Description
Meaty, cheesy, carb-y comfort food awaits with my easy Slow Cooker Lasagna Soup recipe. With just 10 minutes of active prep and a Crock Pot, you can toss together a meal the whole family will love. It has all the flavors of everyone’s favorite Italian casserole, but without all the fuss!
Ingredients
- 1 pound lean ground beef
- ½ Cup yellow onion, diced
- 3 cloves garlic, minced
- 4 Cups beef broth
- 24 ounces marinara sauce
- 1 Tablespoon fresh basil, chopped (plus more for garnish)
- 1 Tablespoon fresh parsley, chopped
- 1 ½ teaspoons fresh oregano, chopped
- ¾ teaspoon fresh rosemary, chopped
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces uncooked lasagna noodles, broken into pieces
- 2 Cups baby spinach
- 1 Cup ricotta cheese
- ½ Cup mozzarella cheese, shredded
- ¼ Cup parmesan cheese, grated
Instructions
-
Brown the ground beef in a skillet over medium heat.
-
Once the beef is browned, add the onions and minced garlic and cook for 3-5 more minutes until the onions are translucent.
-
Drain the fat and transfer the meat and aromatics to a slow cooker.
-
Add in the beef broth, marinara, basil, parsley, oregano, rosemary, red pepper flakes, salt and pepper. Cook for 6-8 hours on low heat or 3-4 hours on high heat. You can cook it for longer, but at a minimum the soup must be rapidly bubbling before adding the noodles.
-
Add in the broken lasagna noodles and stir. Cover and cook for an additional 20-30 minutes until the noodles are softened.
-
While the noodles are cooking, combine the ricotta, mozzarella, and parmesan cheese in a small bowl and mix together.
-
Remove the lid and stir in half of the cheese mixture and all of the spinach. Cover until the spinach wilts, it should just be 2-3 minutes. Taste it and adjust the salt and pepper to your liking.
-
Serve. Top with dollops of the remaining cheese and fresh basil leaves.
Nutrition
- Serving Size: 1/6 Recipe
- Calories: 477 Calories
- Fat: 19g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 36g