Crockpot Lasagna Soup: A Comforting Italian Dinner

Name: Crockpot Lasagna Soup: A Comforting Italian Dinner
Total time: 170 min
Yield: 2 servings
Ingredients: 1 1/2 lb 93/7 lean ground beef; 1 medium (9 oz) yellow onion, finely chopped; 2 tbsp finely chopped garlic (from 6 cloves); 1 1/2 tsp table salt, divided; 3/4 tsp black pepper, divided; 6 cups beef broth; 1 (24 oz) jar marinara sauce; 1 (15 oz) can diced tomatoes, drained; 1 (6 oz) can basil, garlic, and oregano tomato paste; 1/4 tsp crushed red pepper, plus more for garnish; 8 oz uncooked lasagna noodles, broken into 1 3/4-inch pieces (about 8 to 9 sheets); 2 cups fresh baby spinach, chopped; 1 (15 oz) container whole-milk ricotta cheese; Grated Parmesan cheese

Warm up with this hearty crockpot lasagna soup featuring rich tomato broth, tender lasagna sheets, and fresh baby spinach. Each serving is topped with creamy ricotta cheese and grated Parmesan for added flavor.

Recipe Info

Prep Time

170 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories357kcal

carbohydrates21g

fat17g

fiber3g

protein30g

sodium1365mg

sugar7g

Dinner Italian

Ingredients

1 1/2 lb 93/7 lean ground beef

1 medium (9 oz) yellow onion, finely chopped

2 tbsp finely chopped garlic (from 6 cloves)

1 1/2 tsp table salt, divided

3/4 tsp black pepper, divided

6 cups beef broth

1 (24 oz) jar marinara sauce

1 (15 oz) can diced tomatoes, drained

1 (6 oz) can basil, garlic, and oregano tomato paste

1/4 tsp crushed red pepper, plus more for garnish

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

2 cups fresh baby spinach, chopped

1 (15 oz) container whole-milk ricotta cheese

Grated Parmesan cheese

Directions

Prep all ingredients.

In a large nonstick skillet over medium-high heat, cook the ground beef, onion, garlic, 1/2 tsp salt, and 1/2 tsp black pepper until the 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 tsp salt, and remaining 1/4 tsp black pepper.

Cook on LOW for 3 1/2 to 4 hours or on HIGH for 2 hours until the soup is slightly thickened.

Add lasagna noodles to the crockpot; ensure they're submerged in liquid. Cover and cook on HIGH for about 30 minutes until pasta is al dente.

Mix in spinach during the last 5 minutes of cooking.

Serve with a dollop of ricotta cheese and sprinkle Parmesan cheese on top. Garnish with extra crushed red pepper.