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Crockpot Lasagna Soup

Ingredients

1 1/2 pound

lean ground beef

1 medium (9 ounce)

yellow onion

2 tablespoon

finely chopped garlic

1 1/2 teaspoon

table salt

3/4 teaspoon

black pepper

6 cups

beef broth

1 (24 ounce)

jar marinara sauce

1 (15 ounce)

can diced tomatoes

1 (6 ounce)

can tomato paste

1/4 teaspoon

crushed red pepper

8 ounce

uncooked lasagna noodles

2 cups

fresh baby spinach

1 (15 ounce)

container ricotta cheese

to taste

grated Parmesan cheese

Instructions

STEP 1

Gather all ingredients.

STEP 2

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

STEP 3

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

STEP 4

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

STEP 5

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

STEP 6

Stir in spinach the last 5 minutes of cooking.

STEP 7

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

Nutrition Facts

(per serving)

Calories:

357 calories

Servings:

10 servings

Carbohydrates:

21 g

Fat:

17 g

Fiber:

3 g

Protein:

30 g

Sugar:

7 g

Meal Effort

Preparation:

10 minutes

Cook:

2 hrs 40 mins

Total:

2 hrs 50 mins