CrockPot Lasagna Soup Recipe

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!


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

Mozzarella Cheese
Ricotta Cheese
Parmesan Cheese
Fresh Basil & Parsley

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.


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