Description
Enjoy all the comforting, hearty flavors of traditional lasagna without the time-consuming layering process. This easy one-pot meal combines lean ground beef, aromatic vegetables, rich crushed tomatoes, and tender pasta in a slow-cooked broth. Finished with creamy ricotta and gooey mozzarella, this soup is a perfect stress-free dinner that delivers deep, Italian-inspired flavor with minimal cleanup. Ideal for busy families looking for a restaurant-quality meal right from their slow cooker.
Ingredients
1 lb lean ground beef
1 cup yellow onion, finely diced
3 garlic cloves, minced finely
4 cups beef broth (low-sodium)
28 oz crushed tomatoes
2 tbsp tomato paste
8 oz mafalda or lasagna noodles, broken into small pieces
1 tbsp Italian seasoning
1 cup ricotta cheese
2 cups mozzarella cheese, shredded
Instructions
Brown the ground beef in a skillet over medium-high heat until fully cooked.
Drain the excess fat from the skillet thoroughly.
Combine the cooked beef, diced onions, garlic, crushed tomatoes, tomato paste, beef broth, and Italian seasonings in the slow cooker.
Stir the mixture well to ensure all ingredients integrate evenly.
Cover the slow cooker and set it to cook on low for 4 hours.
Add the broken pasta pieces to the pot during the final 30 minutes of cooking.
Stir the soup occasionally to prevent the noodles from clumping together.
Serve hot with a dollop of ricotta and a sprinkle of shredded mozzarella on top.
Notes
You can substitute ground beef with ground turkey if preferred. Ensure you use low-sodium broth to keep the salt levels in check. To keep the soup fresh, store the noodles separately if you plan on having leftovers, as they tend to absorb the broth over time.
- Prep Time: 15
- Cook Time: 240
- Category: Meals
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg