Description
Experience the comforting, layered essence of classic lasagna in a heartwarming, spoonable soup. This recipe deconstructs the traditional bake, slow-simmering ground beef with aromatic garlic, yellow onion, and rich, herb-infused tomato broth. Perfect for busy weeknights, this dish offers all the soul-soothing flavors of Italy with minimal effort, finished with a creamy dollop of ricotta and a sprinkle of parmesan for the ultimate cozy dining experience.
Ingredients
1 pound lean ground beef or ground turkey
1 small yellow onion, finely diced
5 cloves garlic, minced
4 cups chicken broth
1 can (28 oz) crushed tomatoes
1 cup marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
8 ounces lasagna noodles, broken into pieces
1 cup ricotta cheese
1/2 cup grated parmesan cheese
2 cups fresh baby spinach
Salt and black pepper to taste
Instructions
Brown the ground beef and diced onion in a skillet over medium heat until cooked through. Drain excess fat.
Transfer the cooked meat mixture into the slow cooker.
Add the minced garlic, chicken broth, crushed tomatoes, marinara sauce, oregano, basil, and red pepper flakes.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles.
Continue to cook until the noodles are tender.
Stir in the fresh spinach until wilted.
Serve in bowls topped with a dollop of ricotta and a sprinkle of parmesan.
Notes
Store leftovers in an airtight container for up to 3 days. If the noodles absorb too much broth, add a splash of water or extra chicken broth when reheating. Feel free to add diced zucchini for extra nutrition.