Food Friday Lasagna Soup

I recently added a new recipe to my list of winter soups we enjoy, so I thought I'd share here.

It is Lasagna Soup and can be made in the slow cooker after browning the ground beef, but I just continued in the same pan, and it was ready in about 30 minutes with much less mess.

Ingredients:

• 1 lb ground beef-I used 93% lean
• 1/4 cup diced onion
• 1 pack of McCormick Thick and Zesty Spaghetti mix
• 15 oz petite diced tomatoes with juice (or crushed tomatoes if your children don't like pieces)
• 8 ounce can tomato paste
• 1 tsp minced refrigerated garlic (or fresh if you'd like of course)
• 1/2 tsp dried basil
• 6 cups chicken broth
• 1/2 cup heavy cream
• 3/4  cup Parmesan cheese (real shredded)
• 12 ounces of bow tie pasta
• Shredded mozzarella or parmesan for garnish and deliciousness

Directions:

1. Brown the ground beef with the onion. Then, add the Spaghetti mix.
2. Add next 5 ingredients, and bring to a boil.
3. Add heavy cream, and then add bow tie pasta cooking at least as long as package directions.
4. When pasta is tender, dish into bowls, and serve with shredded mozzarella or parmesan on top.