Crockpot Lasagna Soup

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
½ teaspoon seasoning salt
½ teaspoon black pepper
6 oz dried pasta, any shape
2 cups chopped fresh spinach

Toppings
Mozzarella Cheese
Ricotta Cheese
Parmesan Cheese
Fresh Basil & Parsley

Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.

Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.

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.

(Source: http://www.spendwithpennies.com/crockpot-lasagna-soup/)