Slow Cooker
Crockpot Lasagna Soup
Description
When you want the deliciousness of lasagna without the effort, Crockpot Lasagna Soup is the move. It’s packed with ground beef, veggies, pasta, and cheese—no layering needed!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef I used 90% lean
- 1 small yellow onion ¼-inch diced (about 1 cup)
- 1 green bell pepper ¼-inch diced
- 3 cloves garlic minced, about 2 tablespoons
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 (24-ounce) jar good quality marinara sauce, I used Rao's Roasted Garlic
- 4 cups low-sodium chicken broth
- Parmesan rind optional — add it if you have it!
- 8 ounces dried lasagna noodles broken crosswise into 2-ish inch pieces; regular, NOT oven ready/no boil
- 3 cups roughly torn or chopped baby spinach
- 1 cup part-skim ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅛ teaspoon kosher salt
- ¼ cup chopped fresh basil leaves plus additional for serving
Directions
- In a large skillet, heat the oil over medium high. Add the beef, onion, bell pepper, garlic, Italian seasoning, black pepper, and red pepper flakes. Cook, breaking apart the meat, until it is browned outside and the onion is beginning to soften, about 5 minutes. The beef doesn't need to be completely cooked through at this point.
- Transfer to a 6-quart or larger slow cooker. Add marinara, chicken broth, and Parmesan rind.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
- Stir in the lasagna noodles. Recover and cook on LOW until the noodles are tender but not mushy, about 25 to 35 minutes depending upon your slow cooker and the size of your noodle pieces.
- Meanwhile, in a small bowl stir together the topping: ricotta, mozzarella, Parmesan, salt, and 1/4 cup basil.
- Uncover the soup and stir in the spinach until it wilts.
- To serve, ladle the soup into bowls. Top with a great big dollop of the ricotta mixture and fresh basil.
