Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- In a skillet, cook ground beef or Italian sausage until browned. Add chopped onion and minced garlic; cook until fragrant. Transfer to a slow cooker.
- Pour in crushed tomatoes and broth. Stir in oregano, basil, and red pepper flakes. Cover and cook on low for 4-6 hours.
- About 30 minutes before serving, add broken lasagna noodles. Cover and cook until tender, approximately 30 minutes.
- Mix ricotta cheese with a pinch of salt and pepper. Serve soup in bowls, topping with dollops of ricotta, shredded mozzarella, grated Parmesan, and garnish with fresh herbs.
Notes
- For a vegetarian version, replace the meat with sautéed vegetables like zucchini, mushrooms, or spinach.
- Use short pasta shapes like penne or fusilli if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: All Diets
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg