Description
This Slow Cooker Lasagna Soup is a comforting and hearty meal that combines the flavors of traditional lasagna in a convenient soup form. With layers of ground beef, lasagna noodles, and a cheesy topping, this soup is sure to be a crowd-pleaser.
Ingredients
Units
Scale
Main Ingredients:
- 1 pound lean ground beef
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 24 ounces marinara sauce
- 1 Tablespoon fresh basil, chopped (plus more for garnish)
- 1 Tablespoon fresh parsley, chopped
- 1 1/2 teaspoons fresh oregano, chopped
- 3/4 teaspoon fresh rosemary, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 8 ounces uncooked lasagna noodles, broken into pieces
- 2 cups baby spinach
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Instructions
- Brown the ground beef: In a skillet, brown the ground beef over medium heat.
- Cook aromatics: Add onions and garlic to the beef, cook until onions are translucent.
- Transfer to slow cooker: Drain fat and transfer beef mixture to the slow cooker.
- Add ingredients: Add broth, marinara, herbs, spices, and cook.
- Add noodles: Stir in broken lasagna noodles and cook until softened.
- Combine cheeses: Mix ricotta, mozzarella, and parmesan cheese in a bowl.
- Finish soup: Stir in cheese mixture, spinach, adjust seasoning, and serve.
Notes
- You can customize this soup by adding your favorite vegetables like bell peppers or mushrooms.
- If you prefer a vegetarian version, you can substitute the ground beef with plant-based meat or extra veggies.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg