Slow Cooker Lasagna Soup

LeAnn

All of the meaty cheesy flavors of baked lasagna without the fuss in this easy slow cooker lasagna soup.

Prep Time 10

Cook Time 7

Course Soup

Cuisine Italian

Servings

Calories 310 kcal

1 lb ground beef and pork mix with Italian seasoning or 1/2 lb ground beef and 1/2 lb ground Italian sausage (I love the beef and pork mix if you can find it)
1/2 large yellow onion, chopped
1/2 large green pepper, chopped
3 cloves garlic, minced
1 24 oz jar pasta sauce (I used a tomato, basil and garlic flavored from Prego)
2 tbsp tomato paste
1/2 cup red wine (Cabernet savignon or pinot noir). The alcohol will cook out and it adds a beautiful red color to your sauce. If you don't have wine you can use unsweetened cranberry juice, grape juice, pomegranate juice or additional chicken stock.
1/2 tsp dried oregano
1 tsp dried basil
2 tsp dried parsley
4 cups low sodium chicken broth
2 cups low sodium beef broth
9 lasagna noodles, broken up into pieces
salt and pepper to taste
1/2 10 oz bag of fresh spinach
10 oz ricotta cheese
1 cup mozarella cheese, grated
1/2 cup parmesan cheese, grated
1 tsp dried parsley
May garnish with fresh basil if desired

In a large skillet brown the ground beef and pork over medium high heat. Drain the grease, leaving about 1 tablespoon in the pan.
Place the meat in the bottom of a slow cooker.
Place the onion and green pepper in the skillet and saute in leftover grease over medium heat until vegetables are tender. Add the minced garlic and saute for one minute. Cooking in the grease imparts additional flavor.
Pour the onion and pepper mixture into the slow cooker on top of the meat.
Stir the pasta sauce, tomato paste, wine, spices, chicken broth and beef broth into the slow cooker.
Cook on low heat for 7-8 hours or on high heat for 3-4 hours.
Taste the soup and add salt and pepper to taste if needed.
Add lasagna noodles to the slow cooker and turn heat to high. Cook until the lasagna noodles are al dente.
Stir in the spinach and let it wilt.
Make the cheese topping by mixing the ricotta cheese, mozzarella and parmesan cheeses in a medium size bowl. Stir in 1 tsp dried parsley.
Serve the soup with a dollop of the cheese mixture on top. Garnish with fresh basil if desired.
Lasagna soup may be stored covered in the refrigerator for 3-4 days. Soup may be frozen in a freezer safe container without the cheese mixture for 2-3 months. Unthaw the soup overnight and reheat in a large saucepan.

Calories: 310kcal

Keyword Slow Cooker Lasagna Soup, Lasagna Soup, Best Lasagna Soup

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