Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 8 lasagna noodles, broken into pieces
- Salt and pepper, to taste
Instructions
- In a large skillet, cook the ground beef over medium heat until browned, about 6-8 minutes. Drain excess fat.
- Transfer the beef to a slow cooker and add the chopped onion, garlic, crushed tomatoes, beef broth, basil, oregano, and red pepper flakes (if using). Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the soup.
- Just before serving, stir in the ricotta and mozzarella cheese. Season with salt and pepper to taste.
Notes
- Adjust the seasoning based on your preference.
- If you prefer a spicier soup, increase the red pepper flakes.
- This soup thickens as it cools, so add additional broth if reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 1250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
