Ingredients
Scale
- 2 teaspoons olive oil (optional)
- 1 pound lean ground beef or ground Italian sausage
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 15 oz can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
- ½ cup freshly grated parmesan
- 1 cup grated mozzarella
- ½ cup ricotta
Instructions
- Brown the ground beef or Italian sausage in a skillet until fully cooked. Drain excess fat.
- Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
- Transfer the cooked meat mixture to a slow cooker.
- Add chicken broth, marinara sauce, diced tomatoes, dried basil, parsley, onion powder, oregano, rosemary, and red pepper flakes (if using) to the slow cooker. Stir well.
- Cook on low for 6 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the slow cooker.
- Stir in balsamic vinegar and season with salt and pepper to taste.
- Serve hot, topped with grated parmesan, mozzarella, and a dollop of ricotta.
Notes
This soup is a great way to enjoy lasagna flavors without the layering. You can adjust the spice level with red pepper flakes. Serve with additional grated cheese and parsley for garnish.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 424
- Sugar: 10
- Sodium: 800
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 60