Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it up with a spoon. Drain off the excess grease.
- Transfer the cooked beef to a 6-quart slow cooker.
- Add the diced onion and diced red bell pepper to the slow cooker.
- Stir in the petite diced tomatoes with their juices, the crushed tomatoes, minced garlic, and Italian seasoning until fully combined.
- Pour in the beef broth and stir to blend everything together.
- Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- When the soup is fully simmered, break the lasagna noodles into bite-size pieces directly into the slow cooker and stir them in.
- Replace the lid and cook on high for 30 to 45 minutes, until the noodles are tender.
- Ladle the soup into bowls and top each serving with ricotta, mozzarella, and Parmesan before serving.
Nutrition
Notes
Swap ground beef for Italian sausage or ground turkey if you like.
Use no-boil lasagna noodles for a quicker finish, but check the package timing.
Leftovers stay fresh for up to 5 days in an airtight container in the refrigerator.
The noodles absorb broth as they sit, so add a little extra beef broth when reheating.
For meal prep, keep the cooked noodles separate and stir them in while reheating so they don't get mushy.
Taste before serving and adjust salt and pepper, especially with low sodium broth.
Serve with crusty California sourdough and fresh basil on top.
