July 22, 2013

Crockpot Olive Garden Pasta Soup

Not only is this recipe awesome, but it makes a lot of soup.
2 dinners and 2 lunches for our family of four to be exact.
So if you don't want all that soup, then simply cut the recipe in half. Go make this! Seriously. The come back and tell me how good it was.

1 1/2 lbs ground beef
2 cups dehydrated carrots or 2 large carrots, chopped
1 onion, chopped
2 stalks of celery, chopped
{4} 14 oz cans diced tomatoes {do not drain}
{1} 16 oz can red kidney beans, drained
{1} 16 oz can white navy beans, drained
{2} 32 oz cartons of beef stock
1 teaspoon dried oregano
2 teaspoons pepper
1 tablespoon dried parsley
1 24 oz jar spaghetti sauce
8 ounces small pasta {I used mini bow tie}

Directions Brown the beef in a skillet, drain fat, and transfer to a large crock pot.
Place all the ingredients {except the pasta}
in the crock pot and turn it on {High 5 hours, Low 8 hours}.
30 minutes before serving, stir in the pasta place the lid back on the crock pot.
Once pasta is done cooking, ladle in to bowls and serve.

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