How To Make Crockpot Lasagna Soup
Have a hearty, filling meal with this slow-cooked lasagna soup cooked in beef broth with peppers, mushrooms, and fresh spinach, topped with cheeses.
Preparation: 25 minutes
Cooking: 3 hours
Total: 3 hours 25 minutes
Serves:
Ingredients
- 1lblean ground beef
- 1large onion,diced
- 4garlic cloves,minced
- 28ozcrushed tomatoes,1 can, undrained
- 15oztomato sauce
- 14½ozpetit diced tomatoes
- 32ozlow sodium beef broth
- 1red bell pepper,diced
- 1green bell pepper,diced
- 2cupsmushrooms,sliced
- 2tspdried basil leaves
- 2tspdried parsley
- ½tspseasoning salt
- ½tspblack pepper
- 2slicesparmesan rinds,optional
- 6ozpasta,dried, any shape
- 2cupsfresh spinach,chopped
Instructions
-
Cook beef, onion, and garlic over medium-high heat until no pink remains. Drain, then place in the slow cooker.
-
Add all remaining soup ingredients except pasta and spinach. Cover and cook on Low for 7 to 8 hours or High for 3 to 4 hours.
-
Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook for an additional 10 to 15 minutes.
-
Spoon into bowls and top as desired.
Recipe Notes
For Toppings:
- mozzarella cheese
- ricotta cheese
- Parmesan cheese
- fresh basil
- parsley
Nutrition
- Calories: 341.49kcal
- Fat: 14.33g
- Saturated Fat: 5.66g
- Trans Fat: 0.67g
- Monounsaturated Fat: 5.72g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 34.15g
- Fiber: 5.67g
- Sugar: 10.98g
- Protein: 21.30g
- Cholesterol: 45.02mg
- Sodium: 1009.93mg
- Calcium: 184.77mg
- Potassium: 1157.34mg
- Iron: 4.35mg
- Vitamin A: 111.29µg
- Vitamin C: 54.52mg
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