Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups beef broth
- 8 oz lasagna noodles, broken into pieces
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.
- Sauté the chopped onion and minced garlic in the same skillet for about three minutes until fragrant.
- In your crock pot, combine the cooked beef, sautéed onions, garlic, crushed tomatoes (with juices), beef broth, and Italian seasoning.
- Stir in the broken lasagna noodles until well-distributed.
- Cover and cook on low for about 240 minutes or high for 120 minutes until noodles are tender.
- Just before serving, mix in the ricotta cheese and top each bowl with shredded mozzarella cheese.
Notes
You can customize the soup by adding vegetables like bell peppers or spinach and use different cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg