This is my new go-to soup for the freezer.  I’ve already finished off an entire pan of this, and can’t imagine not having more on hand for those snowy days.

This can be cooked in a slow cooker or in a large pot on the stove.  I cooked mine in my new  Le Creuset pan and it was done in a matter of a couple of hours from start to finish.  If you go the slow cooker route:  4 hours on low or 2 hours on high.

• 1 pound ground beef – Cooked, crumbled and drain the grease
• 1 onion – chopped
• 1 can (10 3/4 oz) tomato soup
• 14.5 oz can tomatoes, petite diced
• 15 oz can tomato sauce
• 4 cups chicken broth
• 1 1/2 teaspoon oregano leaves
• 1 1/2 teaspoon basil
• 1 teaspoon parsley
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 lasagna noodles (broken into small pieces) – UNCOOKED
• 2 oz of Ricotta Cheese (OPTIONAL)
• Shredded Mozzarella Cheese (OPTIONAL)

Combine onions, tomato soup, diced tomatoes and tomato sauce in pan or slow cooker.  Add all of the spices, then the broth.  Spread the broken UNCOOKED lasagna noodles on top of liquid.  Crumble ground beef over top.  Cover and cook in slow cooker or heat up in pan.  About half hour before done, add the Ricotta Cheese.   Stir until thoroughly mixed through.

Serve with shredded Mozzarella Cheese to sprinkle on top of individual bowls if desired.