Slow Cooker Lazy Lasagna Soup

Slow Cooker Lazy Lasagna Soup was slightly modified from Cooking Light Magazine’s Lazy Lasagna Soup featured in the November 2018 edition. Cooking Light is one of my favorite sources for healthy recipes–I look forward to the magazine arriving each month!

Serves: 4

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

INGREDIENTS

1 lb. ground beef
2 cups fresh spinach leaves
8 oz. mushrooms, quartered (I used portobello.)
1 small sweet onion, diced
1 small red bell pepper, diced
2 garlic cloves, minced
4 cups low-sodium chicken stock
14.5 oz. can unsalted crushed tomatoes
6 oz. can tomato paste
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
6 oz. whole wheat or brown rice lasagna noodles, broken into pieces
1/4 cup half and half
Parmesan cheese, for topping
fresh basil, chopped, for garnish

INSTRUCTIONS

Cook beef in a large skillet for 8-10 minutes or until cooked throughout, stirring to crumble.
Transfer beef to a sprayed slow cooker. Add mushrooms, onion, red bell pepper, garlic, Italian seasoning, salt, and pepper. Add stock, tomatoes, tomato paste; stir to combine. Cover and cook on low for 6-8 hours.
Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and continue to cook for an additional 30-60 minutes or until noodles are al dente.
Stir in half and half. Add spinach leaves; gently stir until spinach leaves are wilted.
Serve soup with Parmesan cheese and garnish with basil.

NOTES

Dairy-free: Omit half and half and Parmesan cheese. Optional to flavor soup with nutritional yeast.
Gluten-free: Use brown rice noodles.
This recipe was slightly modified from Cooking Light Magazine's Lazy Lasagna Soup featured in the November 2018 edition.

Gina Schade

Gina is a certified health coach and author of The 90/10 Life Cookbook, and The 90/10 Life Meal Planner. She work with individuals like you to help them incorporate healthy habits into their lives one bite at a time!

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