Slow Cooker Lasagna Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 40 mins
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Servings
8 servings
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Calories
313 kcal
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Course
Main Course, Soup, Dinner
Slow Cooker Lasagna Soup
Description
The recipe starts by browning ground beef with diced onion and garlic, then transferring this mixture to a slow cooker with beef broth, crushed tomatoes, tomato sauce, diced tomatoes, mushrooms, diced bell peppers, dried basil and parsley, seasoned salt, and pepper. Parmesan cheese rinds are added for greater depth but can be substituted with freshly grated Parmesan at serving. Cooking times are 3-4 hours on high or 7-8 hours on low, allowing the vegetables to become tender and flavors to meld.
After the slow cooking, cooked pasta and fresh chopped spinach are stirred into the soup and cooked for an additional 10-15 minutes to soften the spinach and warm the pasta. The resulting soup boasts a robust tomato base with a meatiness from the beef and a variety of tender vegetables, with the pasta providing satisfying texture. Optional toppings such as ricotta, shredded Parmesan, and fresh basil or parsley complement the dish.
This recipe yields approximately 12 cups of soup, suitable for a larger group or leftovers. It provides a convenient way to enjoy the flavors of lasagna in a warming, spoonable form that’s easy to portion and serve.
Parmesan rinds used in the cooking can be sourced from delis or frozen from fresh cheese for low-cost flavor. If unavailable, adding fresh Parmesan at serving is an effective alternative.
Ingredients
- 1 pound ground beef lean
- 1 large onion diced
- 4 cloves garlic minced
- 32 ounces beef broth reduced sodium
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 14.5 ounces diced tomatoes undrained, 1 can, canned, petite
- 2 cups mushroom sliced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 2 teaspoons basil dried
- 2 teaspoons parsley dried
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 to 2 Parmesan Cheese optional, see note, rinds
- 6 ounces rotini pasta penne, or bowties
- 2 cups spinach chopped, fresh
Optional Toppings*
- ricotta cheese
- Parmesan Cheese shredded
- basil and parsley, fresh
Instructions
- In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.
- Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.
- In a separate pot, cook the pasta al dente following the package directions.
- Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.
Notes
- Nutrition information does not include optional toppings such as ricotta or shredded Parmesan cheese.
- Parmesan rinds add depth of flavor and can be reserved from cheese shopping or purchased cheaply at the deli; they freeze well for future use.
- The recipe yields about 12 cups, making it suitable for meal prep or feeding a group.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313 | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 854mg | 36% |
| Potassium | 1223mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1586IU | 32% |
| Vitamin C | 41mg | 46% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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