Ingredients
Scale
- 1 lb lean ground beef or Italian sausage
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 cups water
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz lasagna noodles, broken into quarters
- 2 cups fresh spinach or kale (optional)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- In a skillet over medium heat, brown the ground beef or Italian sausage until fully cooked. Drain excess fat and transfer meat to the crockpot.
- Sauté the diced onion and minced garlic in the skillet for 2-3 minutes until translucent, then add to the crockpot.
- Pour in the crushed tomatoes, beef broth, and water. Stir in the dried basil, oregano, salt, and black pepper.
- Add the broken lasagna noodles to the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the fresh spinach or kale until wilted. Mix in the ricotta cheese and heat through.
- Ladle the soup into bowls and garnish with mozzarella and Parmesan cheeses just before serving.
Notes
For a lighter soup, substitute whole wheat pasta or use zucchini noodles. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg