Ingredients
Scale
The key to this dish lies in selecting the right ingredients that build layers of flavour without complicating the process. I always reach for good-quality canned tomatoes and fresh herbs when possible, as they really elevate the soup’s taste. When I first tried this recipe, I swapped ground beef for turkey just to lighten it up, and it still delivered that rich, comforting vibe—proving flexibility is part of its charm.
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 small 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 (or substitute with any pasta shape you prefer)
- 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
Instructions
- In a skillet over medium heat, brown the ground beef with the chopped onion and garlic until fully cooked and fragrant. Drain excess fat to keep the soup lighter.
- Transfer the cooked meat mixture to your slow cooker. Add crushed tomatoes, broth, dried basil, oregano, red pepper flakes if using, and season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, letting the flavors meld beautifully.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on high for the noodles to become tender but not mushy. Keep an eye on it to avoid overcooking.
- Once noodles are cooked, ladle the soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of mozzarella and Parmesan, and garnish with fresh basil or parsley.
- Serve immediately and enjoy the comforting layers of flavour with a side of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
