Crockpot Lasagna Soup
This recipe gives you the familiar flavors of lasagna in an easy soup format, made simple in your slow cooker. It is a comforting meal perfect for busy days.
Equipment
- Large Skillet
- 6-quart or larger slow cooker
- Small Bowl
Ingredients
For the Soup
- 2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef (90% lean recommended)
- 1 small yellow onion 1/4-inch diced (about 1 cup)
- 1 green bell pepper 1/4-inch diced
- 3 cloves garlic minced, about 2 tablespoons
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 jar (24-ounce) marinara sauce Rao's Roasted Garlic recommended
- 4 cups low-sodium chicken broth
- 1 Parmesan rind optional
- 8 ounces dried lasagna noodles Broken crosswise into 2-inch pieces; not oven ready
- 3 cups baby spinach roughly torn or chopped
For the Topping
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon kosher salt
- 1/4 cup chopped fresh basil leaves plus additional for serving
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the ground beef, onion, bell pepper, garlic, Italian seasoning, black pepper, and red pepper flakes. Cook, breaking apart the meat, until the beef is browned outside and the onion starts to soften, about 5 minutes. The beef does not need to be completely cooked.
- Transfer the mixture to a 6-quart or larger slow cooker. Add the marinara sauce, chicken broth, and Parmesan rind if you are using one.
- Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
- Stir in the broken lasagna noodles. Recover the slow cooker and cook on LOW until the noodles are tender but not mushy, about 25 to 35 minutes. The time depends on your slow cooker and the size of your noodle pieces.
- While the noodles cook, prepare the topping. In a small bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, and 1/4 cup of basil.
- Uncover the soup and stir in the spinach until it wilts.
- Ladle the soup into bowls. Top each serving with a dollop of the ricotta mixture and fresh basil.
Notes
To store, keep leftover crockpot lasagna soup in the refrigerator for up to 5 days. You can refrigerate the ricotta topping for 3-4 days separately. To freeze, store the soup for up to 3 months. Thaw it overnight in the refrigerator before warming. Warm the leftover soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature before topping the reheated soup.