Crockpot Lasagna Soup
Crockpot Lasagna Soup with rich tomato sauce, tender chunks of ground beef, and savory garlic notes. The hearty broth envelopes broken lasagna noodles, topped with creamy ricotta and melted mozzarella.
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!