Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 6 ounces bulk mild Italian sausage casings removed
- 1 cup onion finely chopped
- 1 tablespoon minced garlic
- 1 pinch crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 32 ounces low-sodium chicken broth
- 24 ounces marinara sauce
- 8 lasagna noodles broken into pieces
- 15 ounces ricotta at room temperature
- 1 cup shredded mozzarella
- ½ cup freshly grated Parmigiano-Reggiano
Instructions
- Heat olive oil in a skillet over high heat. Add ground beef and sausage, cooking until liquid evaporates and meat begins to sizzle, about 7 minutes. Stir in onion, garlic, red pepper flakes, oregano, salt, and pepper; cook for 3-4 minutes until onions are translucent.
- Drain excess fat, then transfer meat mixture to the Crockpot. Pour in chicken broth and marinara sauce, stirring to combine.
- Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- About 30 minutes before serving, stir in broken lasagna noodles. Cook on HIGH until noodles are tender, approximately 25-30 minutes.
- In a small bowl, mix ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
- Ladle soup into bowls and top with a generous scoop of the cheese mixture.
Notes
For extra flavor, consider adding fresh herbs like basil or parsley before serving.
Make sure the noodles are fully submerged in the broth for even cooking.
If the soup gets too thick, add a little more chicken broth to reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Soups
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg