Slow Cooker Lasagna Soup

Ingredients

1 lb ground beef
1 C yellow onion, chopped
1 C green bell pepper, chopped
3 cloves garlic, minced
15 oz petite diced tomatoes, undrained
1/4 C tomato paste
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp salt
1 tsp ground black pepper
1/4 tsp red pepper flakes, optional
6 C chicken broth
1/2 C heavy cream
3/4 C Parmesan cheese
4-5 oz Mafaldine shaped pasta
Whole milk mozzarella, shredded for topping

Directions

To the bowl of a 5-6 quart slow cooker add vegetables, tomato paste, spices and chicken broth. Cover and begin to cook on high for 4 hours (or low for 8). Cook and drain beef of fat, adding cooked meat to the slow cooker. Cover and continue cooking.

When 4 hours is up, stir in heavy cream and Parmesan cheese, followed by pasta. If using large or long shaped pasta, break it up into smaller more manageable pieces. Cover and cook for an additional 30 minutes, or until pasta is tender.

Serve with freshly shredded mozzarella.