Ingredients
Scale
- 1 pound ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 8 ounces uncooked lasagna noodles broken into pieces
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and minced garlic, and sauté until softened.
- Transfer the mixture to a crock pot and stir in crushed tomatoes, beef broth, broken lasagna noodles, basil, and oregano.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, stir in ricotta cheese and top with mozzarella and Parmesan cheese.
- Cover until the cheese is melted, then serve hot.
Notes
- This soup can be made ahead of time and reheated.
- For a vegetarian version, replace ground beef with lentils and use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Crock Pot, Lasagna Soup, Cozy, Recipe