Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 8 oz lasagna noodles, broken
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a skillet, brown the ground beef over medium heat until cooked through. Drain excess fat.
- Transfer beef to the crockpot. Add chopped onions, garlic, diced tomatoes, beef broth, Italian seasoning, and red pepper flakes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in broken lasagna noodles. Cover and cook for an additional 20 minutes until noodles are tender.
- Ladle soup into bowls, top with mozzarella and Parmesan cheese, and garnish with fresh basil before serving.
Notes
- Use whole wheat or gluten-free noodles for dietary preferences.
- You can add spinach or kale for extra greens.
- Adjust seasoning and cheese to taste for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: Italian-American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg