Ingredients
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1 lb ground beef or Italian sausage (or half of each)
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1 small onion, diced
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3 cloves garlic, minced
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1 (24 oz) jar marinara or pasta sauce
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1 (15 oz) can crushed tomatoes
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4 cups low-sodium chicken or beef broth
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1 teaspoon Italian seasoning
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½ teaspoon crushed red pepper flakes (optional)
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8–10 lasagna noodles, broken into pieces
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Salt and pepper, to taste
Optional creamy add-ins (for serving):
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1 cup ricotta cheese or cottage cheese
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1 cup shredded mozzarella
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¼ cup grated Parmesan
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Fresh basil or parsley for garnish
👨🍳 Instructions
1. Brown the meat (optional but recommended):
In a skillet over medium heat, cook ground beef or sausage with diced onion and garlic until browned. Drain excess fat.
2. Add everything to the slow cooker (except noodles & cheese):
Transfer the cooked meat mixture to your crockpot. Stir in marinara, crushed tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper.
3. Cook:
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
4. Add noodles:
In the last 30–40 minutes of cooking, add the broken lasagna noodles. Stir occasionally so they don’t stick together.
5. Make the cheese topping:
In a small bowl, mix ricotta, mozzarella, and Parmesan. Season with a little salt and pepper. (You can skip this step and top each bowl individually if you prefer.)
6. Serve:
Ladle soup into bowls and top each serving with a scoop of the cheese mixture. Garnish with basil or parsley if desired.