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Crockpot Lasagna Soup

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4 from 124 reviews

A cozy, hearty lasagna soup made in a crockpot, combining all the flavors of traditional lasagna.

Ingredients

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  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 1 1/2 cup marinara sauce
  • 1 can (14.5 ounce) diced tomatoes
  • 4 cup chicken broth
  • 2 tablespoon tomato paste
  • 8 lasagna noodles, broken into bite-size pieces
  • 2 cup fresh spinach (optional)

Instructions

  1. Brown the Meat: In a skillet, cook the ground beef along with the diced onion until browned. Drain any excess fat and stir in the minced garlic, cooking for about 30 seconds until fragrant.
  2. Build the Crockpot: Transfer the meat mixture into your slow cooker. Stir in the salt, black pepper, Italian seasoning, marinara sauce, diced tomatoes, chicken broth, and tomato paste, mixing everything well.
  3. Cook Low and Slow: Cover the crockpot with the lid. Cook on the LOW setting for 4 to 6 hours, or on the HIGH setting for 2 to 3 hours.
  4. Add the Noodles: About 30 to 45 minutes before the cooking time is complete, stir in the broken lasagna noodles. Cover and cook until the noodles are tender.
  5. Optional Greens: If health-conscious, stir in the fresh spinach during the last 5 minutes of cooking.
  6. Serve and Enjoy: Ladle the soup into bowls, topping with ricotta cheese, shredded mozzarella, and grated Parmesan.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, place cooled soup in a freezer-safe container for up to 3 months.

Nutrition

Find it online: https://pennykitchenz.com/make-best-crockpot-lasagna-soup-cozy-dinner/

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