Slow Cooker Lasagna Soup
All the lasagna flavor without layering anything or turning on the oven. I make this when it's cold and I want comfort food but can't be bothered with actual lasagna.
Ingredients
- 2 lbs lean ground beef I used 93/7
- 1 medium onion diced (~1 cup)
- 24 oz jar marinara sauce I used Rao's
- 1/3 cup tomato paste
- 1 tablespoon garlic powder
- 1 tbsp Italian seasoning
- 1/2 teaspoon sea salt plus more to taste
- 1/4 tsp red pepper flakes optional
- 5 cups beef broth
- 8-9 lasagna noodles broken into small pieces
- 2 cups fresh spinach optional
- 1 cup part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- Grated Parmesan cheese for serving
Instructions
- Brown ground beef and onion in skillet over medium heat, 8-10 minutes. Drain fat.
- Transfer beef mixture to slow cooker.
- Add marinara, tomato paste, Italian seasoning, salt, red pepper flakes, beef broth, and garlic powder. Stir well.
- Cook on low 4-5 hours.
- Break lasagna noodles into 1-2 inch pieces directly into pot. Cover and cook on high 30 minutes until tender.
- Stir in spinach just before serving.
- Ladle into bowls. Top each with dollop of ricotta, mozzarella, and grated Parmesan.