Ingredients
For the Soup:
- 1 pound ground beef or Italian sausage for more flavor
- 1 onion diced
- 2-3 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 can 6 ounces tomato paste
- 4 cups chicken or beef broth
- 1-2 cups water adjust based on desired thickness
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups broken lasagna noodles
- 1 bell pepper diced (optional)
- Mushrooms sliced (optional)
For Serving:
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
Brown the Meat:
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In a skillet over medium heat, cook the ground beef with the onion and garlic until the beef is no longer pink. Drain any excess fat.
Combine Ingredients in Slow Cooker:
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Transfer the cooked beef mixture to a slow cooker. Add the crushed tomatoes, diced tomatoes, tomato paste, broth, water, Italian seasoning, salt, pepper, and any optional vegetables like bell pepper and mushrooms. Stir to combine.
Cook:
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Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Add Noodles:
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About 30 minutes before serving, stir in the broken lasagna noodles. Continue cooking until the noodles are tender.
Serve:
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To serve, ladle the soup into bowls. Dollop with ricotta cheese, sprinkle with mozzarella and Parmesan cheese, and garnish with fresh basil or parsley.