White Lasagna Soup

ADD 6 CUPS WATER BEFORE COOKING

Stove Top: Add contents of bag to pot. Add water. Simmer for 20-30 min and soften veggies to preference. Crumble meat apart. Cook lasagna noodles separately for desired texture. (Or add directly to pot but it will absorb all your broth!) 

Serve with cracked pepper and parmesan cheese.

Instant Pot: Add contents of bag to Instant Pot. Add water. Set to MANUAL for 25-min and use quick release for pressure when finished cooking. Crumble meat, and stir in cream/cornstarch bag for 5-minutes on SAUTE.

Slow Cooker: 

In a slow cooker, add contents of the large bag.

• Add 6 cups water

• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the ground pork is cooked through.

• Remove meat blob from the slow cooker and crumble apart. Return the meat to the slow cooker.

• Massage baggie of cream and cornstarch. Add to slow cooker.

• Cover and continue cooking on high for an additional 30 minutes.

• Meanwhile, cook the lasagna noodles according to package instructions. Drain and set aside. (You can add these directly to slow cooker during the last 30 minutes but it will absorb your broth and you’ll be left with more of a saucy noodle dish.)

• Stir in the fresh spinach until wilted.

• Just before serving, add the cooked lasagna noodles to the slow cooker and stir gently to incorporate.

• Serve the Slow Cooker White Lasagna Soup hot, topped with shredded Parmesan cheese and fresh parsley for garnish.