Description
A cozy, hearty soup that combines all the classic elements of lasagna in a delicious broth-based format.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 4 cups beef broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups uncooked rotini pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons parsley, chopped
Instructions
- In a skillet over medium heat, cook the ground beef until browned, then drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and sauté until the onion turns translucent.
- Transfer the beef, onion, and garlic mixture to a crock pot.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, and beef broth.
- Add dried basil, dried oregano, salt, and black pepper; stir well to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, add the uncooked rotini pasta and stir well.
- In a small bowl, combine ricotta cheese and parsley, then add a dollop to each serving bowl.
- Ladle the lasagna soup over the ricotta and top with mozzarella and Parmesan cheese.
Notes
Choose lean meat for less grease, and customize spice levels with crushed red pepper flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg