Description
⭐ A cozy, slow-cooked soup with hearty ground beef, tender pasta, and a cheesy topping. All the flavors of lasagna in a warm, comforting bowl!
Ingredients
Units
Scale
For the Soup:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 4 cups beef broth
- 2 cups water
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 8 lasagna noodles, broken into bite-sized pieces
- 1 1/2 cups shredded mozzarella cheese
For the Ricotta Topping:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions
Cook the Meat:
- In a skillet over medium heat, cook ground beef and onion until browned (about 5-6 minutes).
- Add garlic and cook for 30 seconds. Drain excess grease.
2️⃣ Add to the Crockpot:
- Transfer the cooked beef mixture to the slow cooker.
- Add crushed tomatoes, diced tomatoes, beef broth, water, tomato paste, salt, pepper, Italian seasoning, and red pepper flakes.
- Stir well, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
3️⃣ Add the Pasta:
- Stir in the broken lasagna noodles during the last 30 minutes of cooking.
4️⃣ Make the Ricotta Topping:
- In a small bowl, mix ricotta, Parmesan, and parsley.
5️⃣ Serve & Enjoy!
- Ladle the soup into bowls, sprinkle with mozzarella cheese, and add a dollop of the ricotta mixture.
- Serve hot with garlic bread!
Notes
- Substitute ground turkey for a lighter option.
- Use small pasta (like rotini or bowties) instead of lasagna noodles.
- Add a handful of fresh spinach at the end for extra greens!