My son loves lasagna, but it’s one of those recipes that I save for a weekend to make because it can be time-consuming. This soup satisfied his “need” for lasagna and a bonus was that it made enough for leftovers for lunch and dinner.
It’s a simple soup to make and allowing the sauce to simmer in the slow cooker makes it feel like you’ve been working on it all day. You could easily make this on the stovetop if you don’t have time to let the sauce simmer for several hours. Another shortcut would be to make the sauce over the weekend and then when you’re ready to make the soup, heat it on the stove and toss in the pasta to cook. Lots of options with this recipe!
1 lb lean ground beef
1/2 cup yellow onion, chopped
2 cloves garlic, minced
28 oz can crushed tomatoes
14.5 oz can petite diced tomatoes
6 oz can tomato paste
10.75 can condensed tomato soup
1 tsp sugar
1 1/2 tsp dried basil
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp fresh ground black pepper
3-4 cup beef broth
16 oz package of frozen cheese tortellini
Brown the ground beef in a skillet until cooked through. Add in the chopped onion and garlic into the pan and cook for a few minutes. Drain any grease. In the bowl of your slow cooker, add both cans of tomatoes, tomato paste and tomato soup. Add in the sugar and spices. Transfer the ground beef, onion and garlic and stir to combine. Stir in the beef broth.
Cover and cook for high on 3 to 4 hours. If cooking on low, cook for 5 to 7 hours. About 15 to 20 minutes before you are ready to serve the soup, add in the frozen tortellini and stir. Allow the tortellini to cook through and then serve. Sprinkle fresh Parmesan, fresh basil on top or stir in dollop of ricotta cheese.
Source: Chelsea’s Messy Apron