Name: Creamy Slow Cooker Lasagna Soup
Prep time: 15 min
Cook time: 6 h 45 min
Total time: 7 h
Yield: 6
Cuisine: Italian-American
Ingredients: 1 lb grass-fed ground beef; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon oregano; ½ teaspoon onion powder; ½ teaspoon garlic powder; 16 oz jarred pasta sauce (your favorite brand); 1 can fire roasted diced tomatoes (or double the pasta sauce); 32 oz beef broth (plus extra if you prefer a thinner soup); 1 teaspoon Italian seasoning; 9 lasagna noodles, broken into pieces (I recommend Jovial gluten-free); 2 cups ricotta cheese; ½ cup freshly grated aged Parmesan cheese; 1 tablespoon fresh basil, sliced; 2 cups fresh spinach

Description

This creamy slow cooker (crock pot) lasagna soup is made with grass-fed beef, ricotta, and jarred pasta sauce for a hearty, cheesy, and easy family dinner. All the flavor of lasagna in a cozy bowl of soup without the layering!

Ingredients

1 lb grass-fed ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
16 oz jarred pasta sauce (your favorite brand)
1 can fire roasted diced tomatoes (or double the pasta sauce)
32 oz beef broth (plus extra if you prefer a thinner soup)
1 teaspoon Italian seasoning
9 lasagna noodles, broken into pieces (I recommend Jovial gluten-free)
2 cups ricotta cheese
1/2 cup freshly grated aged Parmesan cheese
1 tablespoon fresh basil, sliced
2 cups fresh spinach

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Instructions

Brown ground beef in a skillet over medium heat. Season with salt, pepper, oregano, onion powder, and garlic powder. Drain fat.
Place cooked beef into the bottom of your slow cooker (or crock pot). Add jarred pasta sauce, diced tomatoes (or extra sauce), beef broth, and Italian seasoning. Stir to combine.
Cover and cook on LOW for 6–7.5 hours or HIGH for 2–3 hours.
About 20 minutes before serving, break up the lasagna noodles and stir them in. Cook on HIGH until noodles are tender.
While noodles cook, mix ricotta, Parmesan, and basil in a bowl.
Once noodles are done, stir in half the ricotta mixture and the fresh spinach. Add more broth if you want a thinner soup.
Serve hot with a dollop of ricotta mixture, extra Parmesan, and crushed red pepper flakes.

Notes

For best texture, cook noodles at the end so they don’t get mushy.
To freeze: prepare soup without noodles, freeze, then add noodles when reheating.
Swap beef with Italian sausage or ground turkey if desired.
Vegetarian? Skip the beef and use vegetable broth with mushrooms or lentils.
Grass-fed beef is recommended for richer flavor and added nutrition.

Prep Time: 15
Cook Time: 405
Category: soup
Method: slow cooker
Cuisine: Italian-American