Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 6 ounces bulk mild Italian sausage, casings removed
- 1 cup onion, finely chopped
- 1 tablespoon minced garlic
- 1 pinch crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 32 ounces low-sodium chicken broth
- 24 ounces marinara sauce
- 8 lasagna noodles, broken into pieces
- 15 ounces ricotta, at room temperature
- 1 cup shredded mozzarella, approx. 4 ounces, at room temperature
- ½ cup freshly grated Parmigiano-Reggiano
Instructions
- Heat olive oil in a skillet over high heat. Add ground beef and sausage, cooking until liquid evaporates and meat begins to sizzle, about 7 minutes. Stir in onion, garlic, red pepper flakes, oregano, salt, and pepper, cooking for 3–4 minutes until onions are translucent.
- Drain excess fat and transfer the meat mixture to the Crockpot. Pour chicken broth and marinara sauce over it and stir to combine.
- Cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- About 30 minutes before serving, add broken lasagna noodles to the pot. Cook on HIGH until noodles are tender, approximately 25–30 minutes.
- In a small bowl, mix together ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
- Ladle soup into bowls and top with a generous scoop of the cheese mixture.
Notes
For extra depth of flavor, try adding more spices to your taste.
If you want a vegetarian option, replace ground beef and sausage with mushrooms and additional vegetables.
Serve with garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 493
- Sugar: 4g
- Sodium: 1050mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg