Description
A comforting twist on classic lasagna, this soup combines savory layers of meat and pasta in a rich broth, perfect for chilly evenings.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Parmesan cheese for serving
- Fresh basil for garnish (optional)
Instructions
- In a skillet, brown the ground beef with the onion and garlic over medium heat. Drain excess fat.
- Transfer the beef mixture to a slow cooker. Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir to mix.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the slow cooker and stir well.
- Once noodles are tender, stir in ricotta and mozzarella cheese until melted.
- Serve hot, garnished with Parmesan cheese and fresh basil.
Notes
Customize the soup for dietary needs; try using ground turkey or plant-based crumbles for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg