Gluten Free Crock Pot Lasagna Soup
You have to try this delicious gluten free crock pot lasagna soup recipe! This soup tastes just like lasagna without all the work.
Servings: 6
Cost: $19.69, $3.28 per Serving
Ingredients
- 1 lb. ground beef
- ½ onion diced
- 1 red bell pepper diced
- 1 can petite diced tomatoes 14.5 oz can
- 1 can crushed tomatoes 28 oz can
- 1 teaspoon minced garlic
- 1 tablespoon Italian Seasoning
- 6 cups beef broth
- 12 oz Gluten Free Rotini pasta
- ½ cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup parmesan cheese shredded
Instructions
- Brown 1 lb ground beef in a large saucepan and drain off any excess grease.
- Place the cooked ground beef, ½ diced onion, 1 diced red bell pepper, 1 can (14.5 oz) petite diced tomatoes, 1 can (28 oz) crushed tomatoes, 1 teaspoon minced garlic, 1 tablespoon Italian seasoning, and 6 cups beef broth in a 6-quart crock pot.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Stir in 12 oz gluten free rotini pasta. Cover and switch the crock pot to high. Cook for 20–40 minutes until the pasta is tender.
- Spoon into bowls. Top each serving with about 1 tablespoon ricotta cheese, plus a handful of shredded mozzarella and shredded parmesan cheese.
- Enjoy!
Notes
Each crock pot cooks differently so adjust the cooking time based on how your crock pot cooks.
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories: 617kcal | Carbohydrates: 55g | Protein: 36g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1552mg | Potassium: 840mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1268IU | Vitamin C: 38mg | Calcium: 425mg | Iron: 5mg
