Description
A warm and comforting soup combining all the flavors of traditional lasagna without the fuss of layering.
Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 cups lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a slow cooker, brown the ground beef or sausage along with the chopped onion and minced garlic until cooked through.
- Drain excess fat if necessary. Then, add the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Stir to combine.
- Add the broken lasagna noodles to the mixture. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the noodles are tender.
- In the last 30 minutes of cooking, stir in the ricotta cheese and half of the mozzarella cheese. Serve hot, garnished with the remaining mozzarella, Parmesan cheese, and fresh basil.
Notes
This soup pairs wonderfully with crusty garlic bread or a fresh green salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg