What’s better than baked lasagna? Lasagna in a bowl! This Slow Cooker Lasagna Soup is packed with tender ground beef, crushed tomatoes, zucchini, spinach and bow tie pasta. Topped with a dollop of ricotta and sprinkle of mozzarella — you’ve got yourself a delicious, cheesy weeknight meal!
This post is sponsored by Sprouts Farmers Market. All opinions are my own. Thanks for supporting brands that make Zen & Spice possible!
Hi friends, and happy Monday! School will be back in session soon! Busy school nights call for quick meals that even the pickiest eaters will enjoy – and bonus points for meals that won’t add extra stress to your evening. If you live in the Dallas / Fort Worth area, I’ll be at Sprouts Keller on Wednesday, August 15, demonstrating three easy and tasty dinner entrees that are A+ options for the busy back-to-school season.
In other words, if you’d like to taste this delicious Slow Cooker Lasagna Soup– I’d love to see you there!
For those of us with kids in school, it’s about to get pretty hectic during the week. When things get hectic, you’re more likely to turn to fast and easy meals ( and more drive throughs!). There’s no reason you can’t make fast and easy meals at home — especially when you utilize your slow cooker! This recipe takes about ten minutes of prep work to brown the ground beef and add everything to the slow cooker. Then, you set it on low for 6 or 8 hours. Do the prep work in the morning and you’ll have dinner ready when you get home from your evening activities!
This slow cooker lasagna soup is made up of my favorite marinara sauce from Sprouts. It’s so delicious and flavorful! My husband loves it too. It makes the perfect base for this soup. You’ve got a healthy addition of veggies with the tomatoes, zucchini and spinach, and a great source of lean protein with the ground beef. You could use ground turkey here as well if you’d prefer. The trick to adding noodles to a slow cooker meal is to add them in the last 30 minutes of cooking. They’ll slowly soften. If you add them at the beginning, they’ll turn to complete mush. This soup is topped with a dollop of ricotta and a sprinkle of parmesan to really give it that lasagna taste!
Other weeknight soup recipes:
Here’s the recipe for Slow Cooker Lasagna Soup:
Slow Cooker Lasagna Soup
What's better than baked lasagna? Lasagna in a bowl! This Slow Cooker Lasagna Soup is packed with tender ground beef, crushed tomatoes, zucchini, spinach and bow tie pasta. Topped with a dollop of ricotta and sprinkle of mozzarella -- you've got yourself a delicious, cheesy weeknight meal!
- 1 lb lean ground beef or turkey
- 1 garlic clove minced
- 1 Tbsp onion powder
- 1/2 tsp red pepper flakes
- 1 24- oz jar marinara sauce
- 1 15- oz can diced tomatoes
- 2 Tbsp tomato paste
- 2 tsp balsamic vinegar
- 1 tsp granulated sugar
- 1 Tbsp dried basil
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp black pepper
- 1 bay leaf
- 4 cups chicken broth
- 1 zucchini diced
- 5 oz frozen spinach thawed and drained
- 8 oz bow tie pasta
- 1 cup ricotta
- shredded mozzarella for topping
Heat a large non-stick skillet over medium heat. Add the beef, garlic, onion powder and red pepper flakes. Cook until meat is browned. Drain fat.
Add to crock pot. Add marinara, tomatoes, tomato paste, balsamic, sugar, basil, salt, oregano, black pepper, bay leaf, chicken broth, and zucchini.
Cook on low for 6 hours. Thirty minutes before serving, add the spinach and pasta. When ready to serve, discard bay leaf. Garnish each bowl with a scoop of ricotta and sprinkle of mozzarella!