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Real Dairy Foods Elevate This Easy Slow Cooker Lasagna Soup
Lasagna is always a crowd-pleaser, and real dairy foods add a creaminess and rich flavor.
This dish takes time to prepare and layer ingredients-–which is why we can’t get enough of this lasagna soup made in the slow cooker. The recipe only requires around 15 minutes to prep and combine ingredients, and then the slow cooker takes over. When ready to serve, add the noodles to cook briefly, and later add the spinach. And don’t miss the best part: a dollop of a Parmesan-ricotta mixture that mimics the creamy cheeses you find in traditional lasagna.
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PREP TIME: 15 minutes
COOK TIME: 4 hours 30 minutes
SERVINGS: 8
TOTAL TIME: 4 hours 45 minutes
Ingredients
1 cup part-skim ricotta cheese
3/4 cup shredded Parmesan cheese
½ tsp salt, divided
1 ¼ tsp garlic powder, divided
½ tsp ground black pepper, divided
2 tsp avocado oil
¾ pound lean ground beef
½ pound ground Italian turkey sausage
1 small onion, chopped
3 Tbsp no-salt-added tomato paste
1 (24-oz) jar tomato-basil pasta sauce
½ tsp dried crushed oregano
7 cups low-sodium beef broth
10 lasagna noodles, broken into pieces
3 cups baby spinach, torn or chopped
Notes
Recipe courtesy of Carolyn Williams, PhD, RDN
Yield: Approximately 12 cups soup and 1 cup ricotta mixture.
Suggested serving size: 1 ½ cups soup and 2 Tbsp ricotta mixture
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Instructions
Combine ricotta cheese, Parmesan cheese, and a ¼ teaspoon each of salt, garlic powder, and pepper in a small bowl. Stir well to combine, cover, and refrigerate until serving.
Heat oil in a large skillet over medium heat. Add ground beef, sausage, and onion and cook for 6 minutes, or until the meat is browned, stirring to crumble beef and sausage. Drain any excess fat from the pan. Season beef mixture with ¼ teaspoon salt and pepper and 1 teaspoon garlic powder. *
Spoon the beef mixture into the bottom of a slow cooker. Add tomato paste, tomato sauce, oregano, and broth. Stir gently to combine. Cover and cook on LOW heat for 4 to 6 hours.
Add lasagna noodles to slow cooker. Cover and cook on HIGH for 25 minutes or until noodles are tender. Remove lid and reduce heat to LOW. Gently stir in spinach until just wilted.
Ladle soup into bowls. Top with 1 ½ to 2 tablespoons of ricotta mixture. Gently stir to incorporate the ricotta mixture into the soup.
* Stovetop Directions
In Step 2, sauté the ground beef, sausage, and onion in a large Dutch oven or saucepan as directed. Keep beef mixture in pan after draining and seasoning. In Step 3, add tomato paste, tomato sauce, oregano, and broth to pan and stir to combine. Bring mixture to a low simmer, reducing heat to medium-low if needed, and cook 10 minutes or until liquid is slightly reduced. In Step 4, add lasagna noodles, cover, and cook 20 minutes or until noodles are tender. Reduce heat to low and remove lid. Gently stir in spinach until just wilted.