Crockpot Lasagna Soup

• 1 1/2 pounds 93/7 lean ground beef

• 1 1/2 cups finely chopped yellow onion

• 6 cloves garlic, finely chopped

• 1 1/2 teaspoons table salt, divided

• 3/4 teaspoon freshly ground black pepper, divided

• 6 cups beef broth

• 1 (24-ounce) jar marinara sauce (such as Rao's)

• 1 (15-ounce) can diced tomatoes, drained

• 1 (6-ounce) can basil, garlic, and oregano tomato paste

• 1/4 teaspoon crushed red pepper, plus more for garnish

• 8 ounces uncooked lasagna noodles, broken into 1 3/4-inch pieces (About 8 to 9 sheets)

• 2 cups fresh baby spinach, chopped

• 1 (15-ounce) container whole milk ricotta cheese

• freshly grated Parmesan cheese, to taste

Step 1

Gather all ingredients.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

Stirring in spinach the last 5 minutes of cooking.

Step 7

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

Step 8

Mangia