Healthy Crockpot Lasagna Soup
When testing healthier versions of classic recipes, this one stood out immediately. It kept all the cozy lasagna flavors I love, but felt lighter and energizing — perfect for busy days when you want comfort without heaviness.
Equipment
- Skillet
- slow cooker
Ingredients
For the Soup Base
- 1 lb 95% lean ground beef
- 1 onion, diced
- 6 garlic cloves, minced
- 28 oz canned crushed tomatoes (ideally San Marzano)
- 16 oz marinara sauce (no sugar added)
- 3 cup chicken broth
- 2 tsp Italian seasoning
For Finishing
- 10 whole wheat lasagna noodles (or regular)
- 1 zucchini, chopped
- 6 oz fresh spinach
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Brown the ground beef, onion, and garlic in a skillet for 5 to 7 minutes. Break up the meat while it cooks. You can also brown these ingredients directly in the slow cooker if it has a saute feature. Add salt and pepper.
- Add the browned meat mixture to the slow cooker. Add the crushed tomatoes, marinara sauce, chicken broth, and Italian seasoning. Cook on low for 4 hours. You can cook this for up to 8 hours on low.
- Open the slow cooker. Add the lasagna noodles, chopped zucchini, and spinach. Cook for 25 to 30 minutes, or until the lasagna noodles are tender.
- Stir in the Parmesan cheese. Season with salt and pepper to your preference.
Notes
This recipe appeals to cooks seeking lighter comfort food. It uses lean ground beef and a lighter amount of cheese while keeping the hearty lasagna flavor profile.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.