Ingredients
- 1 lb ground meat (beef, turkey, or Italian sausage)
- 2 cans (15 oz each) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 lasagna noodles, broken into pieces
- 4 cups chicken or vegetable broth
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 1 tablespoon Italian seasoning
Instructions
- Begin by browning your chosen ground meat in a skillet over medium heat until fully cooked. Drain any excess fat.
- In the crock pot, combine the cooked meat, crushed tomatoes, tomato sauce, onions, garlic, and broth. Stir in your herbs and Italian seasonings.
- Break the lasagna noodles into bite-sized pieces and add them to the mixture. Give it a gentle stir to distribute them evenly.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- During the last 30 minutes of cooking, dollop ricotta cheese into the soup, allowing it to melt into the warm broth.
- Right before serving, sprinkle shredded mozzarella and Parmesan cheese over the top, then cover until melted.
- Dish out the soup into bowls and garnish with fresh basil.
Notes
Feel free to adjust the broth amount and add more vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Paleo