Crockpot Lasagna Soup
A warm and hearty soup that brings all the delicious flavors of traditional lasagna into a cozy bowl, perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free noodles)
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 teaspoons dried Italian herbs
- 8 ounces lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground meat with chopped onion and minced garlic. Drain excess fat.
- Transfer the meat mixture to your Crockpot.
- Add crushed tomatoes, broth, Italian herbs, salt, and pepper into the Crockpot. Stir well.
- Cook on low for 360 minutes or high for 180 minutes.
- Thirty minutes before serving, stir in the broken lasagna noodles and fresh spinach.
- Just before serving, swirl in the ricotta cheese and top with mozzarella cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg