Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
Tomatoes and Broth
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) crushed tomatoes
- 4 cups beef broth
- 1 tablespoon Italian seasoning
Pasta
- 12 oz lasagna noodles, broken into bite-sized pieces
Cheeses
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef until fully cooked, then drain off any excess grease to keep the soup from becoming too oily.
- Transfer to Crock Pot: Place the cooked ground beef into a 6-quart crock pot as the base for the soup.
- Add Vegetables and Tomatoes: Add the diced onion and red bell pepper to the crock pot, then pour in the crushed tomatoes and the petite diced tomatoes to build rich tomato flavor.
- Season the Soup: Sprinkle in the minced garlic and Italian seasoning to enhance the savory taste of the broth.
- Add Broth: Pour in 4 cups of beef broth, which will create a hearty soup base and bring all the ingredients together.
- Slow Cook: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, allowing flavors to meld and ingredients to soften.
- Add Lasagna Noodles: Remove the lid and break the lasagna noodles into bite-sized pieces directly over the crock pot so all pieces fall in evenly. Stir the noodles into the soup.
- Cook Noodles: Cover again and cook on high for an additional 30-45 minutes until the noodles are tender and fully cooked.
- Serve and Garnish: Spoon the soup into bowls and top each serving with a tablespoon of ricotta cheese, then sprinkle with mozzarella and parmesan cheese for a creamy, cheesy finish.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
- If you don’t have a crock pot, you can make this soup on the stovetop using a large pot, simmering for about 45 minutes before adding noodles.
- Lasagna noodles cook quickly in the soup; avoid overcooking to prevent them from becoming mushy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 hours 10 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Salt
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 7g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
