Slow Cooker Lasagna Soup (Easy, Cheesy, No-Boil!)

Slow Cooker Lasagna Soup (Easy, Cheesy, No-Boil!)

from realfoodwholelife.com
Dinner
220 min
6 servings
437 kcal / serving

Cozy slow cooker lasagna soup with tender ground beef, regular noodles cooked right in the pot, and a creamy ricotta topping. It's cheesy, hearty, and weeknight easy!

Ingredients

  • 2 teaspoonsolive oil
  • 1 poundlean ground beef
  • 1 ¼ teaspoonkosher salt
  • ¼ teaspoonfreshly ground black pepper
  • 1 teaspoongranulated garlic powder
  • 1 teaspoonno-salt added italian seasoning
  • 1 quartlow sodium beef broth
  • 24oz good quality marinara sauce (about 3 cups)
  • 1 tablespoontomato paste
  • 8oz dry lasagna noodles (about 9) (see notes)
  • 16oz reduced fat ricotta cheese (about 2 cups)
  • ½ cupfreshly grated parmesan cheese
  • 2 cupsbaby spinach

Directions

  1. 1

    Heat a large skillet over medium high heat. Add the olive oil and beef, breaking the meat apart into small pieces. Sprinkle with 1/4 teaspoon salt, pepper, garlic powder, and Italian seasoning. Cook until the meat is browned and cooked through, about 5 minutes, stirring occasionally. Drain any excess grease, if desired.

  2. 2

    Carefully transfer the cooked meat to a 6-quart slow cooker. Add the 1 teaspoon salt, beef broth, marinara, and tomato paste, stirring to combine.

  3. 3

    Cover and cook on high for 3-4 hours, or low for 4-5 hours, or until the soup reaches a strong simmer. Note: The soup may be cooked for longer if you like, but at minimum it needs to be simmering strongly (lots of bubbles around the edges) or else the noodles won’t cook properly.

  4. 4

    While the soup is cooking, mix together the ricotta and parmesan cheese. Cover and refrigerate if not using immediately.

  5. 5

    Once the soup reaches a strong simmer, turn to high (if it’s not already), break the lasagna noodles into 4-5 pieces each, and add to the slow cooker, stirring to combine.

  6. 6

    Cover and cook on high for an additional 15-30 minutes. All slow cookers are different, but mine cooked in about 20 minutes. I recommend checking at the 15 minute mark, and adding time in 5-minute increments until the noodles are cooked to your liking.

  7. 7

    Once the pasta is cooked, add half the ricotta mixture along with the spinach, stirring to combine. Taste and adjust seasonings if desired.

  8. 8

    Ladle the soup into bowls and dollop each with the remaining ricotta mixture.