Description
This Slow Cooker Lasagna Soup offers an easy, cheesy, and comforting take on classic lasagna perfect for a hassle-free meal. Made with lean ground beef, Italian seasonings, marinara sauce, and broken lasagna noodles, it simmers low and slow in a crockpot before being finished with creamy ricotta, parmesan, and fresh spinach for a deliciously hearty soup that satisfies all the flavors of traditional lasagna with minimal effort.
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 ¼ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic powder
- 1 teaspoon no-salt added Italian seasoning
- 1 quart low sodium beef broth
- 24 ounces good quality marinara sauce (about 3 cups)
- 1 tablespoon tomato paste
- 8 ounces dry lasagna noodles (about 9 noodles)
- 16 ounces reduced fat ricotta cheese (about 2 cups)
- ½ cup freshly grated parmesan cheese
- 2 cups baby spinach
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat and add the olive oil. Add the ground beef, breaking it into small pieces. Season with ¼ teaspoon kosher salt, black pepper, garlic powder, and Italian seasoning. Cook for about 5 minutes until browned and cooked through, stirring occasionally. Drain any excess grease if desired.
- Transfer and Combine Ingredients: Carefully transfer the browned beef to a 6-quart slow cooker. Add the remaining 1 teaspoon kosher salt, low sodium beef broth, marinara sauce, and tomato paste. Stir everything to combine well.
- Cook the Soup: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 4 to 5 hours until the soup reaches a strong simmer with visible bubbles around the edges, ensuring noodles will cook properly later.
- Prepare Cheese Mixture: While the soup simmers, mix together the ricotta and parmesan cheese in a bowl. Cover and refrigerate if you aren’t using it immediately.
- Add the Noodles: Once the soup is strongly simmering, turn the slow cooker to high if it isn’t already. Break the dry lasagna noodles into 4 to 5 pieces each and add them to the slow cooker. Stir to combine fully.
- Cook the Noodles: Cover and cook on high for an additional 15 to 30 minutes, checking at 15 minutes and then every 5 minutes thereafter until the noodles are tender yet firm.
- Finish the Soup: When noodles are done, stir in half of the ricotta cheese mixture and all of the baby spinach. Mix until the spinach wilts and the cheese is evenly incorporated. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and top each serving with a dollop of the remaining ricotta cheese mixture for a creamy finish.
Notes
- Breaking the lasagna noodles into smaller pieces helps them cook evenly in the slow cooker.
- Ensure the soup reaches a strong simmer before adding noodles to cook them properly.
- Fat can be drained off after browning the beef for a leaner soup.
- This recipe serves about 6 and can be doubled for larger gatherings.
- Feel free to add extra vegetables like mushrooms or bell peppers for added nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours 25 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
