Crockpot Lasagna Soup
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Crockpot Lasagna Soup
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With beef, pasta, veggies, and THREE different cheeses, this easy crockpot lasagna soup is everything you love about lasagna in soup form!
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Ingredients
For the Soup
- 2 tablespoons extra-virgin olive oil
- 1 pound ground beef I used 90% lean, lean
- 1 yellow onion ¼-inch diced (about 1 cup, small
- 1 green bell pepper ¼-inch diced
- 3 cloves garlic minced, about 2 tablespoons
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- ¼ teaspoon red pepper flakes
- 1 marinara sauce good quality, Rao's Roasted Garlic brand, 24-ounce jar
- 4 cups chicken broth low-sodium
- parmesan optional - add it if you have it!, rind
- 8 ounces lasagna noodle broken crosswise into 2-ish inch pieces; regular, NOT oven ready/no boil, dried
- 3 cups baby spinach roughly torn or chopped
For the Topping
- 1 cup ricotta cheese part-skim
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- ⅛ teaspoon kosher salt
- ¼ cup basil plus additional for serving, chopped, fresh leaves
Instructions
- 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.
Notes
- TO STORE: Leftover crockpot lasagna soup may be kept in the refrigerator for up to 5 days. The ricotta topping can be refrigerated for 3-4 days.
- TO FREEZE: Freeze for up to 3 months. Let thaw overnight in the refrigerator, before warming. I have not tried freezing the ricotta topping but it should freeze and thaw just fine.
- TO REHEAT: Warm leftover lasagna soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature before topping the reheated soup.
Nutrition Information
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Serving
1(of 4)
Calories
685kcal
(34%)
Carbohydrates
64g
(21%)
Protein
52g
(104%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
106mg
(35%)
Potassium
1562mg
(33%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
3478IU
(70%)
Vitamin C
44mg
(49%)
Calcium
404mg
(40%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 685kcal | 34% |
| Carbohydrates | 64g | 21% |
| Protein | 52g | 104% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 106mg | 35% |
| Potassium | 1562mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 3478IU | 70% |
| Vitamin C | 44mg | 49% |
| Calcium | 404mg | 40% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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