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Crock Pot Lasagna Soup

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!


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! 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! 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.


CrockPot Lasagna Soup Recipe
 

25 mins
3 hours
3 hours 25 mins
 
Author: Holly N.
Serves: 8 servings

Ingredients

    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
    ½ teaspoon seasoning salt
    ½ teaspoon black pepper
    1-2 slices parmesan rinds (optional) (see note)
    6 oz dried pasta, any shape
    2 cups chopped fresh spinach

Toppings

    Mozzarella Cheese
    Ricotta Cheese
    Parmesan Cheese
    Fresh Basil & Parsley

Instructions


    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.

Notes
Parmesan rinds are the rind 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. You can keep them in the freezer and toss one into sauces and soups to add flavor and richness.

Source Spend With Pennies

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