CrockPot Lasagna Soup
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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!
How to Make CrockPot Lasagna Soup
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Have you ever found yourself craving two dishes and unable to decide what to make for dinner? I had that situation last week. Pasta or soup?!? (Such big choices to make). And then I thought, why not both! The result is this incredible, family-pleasing, CrockPot Lasagna Soup!
It’s meaty and hearty loaded with rich tomato flavor and all of the same fixings I add into my lasagna. Once cooked, this is topped with the ultimate combo of cheeses… mozzarella, fresh parmesan and ricotta. If you can, be sure to get fresh herbs to sprinkle on top (especially basil). It really makes it delicious!
While this dish does take less than 25 minutes to prepare, you can do a lot of the prep the night before and just pop it all in the slow cooker before you leave for work. I brown the meat and onions, chop the veggies and have all of the canned goods lined up.
In the morning, it just takes a few minutes to put into the slow cooker before you head out to start your day!
Of course this soup is nothing short of incredible, but I really think the toppings steal the show! There is something totally irresistible about melted cheese and herbs meeting your spoon first.
Speaking of cheese, this recipe calls for Parmesan rinds.
If you’ve never bought parmesan rinds, they are exactly what they sound like…. rinds from a large wheel of parmesan cheese. Ask at the deli, you can often buy a container of them for just a couple of dollars. I keep them in the freezer and toss one into sauces and soups to add flavor and richness. (If you can’t find them, don’t worry, just add a sprinkle or two of fresh parmesan before serving). Next time you buy a piece of parmesan cheese and cut off the rind, just wrap it up and freeze it!
A note about the pasta: You might be wondering why I don’t just add the pasta into the soup and cook it along with the rest of the ingredients. This recipe was tested with various types (both brands and shapes) of pasta. Cooking pasta in a tomato base is unpredictable and more often than not, the pasta took on a very gummy texture.
I found by precooking the pasta al dente (slightly firm) and giving it a few minutes to cook in the tomato broth produced the best results. The noodles I used are called tripoline (you can find them at most Italian markets) however, you can use any shape of noodles you have on hand.
- 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
- Mozzarella Cheese
- Ricotta Cheese
- Parmesan Cheese
- Fresh Basil & Parsley
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.
Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10-15 minutes. Spoon into bowls and top as desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Adapted from Betty Crocker