Cooked - Crockpot Lasagna Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crockpot Lasagna Soup

10.0

1 ½ pound 93/7 lean ground beef

1 medium (9 ounce) yellow onion, finely chopped (about 1 ½ cups)

2 tablespoon finely chopped garlic (from 6 medium cloves)

1 ½ teaspoon table salt, divided

¾ teaspoon black pepper, divided

6 cups beef broth

1 (24 ounce) jar marinara sauce (such as Rao’s)

1 (15 ounce) can diced tomatoes, drained

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

¼ teaspoon crushed red pepper, plus more for garnish

8 ounce uncooked lasagna noodles, broken into 1 ¾-inch pieces (about 8 to 9 sheets)

2 cups fresh baby spinach, chopped (about 2 ounce)

1 (15 ounce) container whole-milk ricotta cheese (about 2 cups)

Grated Parmesan cheese

Gather all ingredients.
Combine ground beef, onion, garlic, ½ teaspoon salt, and ½ 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 ¼ teaspoon black pepper until combined.
Cover and cook on LOW until soup is just slightly thickened, 3 ½ 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. Recipe developed by Amanda Stanfield

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 63 weeks ago

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