Slow Cooker Lasagna Soup
Servings 6
Calories 533kcal
Equipment
Ingredients
- 2 tablespoons Olive Oil
- 1/2 cup Yellow Onion diced
- 4 cloves Garlic minced
- 1/4 teaspoon Crushed Red Pepper
- 1/2 pound Extra Lean Ground Beef
- 1/2 pound Italian Sausage
- 1/2 cup Red Wine optional
- 28 oz Canned Crushed Tomatoes
- 15 oz Tomato Sauce
- 6 cups Low Sodium Beef Broth or Low Sodium Chicken Broth
- 1/2 teaspoon Italian Seasoning
- 8 oz uncooked pasta Campanelle or Broken Lasagna Noodles
- 2 cups Baby Spinach
- Kosher Salt and Freshly Ground Black Pepper
Lasagna Soup Toppings
- Ricotta Cheese
- Grated Parmesan Cheese
- Shredded Mozzarella
- Fresh Parsley
- Fresh Basil
Instructions
- In a skillet on the stovetop, heat olive oil over medium heat. Add onions and sauté until they start to soften and become translucent then add garlic and crushed red pepper and cook for another minute. Increase heat to medium high and add sausage and ground beef. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook, breaking up as it browns. Once meat is cooked through add wine, if using, and let simmer until reduced by half.
- Transfer meat to slow cooker and add tomatoes, tomato sauce, beef broth, and Italian seasoning. Cook on high for 3-4 hours in slow cooker or until soup is bubbly and hot. Stir in noodles and cook on high for another 30 minutes until noodles are tender. Stir in baby spinach and season soup with additional salt and pepper to taste.
- Serve soup topped with ricotta cheese, mozzarella, freshly grated parmesan, chopped parsley and basil.
Nutrition
Calories: 533kcal | Carbohydrates: 60g | Protein: 30g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 2136mg | Potassium: 2455mg | Fiber: 8g | Sugar: 20g | Vitamin A: 3291IU | Vitamin C: 39mg | Calcium: 97mg | Iron: 7mg