Description
A comforting blend of traditional lasagna flavors in a hearty soup, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups vegetable or chicken broth
- 2 cups uncooked pasta (like lasagna noodles, broken into pieces)
- 2 teaspoons dried Italian herbs (oregano, basil, etc.)
- Salt and pepper to taste
- 8 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- In a skillet over medium heat, cook the ground beef or Italian sausage until browned, breaking it up with a spatula. Drain the excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant.
- Transfer the meat mixture to your slow cooker. Add the crushed tomatoes, broth, uncooked pasta, dried herbs, salt, and pepper. Stir to combine.
- Cover the slow cooker and cook on low for 4 to 6 hours.
- Once cooked, stir in the ricotta cheese and half of the mozzarella until melted and bubbly.
- Ladle the soup into bowls and top with the remaining mozzarella, a sprinkle of Parmesan cheese, and fresh basil.
Notes
For a vegetarian option, substitute the meat with lentils or ground turkey for a leaner choice. Experiment with different types of pasta and herbs for variety.
- Prep Time: 10 minutes
- Cook Time: 240-360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg