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Slow Cooker Lasagna Soup garnished with cheese and served in bowl with wooden spoon
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Slow Cooker Lasagna Soup

You know those times you just want a bowl of something absolutely scrumptious? Well, slow cooker lasagna soup will definitely hit the spot! This luxurious soup full of classic Italian ingredients might just be the highlight of your day!
Course Main Course, Soup
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Servings 4
Calories 481kcal
Author Jennifer Draper

Equipment

  • skillet or multicooker
  • Slow Cooker

Ingredients

  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 tablespoon jarred minced garlic
  • 2 tablespoons tomato paste
  • 1 jar marinara sauce
  • 2 cups fresh spinach
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • Pinch red pepper flakes
  • 5 cups chicken broth
  • 8 oz lasagna noodles
  • Ricotta, mozzarella, and parmesan for serving optional

Instructions

  • Brown ground beef in skillet, breaking it apart until fully cooked
  • Add beef to slow cooker along with onion, garlic, tomato paste, marinara sauce, spinach, seasonings, and broth
  • Cover and cook on high for 2-3 hours or low for 4-6 hours
  • Break noodles into bite-sized pieces and stir into slow cooker
  • Allow to cook until noodles are tender (about 30-45 minutes)
  • Serve individual bowls topped with desired cheeses and fresh basil

Notes

  • Store leftover soup in an airtight container in the fridge for up to 3 days. Freeze leftovers (without any cheeses added) for up to 3 months.
  • Defrost soup if needed and reheat it on the stove or in the microwave before adding cheese.
  • Make ahead as a freezer meal by browning and cooling the meat, and combining it with all ingredients (except noodles and cheeses) in a freezer-safe gallon bag. Thaw before adding to the slow cooker and follow directions as written. Check the noodles for desired tenderness in the final 30-45 minutes of cooking.
  • Turn off the slow cooker when the lasagna noodles are cooked to al dente (still firm and holding the pasta shape, but soft enough to eat).
  • Top with fresh shaved or grated parmesan, a dollop of ricotta cheese, shredded mozzarella, or fresh basil or parsley leaves.

Nutrition

Calories: 481kcal | Carbohydrates: 51g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 535mg | Potassium: 960mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1547IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 5mg