Crockpot Lasagna Soup

This hearty Crockpot Lasagna Soup is a delicious, comforting dish that combines the rich flavors of lasagna in a soup form. With its savory tomato broth, tender lasagna noodles, and a hint of spice, it’s perfect for feeding the whole family and then some. The dollop of ricotta and fresh spinach adds a nice twist to this Italian classic.

Ingredients

• • • 1 1/2 pounds 93/7 lean ground beef

    • 1 1/2 cups finely chopped yellow onion

    • 6 cloves garlic, finely chopped

    • 1 1/2 teaspoons table salt, divided

    • 3/4 teaspoon freshly ground black pepper, divided

    • 6 cups beef broth

    • 1 (24-ounce) jar marinara sauce (e.g., Rao’s)

    • 1 (15-ounce) can diced tomatoes, drained

    • 1 (6-ounce) can basil, garlic, and oregano tomato paste

    • 1/4 teaspoon crushed red pepper, plus extra for garnish

    • 8 ounces uncooked lasagna noodles, broken into 1 3/4-inch pieces (8 to 9 sheets)

    • 2 cups fresh baby spinach, chopped

    • 1 (15-ounce) container whole milk ricotta cheese

    • Freshly grated Parmesan cheese, to taste

Directions

1. Prepare the Meat Base.

In a large nonstick skillet, combine:

• • • Ground beef
    • Chopped yellow onion
    • Garlic
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper

Cook over medium-high heat, stirring occasionally for about 8 minutes, or until the beef is no longer pink and the onions are softened.

2. Transfer to Crockpot.

Once the meat mixture is ready, transfer it to a 6-quart slow cooker.

3. Add Liquids and Seasonings.

Stir in:

• • • Beef broth
    • Marinara sauce
    • Diced tomatoes
    • Tomato paste
    • Crushed red pepper
    • Remaining 1 teaspoon salt
    • Remaining 1/4 teaspoon black pepper

4. Slow Cook.

Cover and cook on LOW for 3 1/2 to 4 hours (or on HIGH for 2 hours) until the soup begins to slightly thicken.

5. Cook the Noodles.

Break the lasagna noodles into pieces and stir them into the soup. Make sure the noodles are fully submerged in the liquid. Cover again and cook on HIGH for an additional 30 minutes, or until the noodles are al dente.

6. Add Spinach.

Five minutes before serving, stir in the chopped fresh spinach and allow it to wilt into the soup.

7. Serve and Garnish.

Serve the soup hot with:

• A dollop of ricotta cheese on top.
• Freshly grated Parmesan cheese.
• A sprinkle of crushed red pepper, if desired.

Nutrition Facts (Per Serving)

• • • Calories: 357

    • Fat: 17g

    • Carbohydrates: 21g

    • Protein: 30g

Enjoy this cozy Crockpot Lasagna Soup, the perfect one-pot meal that’s full of Italian-inspired goodness!

Hamilton Beach Stay or Go Portable Slow Cooker with Lid Lock