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Crockpot Creamy SunDried Tomato Lasagna Soup Dinner Idea

Crockpot Creamy SunDried Tomato Lasagna Soup Dinner Idea made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 lb ground beef or Italian sausage
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 cup sun-dried tomatoes chopped
  • 4 cups chicken or vegetable broth
  • 8 oz cream cheese cubed
  • 1.5 cups uncooked pasta lasagna noodles, broken into pieces
  • 2 cups fresh spinach or kale roughly chopped
  • 1 cup shredded mozzarella cheese for topping
  • 1/2 cup fresh basil chopped (optional)
  • Salt and pepper to taste

Method
 

  1. In a large skillet over medium heat, brown the ground meat.
  2. Add the diced onions and minced garlic to the skillet.
  3. Transfer the browned meat, onions, and garlic to the crockpot.
  4. Stir in the diced tomatoes, sun-dried tomatoes, and broth.
  5. Add the cubed cream cheese, stirring until incorporated.
  6. Add broken lasagna noodles and stir to combine.
  7. Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
  8. About 30 minutes before serving, add the chopped spinach or kale.
  9. Serve hot, topped with shredded mozzarella and fresh basil if desired.