Crockpot Lasagna Soup

Ingredients

• 1.5 pounds 93/7 lean ground beef
• 1.5 cups yellow onion
• 6 cloves garlic
• 1.5 teaspoons salt , divided
• 0.75 teaspoons black pepper , divided
• 6 cups beef broth
• jars marinara sauce , 24-ounce
• 1 15-ounce) can diced tomatoes , drained
• 1 can basil , 6-ounce
• 0.25 teaspoons crushed red pepper , plus more for garnish
• 8 ounces lasagna noodles , About 8 to 9 sheets
• 2 cups baby spinach , chopped
• 1 container whole milk ricotta cheese , 15-ounce
• freshly grated Parmesan cheese , to taste

Instructions

1. 1

   Gather all ingredients.

2. 2

   Combine ground beef, onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large nonstick skillet over medium-high. Cook, stirring occasionally, until beef is no longer pink and onions are softened, about 8 minutes. Transfer to a 6-quart slow cooker.

3. 3

   Stir in broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper until combined.

4. 4

   Cover and cook on LOW until soup is just slightly thickened, 3 1/2 to 4 hours, or on HIGH for 2 hours.

5. 5

   Stir lasagna noodles into crockpot until sheets are submerged in liquid. Cover and cook on HIGH until pasta is al dente, about 30 minutes.

6. 6

   Stirring in spinach the last 5 minutes of cooking.

7. 7

   Serve with a dollop of ricotta and Parmesan cheese. Garnish with crushed red pepper.