Ingredients
Scale
The key to this dish lies in selecting the right ingredients that balance freshness and convenience. Growing up in southern England, my mum always insisted on fresh herbs and good-quality tomatoes; it’s those little details that make all the difference. For this soup, I recommend using canned crushed tomatoes for depth and ease, but if you have fresh ripe tomatoes in season, feel free to swap them in. Ground beef gives it that classic heartiness, but Italian sausage or turkey work well too if you want to mix things up.
- 1 pound ground beef or Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 8 ounces broken lasagna noodles (uncooked)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Start by browning the ground beef or sausage in a skillet over medium heat. Break it up into small pieces and cook until no longer pink, about 6-8 minutes. I find this step crucial for developing rich flavor, so don’t rush it!
- Add the chopped onion and garlic to the skillet. Sauté until translucent and fragrant, about 3-4 minutes. This little bit of caramelization adds depth to the soup.
- Transfer the cooked meat mixture to your crockpot. Stir in the crushed tomatoes, broth, dried basil, oregano, red pepper flakes, salt, and pepper. Give everything a good stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. This slow simmer allows the flavors to meld beautifully—one of those slow cooker perks I learned to appreciate working those long restaurant shifts.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cover again and cook until the noodles are tender, about 20-30 minutes. Keep an eye on it so the noodles don’t overcook and become mushy.
- Ladle the soup into bowls and dollop each serving with a spoonful of ricotta. Sprinkle with mozzarella and Parmesan cheeses and garnish with fresh herbs if you like. The cheeses melt into creamy pockets that remind me of the layered goodness in traditional lasagna.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
