Crockpot Lasagna Soup

Crockpot Lasagna Soup combines the comforting flavors of traditional lasagna with the ease of a slow cooker. This hearty soup features ground beef, tender pasta, and a rich tomato base, making it the perfect meal for busy days or a cozy dinner.

Ingredients:

• 1½ pounds 93/7 lean ground beef

• 1½ cups finely chopped yellow onion

• 6 cloves garlic, finely chopped

• 1½ teaspoons table salt, divided

• ¾ teaspoon freshly ground black pepper, divided

• 6 cups beef broth

• 1 (24-ounce) jar marinara sauce

• 1 (15-ounce) can diced tomatoes, drained

• 1 (6-ounce) can basil, garlic, and oregano tomato paste

• ¼ teaspoon crushed red pepper, plus more for garnish

• 8 ounces uncooked lasagna noodles, broken into 1¾-inch pieces

• 2 cups fresh baby spinach, chopped

• 1 (15-ounce) container whole milk ricotta cheese

• Freshly grated Parmesan cheese, to taste
  
  

Directions:

1. In a large nonstick skillet over medium-high heat, combine ground beef, chopped onion, garlic, ½ teaspoon salt, and ½ teaspoon black pepper. Cook, stirring occasionally, until the beef is no longer pink and the onions are softened, about 8 minutes. Transfer the mixture to a 6-quart slow cooker.

2. Stir in beef broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, remaining 1 teaspoon salt, and remaining ¼ teaspoon black pepper. Mix well.

3. Cover and cook on LOW for 3½ to 4 hours, or on HIGH for 2 hours.

4. Stir in lasagna noodles, ensuring they are submerged in the liquid. Cover and cook on HIGH for about 30 minutes, or until the pasta is al dente.

5. Stir in the chopped spinach until wilted, about 2 minutes.

6. Serve hot, topped with ricotta cheese and freshly grated Parmesan cheese.
   
   

Nutritional Information (per serving):

• Calories: Approximately 400 kcal

• Total Fat: 16g

• Saturated Fat: 6g

• Cholesterol: 72mg

• Sodium: 1057mg

• Total Carbohydrates: 35g

• Dietary Fiber: 6g

• Sugars: 10g

• Protein: 31g

• Vitamin C: 37mg

• Calcium: 177mg

• Iron: 6mg

• Potassium: 1068mg