Appetizers / Soups / Salads

Pesto Lasagne Soup takes several minutes to prepare.

Pesto Lasagne Soup takes several minutes to cook.

Pesto Lasagne Soup makes 12 servings.

The ingredients for Pesto Lasagne Soup are:

3 c cubed Butternut Squash
2 cans Chicken Stock
1 red bell pepper, diced
2 T. Chopped Garlic
1 medium yellow Onion, chopped
4 c. chopped Kale
2T. jarred Pesto, plus more for garnish
1 pound lean ground beef, crumbled, cooked & draines
1 c. Ricotta Cheese, whole milk
1/2 c. Gates Parmesan cheese
1 Zucchini, diced
3 c. Ragu Traditional Spaghetti Sauce (tomato sauce)

Here is how you make Pesto Lasagne Soup:

1. Prep call veggies & layer into crockpot in this order: onion, butternut squash, kale, meat, garlic, peppers, zucchini, pesto, tomato sauce, and parm. Pour chicken brother over all (and if you've emptied a jar of tomato sauce, shaking the broth in the container is a great way to get the last bits.) 2. Cook on low overnight (8hrs.) Or on high for 5 hrs. Check with fork that veggies are tender, and stir well. 3. To serve, place a dollop of ricotta in bowl or mug. Ladel hot soup on top & a bit of pesto.Serving Size: 12 1-cup servingsNumber of Servings: 12.0Recipe submitted by SparkPeople user JANELOVESJESUS.

The nutritional information for Pesto Lasagne Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 276.5

• Total Fat: 15.9 g
• Cholesterol: 48.8 mg
• Sodium: 653.7 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 4.2 g
• Protein: 16.6 g