Beef Lasagna Soup with Ricotta and Garlic Bread
Equipment
- Slow Cooker
- Large Skillet
- Knife
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- Garlic bread, for serving
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is soft, then drain any excess fat.
- Transfer the beef mixture to the slow cooker. Stir in the beef broth, crushed tomatoes, tomato paste, dried basil, and dried oregano. Season with salt and pepper.
- Cover and cook on low for 6 hours.
- Thirty minutes before serving, stir the broken lasagna noodles into the soup. Cover and continue cooking until the noodles are tender.
- Ladle the soup into bowls. Add a spoonful of ricotta to each bowl and serve with garlic bread on the side.
Notes
Break the lasagna noodles into uneven pieces so they cook evenly without clumping. Stir the ricotta in just before eating so it melts slightly into the hot soup. Leftovers keep well in the fridge for two days. Reheat gently on the stove and add a splash of broth if the noodles have absorbed too much liquid.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Knife
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Knife