Description
Enjoy all the comforting flavors of classic lasagna in an easy-to-make, gluten-free soup. This crock pot recipe delivers rich, savory taste with minimal effort.
Ingredients
Scale
- 1 lb lean ground beef or ground turkey
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 large yellow onion, minced
- 4 cloves garlic, minced
- 2 tbsp Italian seasoning
- 6 cups beef broth (low sodium recommended)
- 8 oz gluten-free lasagna noodles, broken into 1–2 inch pieces
- 1 (15 oz) container ricotta cheese (whole milk preferred)
- 1 cup fresh Parmesan cheese, grated, plus more for garnish
- 2 cups fresh spinach, optional
- Salt and freshly ground black pepper to taste
- Fresh basil and parsley, chopped, for garnish
Instructions
- Brown the Meat: In a large skillet, brown ground beef or turkey over medium-high heat. Drain excess fat. Transfer to a 6-quart or larger slow cooker.
- Combine Ingredients: Add crushed tomatoes, tomato paste, minced onion, minced garlic, Italian seasoning, and beef broth to the slow cooker with the browned meat. Stir well to combine all ingredients.
- Slow Cook: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until flavors are well combined and meat is tender.
- Add Noodles and Ricotta: During the last 30-60 minutes of cooking, stir in the broken gluten-free lasagna noodles and dollop the ricotta cheese throughout the soup. Add spinach, if using.
- Finish Cooking: Continue cooking until noodles are al dente and ricotta is warmed through and slightly melted into the broth. Season with salt and pepper to taste.
- Serve: Ladle hot soup into bowls. Garnish each serving with extra grated Parmesan cheese, fresh basil, and parsley. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 3-8 hours