We’ve got the dinner doldrums around here. You know when all your go-to recipes sound meh and a new recipe just looks a titch too complicated? And you end up eating an assortment of sandwiches and pancakes?
So been there.
The other day I was so over the usual but not ready to branch out too far. So when I remembered I pinned this lasagna soup, I thought I’d give it a whirl.
I made a few modifications to suit our tastes:
+Rather than Italian sausage, I used lean ground beef. I just sauted it in a pan with garlic and olive oil until it was cooked through.
+Since I don’t like to stand around watching my food cook (also, a certain toddler would use that as an opportunity to color all over the walls), I tossed everything except the pasta into my crock pot and let it cook on low for about eight hours.
+I added frozen chopped spinach to the mix to green things up.
After about eight hours, I cooked my pasta and tossed it into the crock pot with the rest of the soup for about 10 minutes. I served the soup with the delicious cheesy topping. Definitely DO NOT SKIMP on the cheesy topping. You will be sorry if you do. Trust me.
Lasagna soup is most certaintly taking a rotation in my go-to meal arsenal. It’s fast. Easy. And crazy delcious. Even Kate ate it. You know it’s good when my toddler agrees to eat the meal instead of screaming for cheese Pringles. Now that’s a winner.