Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz lasagna noodles, broken into pieces
- Salt and pepper to taste
- Fresh basil and grated Parmesan cheese for garnish
Instructions
- In a skillet over medium heat, cook the ground beef or Italian sausage until browned. Drain excess fat and transfer to the slow cooker.
- Add the diced onion and minced garlic to the meat in the slow cooker. Pour in crushed tomatoes and stir to combine.
- Stir in beef or vegetable broth, dried basil, oregano, red pepper flakes (if using), salt, and pepper. Cover and cook on low for 6-8 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles and cook until tender. Adjust seasoning if needed.
- Ladle the hot soup into bowls, garnish with fresh basil and grated Parmesan cheese, and serve hot for a comforting meal.
Notes
- Use high-quality crushed tomatoes for richer flavor.
- If the soup gets too thick, add a splash more broth.
- For a vegetarian version, substitute the meat with sautéed vegetables or plant-based proteins.
- Break the lasagna noodles into smaller pieces for easier eating.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg