Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Begin by chopping the onion and garlic, and dicing the meat if necessary. Gather all your ingredients and ensure your slow cooker is ready to go.
- In a skillet, brown the ground meat until fully cooked. Sauté the onion and garlic until fragrant. Transfer the cooked meat and aromatics into your slow cooker.
- Add crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper to the slow cooker. Stir well to combine.
- Set your slow cooker to low and let the soup simmer for 6-8 hours. About 30 minutes before serving, add the broken lasagna noodles and cook until tender.
- When the noodles are cooked, stir in ricotta and mozzarella cheeses. Let it sit for a few minutes until the cheese melts and the soup becomes creamy and cheesy. Garnish with fresh basil or parsley.
Notes
- Feel free to substitute ground turkey or chicken for a leaner option.
- Pour in extra broth for a thinner soup, or reduce for a chunkier consistency.
- Add extra vegetables like spinach or zucchini for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-inspired
- Diet: Please customize for vegetarian options
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 310 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg