Creamy Alfredo Lasagna Soup
A comforting, slow-cooker mashup of lasagna and Alfredo—creamy Alfredo sauce meets tomatoes, browned beef, and broken lasagna noodles for an easy, family-friendly soup. Spinach is stirred in near the end for a fresh finish.
Equipment
- large skillet
- Slow cooker (crockpot)
Ingredients
- 22 oz jar alfredo sauce
- 4 cups chicken broth
- 1 15 ounce can crushed tomatoes
- 1 onion diced
- 1 to 1 1/2 pounds ground beef browned
- 3/4 pound lasagna noodles broken into pieces, uncooked
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 10 oz bag spinach use about half the bag (add near end of cooking)
Instructions
- Heat a large skillet over medium heat.
- Add the ground beef and cook, breaking it apart with a spatula, until no pink remains; drain off excess fat.
- Into the slow cooker add the alfredo sauce, chicken broth, crushed tomatoes, diced onion, garlic powder, Italian seasoning, salt, and black pepper.
- Whisk or stir the liquids and seasonings in the cooker until evenly combined.
- Transfer the browned beef into the slow cooker and mix to incorporate.
- Add the broken, uncooked lasagna noodles and stir so they’re submerged in the liquid.
- Cover and cook on high for 2–3 hours or on low for about 4 hours, until the noodles are tender and the flavors meld.
- About 30 minutes before you plan to serve, stir in the spinach and continue cooking until wilted, roughly 20–30 minutes.
- Give the soup a final stir, taste and adjust seasoning if needed, then ladle into bowls and serve warm.