Ingredients
- 1 pound ground beef or Italian sausage (or a combination of both)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional for a little heat)
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Feel free to add your favorite vegetables like spinach or zucchini to make it even heartier, or use turkey as a leaner meat option. This recipe is all about embracing what you have on hand and making it your own, much like how my grandmother would adjust her recipes based on what was fresh and available.
Instructions
- In a large skillet, heat a little olive oil over medium heat. Add the ground beef or sausage, onion, and garlic. Cook until the meat is browned and the onions are soft, about 5-7 minutes.
- Transfer the cooked meat mixture to your slow cooker.
- Add the crushed tomatoes, tomato paste, broth, dried basil, oregano, and red pepper flakes. Stir to combine and season with salt and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles and let them cook until tender.
- Just before serving, stir in the ricotta cheese and half of the mozzarella and Parmesan cheeses, allowing them to melt into the soup.
- Ladle into bowls and top with the remaining mozzarella and Parmesan. Garnish with fresh basil or parsley for a pop of color and flavor.
Cooking this soup reminds me of the patience and care my family put into our meals. There’s something truly magical about letting flavors meld together slowly, creating a dish that’s much more than the sum of its parts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International