Crockpot Lasagna Soup
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Well Plated · by Erin Clarke★ 4.7 (9)

Crockpot Lasagna Soup

NUTRITION · PER SERVING285M COOK
CAL 45%·PRO 100%
CARBS 64G29% OF CAL
5G FIBER50G OTHER9G TOTAL SUGAR
FAT 45G46% OF CAL
14G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooker soup with ground beef, pasta, and three cheeses layered like lasagna. It's savory and rich with tender vegetables and melted cheese throughout.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons extra-virgin olive oil
  • 1 pound lean ground beef (I used 90% lean)
  • 1 small yellow onion (¼-inch diced (about 1 cup))
  • 1 green bell pepper (¼-inch diced)
  • 3 cloves garlic (minced, about 2 tablespoons)
  • 2 teaspoons Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 (24-ounce) jar good quality marinara sauce, I used Rao's Roasted Garlic
  • 4 cups low-sodium chicken broth
  • Parmesan rind (optional — add it if you have it!)
  • 8 ounces dried lasagna noodles (broken crosswise into 2-ish inch pieces; regular, NOT oven ready/no boil)
  • 3 cups roughly torn or chopped baby spinach
  • 1 cup part-skim ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ⅛ teaspoon kosher salt
  • ¼ cup chopped fresh basil leaves (plus additional for serving)
PREP
15M
SODIUM
1805MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.