Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef or vegetable broth
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz short pasta (penne or macaroni)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a skillet, cook the ground beef or Italian sausage until browned. Drain excess fat. Transfer cooked meat to your crockpot.
- Add chopped onions, minced garlic, crushed tomatoes, broth, dried oregano, dried basil, salt, and pepper to the slow cooker. Stir well.
- Set your crockpot to low for 6-8 hours or high for 3-4 hours. Let the flavors meld during cooking.
- About 20 minutes before serving, add the pasta directly into the crockpot. Cover and cook until al dente, stirring occasionally.
- Stir in ricotta cheese for creaminess. Top with shredded mozzarella and let it melt. Garnish with fresh basil or parsley before serving.
Notes
- For a vegetarian version, substitute the meat with sautéed vegetables like zucchini, peppers, and mushrooms.
- You can prepare the soup ahead and refrigerate for up to 3 days or freeze in portions for longer storage.
- Feel free to add sautéed mushrooms or spinach during the last hour for extra flavor and nutrition.
- Use gluten-free pasta or zucchini noodles for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low, 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Dairy, Ground Meat
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg