Slow Cooker Lasagna Soup

Ingredients

• 1 pound ground beef (or Italian sausage)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef broth (or vegetable broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 8 ounces uncooked lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, plus more for topping
• ½ cup grated Parmesan cheese
• 1 egg (optional)
• Fresh parsley or basil for garnish

Instructions

1. In a large skillet over medium heat, brown the ground beef until cooked through, about 5-7 minutes. Drain excess fat if necessary.
2. Transfer the cooked meat to the slow cooker. Add diced onion, minced garlic, crushed tomatoes, tomato sauce, and beef broth. Stir in the oregano, basil, salt, and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, add the broken lasagna noodles to the soup. Stir to combine, and cover again.
5. In a separate bowl, mix together the ricotta cheese, shredded mozzarella, Parmesan cheese, and egg (if using).
6. Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture. Sprinkle extra mozzarella and fresh herbs on top.