Crockpot Lasagna Soup
This hearty, saucy crockpot lasagna soup feeds the whole family and then some. Rich tomato broth with lasagna sheets and fresh spinach are topped with a dollop of ricotta cheese. The perfect comfort food.
Ingredients
- 1 1/2 pounds 93/7 lean ground beef
- 1 1/2 cups finely chopped yellow onion
- 6 cloves garlic finely chopped
- 1 1/2 teaspoons table salt divided
- 3/4 teaspoon freshly ground black pepper divided
- 6 cups beef broth
- 24- ounce jar marinara sauce such as Rao's
- 15- ounce can diced tomatoes drained
- 6- ounce can basil garlic, and oregano tomato paste
- 1/4 teaspoon crushed red pepper plus more for garnish
- 8 ounces uncooked lasagna noodles broken into 1 3/4-inch pieces (About 8 to 9 sheets)
- 2 cups fresh baby spinach chopped
- 15- ounce container whole milk ricotta cheese
- freshly grated Parmesan cheese to taste
Instructions
- Gather all ingredients.
- Combine ground beef, onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large nonstick skillet over medium-high. Cook, stirring occasionally, until beef is no longer pink and onions are softened, about 8 minutes. Transfer to a 6-quart slow cooker.
- Stir in broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper until combined.
- Cover and cook on LOW until soup is just slightly thickened, 3 1/2 to 4 hours, or on HIGH for 2 hours.
- Stir lasagna noodles into crockpot until sheets are submerged in liquid. Cover and cook on HIGH until pasta is al dente, about 30 minutes.
- Stirring in spinach the last 5 minutes of cooking.
- Serve with a dollop of ricotta and Parmesan cheese. Garnish with crushed red pepper.