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


Brown the Meat:

  • 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:

  • 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.


  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Add Noodles:

  • About 30 minutes before serving, stir in the broken lasagna noodles. Continue cooking until the noodles are tender.


  • To serve, ladle the soup into bowls. Dollop with ricotta cheese, sprinkle with mozzarella and Parmesan cheese, and garnish with fresh basil or parsley.

By Admin

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