Crockpot Lasagna Soup

asian european greek italian korean mediterranean middle eastern region thai turkish main soup savory umami hard fast

Prep

26 min

Cook

65 min

Total

91 min

Ingredients (14)

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

1 1/2 cups yellow onion g

6 cloves garlic g

1 1/2 teaspoons salt, divided g

3/4 teaspoon black pepper, divided g

6 cups beef broth g

1 1(24-ounce) jar marinara sauce (such as Rao's) g

1 15-ounce) can diced tomatoes, drained g

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

1/4 teaspoon crushed red pepper, plus more for garnish g

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

2 cups baby spinach, chopped g

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

freshly grated Parmesan cheese, to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Combine ground beef, onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large nonstick skillet over medium-high. Cook, stirring occasionally, until beef is no longer pink and onions are softened, about 8 minutes. Transfer to a 6-quart slow cooker.

Stir in broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper until combined.

Cover and cook on LOW until soup is just slightly thickened, 3 1/2 to 4 hours, or on HIGH for 2 hours.

Stir lasagna noodles into crockpot until sheets are submerged in liquid. Cover and cook on HIGH until pasta is al dente, about 30 minutes.

Stirring in spinach the last 5 minutes of cooking.

Serve with a dollop of ricotta and Parmesan cheese. Garnish with crushed red pepper.