Crockpot Lasagna Soup

5 from 7 votes

Crockpot Lasagna Soup is cozy Italian comfort in a bowl! Noodles, beef, and ricotta cheese meld into a delicious weeknight dinner.

Prep Time15

Cook Time10

Crockpot Time7

Total Time7 25

Course: dinner

Cuisine: Italian

Servings: cups

Calories: 233kcal

Author: Rachel

Cost: $15

1 pound lean ground beef or ground sausage
1 large onion diced about 1 cup
3 cloves garlic minced
28 ounces crushed tomatoes undrained
14 ½ ounces petite diced tomatoes
32 ounces low sodium beef broth add 1 more cup if cooking noodles in the crockpot
1 red bell pepper diced
1 green bell pepper diced
2 cups mushrooms sliced
2 teaspoons dried basil leaves can use italian seasoning
2 teaspoons dried thyme
2 teaspoon Dried Oregano
½ teaspoon salt
½ teaspoon black pepper
10 ounces lasagna noodles
2 cups chopped fresh spinach stems removed

Add 1 tablespoon oil to pan over medium-high heat (skip oil if using non-stick) Cook 1 pound lean ground beef, 1 large onion diced, and 3 cloves garlic minced until crumbled and no pink remains; drain. About 8-10 minutes. Place in slow cooker.
Add all remaining soup ingredients except noodles & spinach. Combine: 28 ounces crushed tomatoes, 14 ½ ounces petite diced tomatoes, 32 ounces low sodium beef broth, 1 red bell pepper, 1 green bell pepper, 2 cups mushrooms, 2 teaspoons dried basil leaves, 2 teaspoons dried thyme, 2 teaspoon Dried Oregano, ½ teaspoon salt, and ½ teaspoon black pepper. Cover and cook on low 6-7 hours or high 3-4 hours.
Either break up 10 ounces lasagna noodles and add to the crockpot for the last 30-35 minutes or cook pasta al dente separately according to package directions. Stir in cooked pasta and 2 cups chopped fresh spinach. Cook until spinach is wilted, about 5 minutes. Spoon into bowls and top as desired.