CrockPot Lasagna Soup
CrockPot Lasagna Soup is the perfect weeknight dinner! In this easy recipe, the slow cooker does all of the work to bring the goodness of lasagna and the comfort of soup together into one amazing meal. Topped with 3 cheeses and fresh herbs, this meal is like a hug in a bowl!
Ingredients
- 1 lb lean ground beef
- 1 large onion diced
- 4 cloves of garlic minced
- 1 can 28 oz crushed tomatoes, undrained
- 1 can 15 oz tomato sauce
- 1 can 14.5 oz petit diced tomatoes
- 32 oz low sodium beef broth
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cups sliced mushrooms
- 2 teaspoons dried basil leaves
- 2 teaspoons dried parsley
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1-2 slices parmesan rinds optional (see note)
- 6 oz dried pasta any shape
- 2 cups chopped fresh spinach
TOPPINGS
- Mozzarella Cheese
- Ricotta Cheese
- Parmesan Cheese
- Fresh Basil & Parsley
Instructions
- Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.
- Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.
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