Main
Crock Pot Lasagna Soup
4 h 15 minServes 6Nutri-Score C€€
C
4 h 15 min
4 h 15 minCrock Pot Lasagna Soup
what you need
Ingredients
marinara sauce (one 24 oz jar)Pantry680 g
white onion (diced)Produce160 g- diced tomatoes (one 14.5 oz can, with juices)Pantry411 g
ground beef (cooked)Meat450 g
garlic (minced)Produce15 g
Italian seasoningSpices6 g- red pepper flakesSpices1 g
- beef broth (one 32 oz container)Pantry950 ml
lasagna noodles (uncooked, broken into pieces)Grains10 pieces
mozzarella (shredded, for topping)Dairy150 g
ricotta (for topping)Dairy200 g
parsley (chopped, for garnish)Produce10 g
per serving
Nutrition
454kcal
- Carbs
- 50 g
- Proteins
- 24 g
- Fat
- 18 g
what you’ll use
Tools
Slow cooker
Mixing bowl
step by step
Method
- Step 1
Load the slow cooker
- Add the marinara sauce to the slow cooker.
- Add the diced onion, diced tomatoes, cooked ground beef, minced garlic, Italian seasoning, red pepper flakes and beef broth.
- Mix everything together really well.
- Step 2
Cook on high
- Cover and cook on high until the soup is hot and the flavors have melded.
- Step 3
Add the noodles
- Break the uncooked lasagna noodles into pieces and stir them into the soup.
- Mix well, cover and cook on high until the noodles are tender.
- Step 4
Serve
- Ladle the soup into bowls.
- Top with shredded mozzarella, ricotta and chopped parsley.
most cooked first