Ingredients
- 1.5 lb. lean ground beef (I used 96/4)
- 1 medium onion (200g), diced
- 24 oz. can marinara sauce (I used Rao’s)
- 1/3 cup tomato paste
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, more as needed
- 1/4 teaspoon red pepper flakes (optional)
- 5 cups beef broth
- 8–9 lasagna noodles, broken into small pieces
- 2 cups fresh spinach (optional)
- 1 cup part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- Grated Parmesan cheese (optional, but highly recommended) for serving
Brown the Beef and Onion
In a large skillet over medium heat, brown the ground beef with the diced onion.
Cook until the beef is fully browned and the onion has softened.
Drain away any excess grease.
Transfer to Slow Cooker
Place the browned beef and onion mixture into the Crock Pot.
Add the marinara sauce, tomato paste, Italian seasoning, salt, and red pepper flakes.
Stir well to combine.
Add Liquids and Garlic
Pour in the beef broth and stir in the minced garlic. Mix thoroughly to form a consistent soup base.
Slow Cook the Soup
Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
If necessary, you can extend the cooking time on low without any issues.
Break and Add Noodles
Remove the lid and break the lasagna noodles into bite-size pieces over the slow cooker.
Stir them into the soup, cover, and cook on high for an additional 30 minutes, or until the noodles are tender.
Stir in Fresh Spinach
Just before serving, stir fresh spinach into the soup until it wilts.
Alternatively, you can add the spinach directly to individual bowls if you prefer.
Finish with Cheese
Serve the soup by topping each bowl with a generous spoonful of ricotta cheese and sprinkling shredded mozzarella cheese on top.
If desired, garnish with grated Parmesan cheese. Enjoy!
Crockpot Lasagna Soup
Ingredients
- 1.5 lb. lean ground beef, I used 96/4
- 1 medium onion, 200g, diced
- 24 oz. can marinara sauce, I used Rao’s
- 1/3 cup tomato paste
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, more as needed
- 1/4 teaspoon red pepper flakes, optional
- 5 cups beef broth
- 8 –9 lasagna noodles, broken into small pieces
- 2 cups fresh spinach, optional
- 1 cup part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- Grated Parmesan cheese, optional, but highly recommended for serving
Instructions
- Brown ground beef and diced onion in a skillet until beef is fully browned and onion is softened.
- Drain excess grease.
- Transfer the mixture to the Crock Pot.
- Add marinara sauce, tomato paste, Italian seasoning, salt, and red pepper flakes. Stir well.
- Pour in beef broth and stir in minced garlic to form a consistent soup base.
- Cover and cook on low for 4-5 hrs or on high for 2-3 hrs.
- Remove lid and break lasagna noodles into bite-size pieces over the slow cooker. Stir, cover, and cook on high for an additional 30 mins or until noodles are tender.
- Stir fresh spinach into the soup just before serving until it wilts.
- Top each bowl with a spoonful of ricotta cheese, shredded mozzarella, and grated Parmesan if desired. Enjoy!