It’s a winter wonderland her in Montana. Last year we hardly had enough snow to go sledding, this winter my girls have gone several times.
My husband loves to take the girls on outings. This weekend I joined along in their special time. My mom, niece, brother, and two cousins came as well. We have a great sledding hill just a few blocks away.
My youngest daughter is a thrill seeker. When I would take her down the hill, she would say “again, again” When my 3 year old would ride with me, she would yell for me to hold on to her tighter.
We had a great time and I was especially glad that I had a warm soup simmering in the crock pot just waiting for us at home.
Lasagna Soup (Crock Pot)
1 1/2 lb ground beef
1 yellow onion, chopped
4 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
28pz can diced tomatoes
2 bay leaves
6 cups chicken stock
16 oz radiatore pasta, cooked and drained
3 Tbsp dried basil leaves
8 oz cottage cheese
1/2 cup grated parmesan cheese
1/4 tsp salt
2 cups shredded mozzarella
1. Brown beef with onion and garlic in a skillet. Drain and add to slow cooker
2. Add oregano, crushed red pepper, tomato paste, diced tomatoes, bay leaves, and chicken stock to crock pot. Stir to combine. Cook on low 6 hours or high for 3 hours.
3. In a medium bowl mix basil, cottage cheese, parmesan, and mozzarella. Stir in salt. Put in fridge until ready to serve.
4. When ready to eat, cook pasta according to package, drain and stir in to soup
To serve, scoop soup in to bowl and top with cheese mixture. Stir in that cheesey goodness and enjoy your lasagna, soup style. We like this with garlic bread and salad