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Creamy Crockpot Lasagna Soup Recipe with Spinach

Emily Carter
A creamy lasagna soup featuring tender noodles, spinach, and all the cheesy goodness of lasagna—cooked effortlessly in a crockpot.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 can 15 oz tomato sauce
  • 2 cups chicken or vegetable broth
  • 1 can 14 oz diced tomatoes
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 cup uncooked lasagna noodles broken into pieces
  • 2 cups fresh spinach chopped
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Brown the ground beef or turkey in a skillet.
  • Add chopped onion and garlic to the meat and sauté until fragrant.
  • Transfer the meat mixture to the crockpot.
  • Add tomato sauce, broth, diced tomatoes, basil, and oregano.
  • Stir in broken lasagna noodles and chopped spinach.
  • Cook on low for 4-6 hours, stirring occasionally.
  • Just before serving, stir in ricotta and top with mozzarella and Parmesan cheese.
  • Serve hot, topped with extra Parmesan for that extra cheesy goodness.

Notes

Nutritional Information (Per Serving)

Calories: 420
Total Fat: 22g
Saturated Fat: 11g
Carbohydrates: 32g
Fiber: 4g
Protein: 28g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 25%
  • Vitamin C: 10%
  • Calcium: 20%
  • Iron: 15%
  • Vitamin K: 5%

Additional Notes/Tips to Enhance Flavor

  • Toss in some crushed red pepper flakes for a spicy kick.
  • Use a blend of cheeses for more complexity—mozzarella and fontina work wonders.
  • Add a splash of heavy cream for an even creamier texture.
  • Top with fresh basil or parsley for a burst of freshness.