Ingredients
Method
- Heat a large skillet over medium-high heat and cook the ground beef, breaking it up, until browned and no longer pink. Drain off the excess grease.
- Transfer the cooked beef to a 6-quart slow cooker.
- Add the diced onion and red bell pepper to the slow cooker with the beef.
- Stir in the petite diced tomatoes, crushed tomatoes, minced garlic, and Italian seasoning until everything is well combined.
- Pour in the beef broth and stir to blend the soup base.
- Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Remove the lid, break the lasagna noodles into bite-size pieces directly into the slow cooker, and stir them into the soup.
- Cover again and cook on high for 30 to 45 minutes, until the noodles are tender.
- Ladle the soup into bowls and top each serving with dollops of ricotta, a sprinkle of shredded mozzarella, and a generous dusting of Parmesan before serving.
Nutrition
Notes
Swap the ground beef with mild Italian sausage or ground turkey if you prefer.
For gluten-free, choose gluten-free lasagna noodles and add them in the last 15 minutes of cooking.
To make ahead, cook the soup without noodles, cool it, and refrigerate up to 3 days; add freshly cooked noodles when reheating.
This soup freezes well for up to 3 months, but freeze it before adding noodles to keep the texture right.
If the soup thickens overnight, loosen it with a splash of beef broth.
Serve with crusty sourdough and top with fresh basil or parsley.