: 38mg
Sodium: 623mg
Potassium: 939mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 6g
Protein: 18g
Vitamin A: 1405%
Vitamin C: 49.4%
Calcium: 83%
Iron: 3.7%