Slow Cooker Italian Noodle Soup

Fall means soup weather, so I decided to join in on the fun.  There is nothing better than cooking in a slow cooker. Not only is it super easy, but the flavor after cooking something for five hours is incredible.  I'm told this recipe is similar to Pasta E Fagioli Soup at the Olive Garden.

You will need:

2 pounds of ground beef or turkey

One 28oz can of diced tomatoes, do not drain

One 16oz can of red kidney beans, drained

One 16 ox can of white kidney beans, drained

4 cups of beef stock

3 carrots, shredded

1 cup of chopped celery

1 onion, chopped

One jar of traditional spaghetti sauce. 

A few shakes of ground parsley

A few shakes of ground pepper

Even more shakes of ground oregano

A few squirts of tabasco or other hot sauce

8 oz of short pasta, like ditali 

Brown the beef and then combine all ingredients expect pasta in the slow cooker. Cook on High for 4-5 hours, or on low for 7-8 hours.  Once it's almost ready, cook pasta according to directions, drain, and add to the soup. Stir everything together and you're finished!

** This reminded us of chili.  Add some of your favorite shredded cheese on top, if you dare!