Description
Thick tomato broth simmers with browned beef and garlic, coaxing out rich aromas. Broken lasagna noodles soften until tender, then finish with dollops of ricotta, melted mozzarella and a shower of Parmesan.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 2 14-ounce cans crushed tomatoes
- 4 cups beef broth
- 8 ounces lasagna noodles broken into pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
Instructions
- Heat olive oil in a skillet over medium heat and cook ground beef until browned about 5 minutes then drain excess fat.
- Stir in diced onion and minced garlic and cook until onion is translucent about 3 minutes.
- Transfer beef mixture to slow cooker then add tomato paste dried oregano dried basil red pepper flakes crushed tomatoes beef broth salt and pepper and stir to combine.
- Add broken lasagna noodles to the slow cooker stirring to ensure they are submerged in liquid.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until noodles are tender.
- Ladle soup into bowls and top each with a spoonful of ricotta cheese shredded mozzarella and grated Parmesan.
- Garnish with chopped fresh basil before serving.
Notes
- For extra heat increase the red pepper flakes to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled soup in portioned containers for up to 2 months and thaw overnight in the refrigerator.
- Ground turkey or Italian sausage can be substituted for ground beef for a different flavor.