Description
A cozy and comforting soup that combines everything you love about lasagna into a slurpable bowl that cooks itself in your slow cooker.
Ingredients
Protein
- 1 pound ground beef, Italian sausage, or ground turkey (Ground beef should be 85 to 90 percent lean.)
Aromatics
- 1 whole onion, diced
- 3-4 cloves garlic, minced
Tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 can (14-15 oz) diced tomatoes
Broth
- 4-6 cups low sodium chicken or beef broth
Pasta
- 8-10 pieces broken lasagna noodles (Any short pasta can be used in a pinch.)
Spices
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional) (Helps reduce acidity of tomatoes.)
- to taste salt and pepper (Season to taste throughout cooking.)
Extras
- 2 tablespoons tomato paste (For deeper flavor.)
- olive oil (For browning the meat.)
Cheese Toppings
- to taste ricotta (Add a dollop on top of soup.)
- to taste shredded mozzarella (Sprinkle generously.)
- to taste grated Parmesan (For a salty depth.)
Instructions
Preparation
- Heat a skillet with a bit of olive oil, brown your protein with onion and garlic, season lightly, and drain.
- Add browned meat, crushed and diced tomatoes, tomato paste, seasonings, and 4 cups broth to the slow cooker. Stir.
Cooking
- Cook on Low for 6 to 7 hours or High for 3 to 4 hours.
- Stir in broken lasagna noodles for the final 20 to 30 minutes on High until just tender.
Serving
- Adjust salt and pepper. Ladle into bowls and top with ricotta, mozzarella, and Parmesan.
Notes
A Parmesan rind added early enhances flavor, and a splash of balsamic vinegar brightens the dish before serving. Keep broth on hand for reheating.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course, Soup
- Cuisine: Italian