Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium 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
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, cook the ground beef or Italian sausage until browned. Add chopped onions and minced garlic, cooking until fragrant and translucent.
- Transfer the cooked meat and aromatics to your crockpot. Add crushed tomatoes, broth, oregano, basil, red pepper flakes, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until noodles are tender.
- Just before serving, dollop ricotta cheese on top and sprinkle with shredded mozzarella. Garnish with fresh basil or parsley. Serve hot.
Notes
- Use nonstick cookware for quick browning of the meat.
- Adjust spice level with red pepper flakes according to taste.
- For a healthier option, substitute ground turkey or plant-based protein.
- Store leftovers in airtight containers for up to 3 days in the fridge.
- For a thicker soup, stir in tomato paste or add a splash of cream before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low, 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Flexible, can be adapted to gluten-free, vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 grams
- Sodium: 900 mg
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 20 grams
- Cholesterol: 70 mg