Slow Cooker Lasagna Soup with Ricotta
Equipment
- Slow Cooker
- Large Skillet
- Knife
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese
Instructions
- Brown the ground beef in a skillet over medium heat. Add the diced onion and minced garlic and cook until the onion softens.
- Transfer the beef mixture to the slow cooker. Stir in the crushed tomatoes, beef broth, Italian seasoning, salt, and black pepper.
- Cover and cook on low for 6 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir gently, cover, and continue cooking until the noodles are tender.
- Ladle the soup into bowls and top each serving with a generous spoonful of ricotta cheese.
Notes
Break the lasagna noodles into small pieces so they cook evenly without clumping. Stir the ricotta into each bowl right before eating so it stays creamy instead of melting into the broth during the long cook time. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Knife
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Knife