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Healthy Crockpot Lasagna Soup

A comforting bowl of soup combining the classic flavors of lasagna with the convenience of a crockpot, perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 pound ground turkey or beef
  • 1 medium onion, chopped Chop small for even cooking.
  • 2 cloves garlic, minced Minced for better flavor infusion.
Liquids and Sauces
  • 2 cups vegetable or chicken broth
  • 1 can crushed tomatoes (28 ounces)
  • 1 can tomato sauce (15 ounces)
Vegetables
  • 2 cups zucchini, chopped Chop evenly for consistent cooking.
  • 2 cups fresh spinach
Seasonings
  • 2 teaspoons Italian seasoning
  • to taste salt and pepper Start with less and adjust as needed.
Pasta and Cheese
  • 1 package lasagna noodles, broken into pieces Break into smaller pieces for better texture in soup.
  • 1 cup shredded mozzarella cheese Add at the end for a melt-in-your-mouth texture.
  • 1/2 cup ricotta cheese (optional) Optional garnish.

Method
 

Preparation
  1. Chop the onion and mince the garlic.
Cooking the Meat
  1. In a large skillet over medium heat, brown the ground turkey or beef until cooked through. Drain excess fat, then add onion and garlic, sautéing until the onion is translucent.
Combining Ingredients
  1. Transfer the meat mixture to the crockpot. Pour in broth, crushed tomatoes, and tomato sauce. Stir to combine.
  2. Add chopped zucchini, spinach, Italian seasoning, salt, and pepper. Stir well.
Adding Noodles
  1. Break lasagna noodles into pieces and add them to the crockpot.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Serving
  1. Just before serving, stir in mozzarella cheese until melted. Optionally, dollop ricotta cheese on top.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge. Can freeze portions for up to 3 months, leaving out cheese.