Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 8 oz lasagna noodles, broken into pieces
- Salt and pepper to taste
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Brown the ground beef or Italian sausage in a skillet over medium heat until fully cooked. Drain excess fat and set aside.
- Sauté diced onion and minced garlic in the same skillet until translucent and fragrant.
- Transfer cooked meat, sautéed aromatics, crushed tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt, and pepper into the slow cooker. Stir well to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours to allow flavors to meld.
- About 30 minutes before serving, stir in broken lasagna noodles. Cover and cook until noodles are tender.
- Top with shredded mozzarella and Parmesan cheeses. Cover and cook for an additional 10 minutes until cheese is melted and bubbly.
Notes
- Use fresh herbs like basil or parsley for a vibrant garnish.
- Adjust the spice level with red pepper flakes as desired.
- This soup can be stored in airtight containers in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: None
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg