Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef or chicken broth
- 1 teaspoon Italian seasoning
- 8 ounces lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain excess fat if needed.
- In the same skillet, sauté diced onions and minced garlic until fragrant and translucent.
- Add the cooked meat, sautéed onions and garlic, crushed tomatoes, broth, Italian seasoning, salt, and pepper into your slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir the broken lasagna noodles into the soup. Cover and cook until noodles are tender.
- Sprinkle shredded mozzarella and grated Parmesan on top. Cover for a few minutes until cheesy and melted. Serve hot garnished with fresh basil or parsley.
Notes
- Use any type of pasta shape like penne or rigatoni; adjust cooking time accordingly.
- For a vegetarian version, substitute meat with lentils or vegetables.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently on stove or microwave, adding extra broth if needed.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 75mg