CookPal AI
Crockpot Lasagna Soup

Crockpot Lasagna Soup

Cost $25, save $15

Source: Recommended by CookPal

  • 160 Min
  • 10 Servings
  • $25

INGREDIENTS

  • Protein

    • 🐄 1 1/2 pounds 93/7 lean ground beef

  • Vegetables

    • 🧅 1 1/2 cups yellow onion
    • 🧄 6 cloves garlic
    • 2 cups baby spinach, chopped

  • Seasoning

    • 🧂 1 1/2 teaspoons salt, divided
    • 3/4 teaspoon black pepper, divided
    • 1/4 teaspoon crushed red pepper, plus more for garnish

  • Liquid

    • 6 cups beef broth

  • Canned Goods

    • 🍅 1 (15-ounce) can diced tomatoes, drained
    • 🍅 1 (6-ounce) can basil, garlic, and oregano tomato paste

  • Carbohydrates

    • 8 ounces lasagna noodles, broken into 1 3/4-inch pieces (about 8 to 9 sheets)

  • Dairy

    • 🧀 1 (15-ounce) container whole milk ricotta cheese

STEPS

1

Gather all ingredients.

2

Combine ground beef, onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until beef is no longer pink and onions are softened, about 8 minutes. Transfer to a 6-quart slow cooker.

3

Stir in broth, diced tomatoes, tomato paste, crushed red pepper, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper until combined.

4

Cover and cook on LOW until soup is just slightly thickened, 3 1/2 to 4 hours, or on HIGH for 2 hours.

5

Stir lasagna noodles into crockpot until sheets are submerged in liquid. Cover and cook on HIGH until pasta is al dente, about 30 minutes.

6

Stir in spinach during the last 5 minutes of cooking.

7

Serve with a dollop of ricotta cheese and Parmesan cheese. Garnish with crushed red pepper.

NUTRIENTS

Per 1 serving

🔥

357

Calories

  • 30
    Protein
  • 21
    Carbs
  • 17
    Fats

💡 Drain excess fat from the cooked beef if desired to make the dish leaner.Break lasagna noodles into smaller pieces before adding to ensure they cook evenly.Add extra crushed red pepper for a spicier kick.