A cozy bowl of soup that combines the hearty flavors of lasagna with the convenience of a slow cooker, perfect for chilly evenings.
Author:info-lunarecipezgmail-com
Prep Time:15 minutes
Cook Time:300 minutes
Total Time:315 minutes
Yield:6 servings 1x
Category:Soups
Method:Slow Cooking
Cuisine:Italian
Diet:None
Ingredients
Scale
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
1 1/2 cups marinara sauce
1 can (14.5 ounces) diced tomatoes
4 cups chicken broth
2 tablespoons tomato paste
8 lasagna noodles, broken into bite-size pieces
2 cups fresh spinach (optional)
Instructions
Brown the meat: In a skillet, cook the ground beef with the diced onion until the meat is browned. Drain any excess fat, then stir in the minced garlic for about 30 seconds.
Build the crockpot: Add the meat mixture to your slow cooker. Stir in the salt, pepper, Italian seasoning, marinara sauce, diced tomatoes, broth, and tomato paste.
Cook low and slow: Cover the crockpot and set it to cook on the LOW setting for 240 to 360 minutes, or on the HIGH setting for 120 to 180 minutes.
Add the noodles: About 30 to 45 minutes before the cooking time is up, stir in the broken lasagna noodles.
Optional greens: Stir in the fresh spinach during the last 5 minutes of cooking.
Serve and enjoy: Ladle the soup into bowls and top with ricotta cheese, shredded mozzarella, and grated Parmesan.
Notes
Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to 3 months.