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Slow Cooker Lasagna Soup

This fully loaded crockpot lasagna soup recipe has seasoned ground beef, tender pasta, and loads of cheese simmered in a veggie-filled marinara sauce.

Ingredients :
  • 1 pound lean ground beef
  • 1 large onion diced
  • 4 cloves garlic minced
  • 32 ounces reduced sodium beef broth
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 14.5 ounces canned petite diced tomatoes undrained, 1 can
  • 2 cups sliced mushrooms
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 1 to 2 parmesan rind optional, see note
  • 6 ounces rotini penne, or bowties
  • 2 cups chopped fresh spinach
  • ricotta cheese
  • shredded Parmesan cheese
  • fresh basil and parsley
Directions :
  1. In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.
  2. Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.
  3. In a separate pot, cook the pasta al dente following the package directions.
  4. Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.