Ingredients
Scale
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions
- In a skillet, brown the ground beef or turkey over medium heat until fully cooked. Add the diced onion and minced garlic, cooking until fragrant and softened. Transfer the cooked meat mixture to your Crock-Pot Family-Size Slow Cooker.
- Add crushed tomatoes, broth, oregano, basil, salt, and pepper to the slow cooker. Stir well to combine. Cover and cook on low for 6-8 hours.
- Create the perfect texture by adding the broken lasagna noodles during the last 30 minutes of cooking. Stir occasionally to prevent sticking.
- Just before serving, sprinkle shredded mozzarella on top of the hot soup. Cover the slow cooker for a few minutes until the cheese melts into a gooey, cheesy topping. Garnish with fresh basil or parsley.
Notes
- Replace ground meat with vegetables like zucchini, mushrooms, and spinach for a vegetarian version.
- Assemble ingredients ahead of time and refrigerate overnight for quick preparation.
- Add red pepper flakes or hot sauce to spice up the soup.
- Use gluten-free or alternative noodles like sweet potato noodles for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow cooking
- Cuisine: Italian-inspired
- Diet: Contains meat
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg