Ingredients
Scale
- 1 pound ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is tender; drain excess fat.
- Transfer the beef mixture to the crockpot. Add marinara sauce, beef broth, diced tomatoes, basil, oregano, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours.
- About 30 minutes before serving, add broken lasagna noodles to the crockpot. Stir well, cover, and cook until noodles are tender.
- Ladle soup into bowls and top each with a spoonful of ricotta cheese, shredded mozzarella, and grated Parmesan.
- Garnish with fresh basil or parsley if desired and serve hot.
Notes
For a vegetarian version, substitute ground beef with mushrooms or plant-based meat. Adding noodles at the end prevents them from becoming too mushy. Leftovers reheat well and flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 900
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 60