Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 24 oz high-quality marinara sauce
  • 6 cups low-sodium beef broth
  • 14.5 oz canned diced tomatoes
  • 2 tbsp tomato paste
  • 9 dry lasagna noodles, broken into 1-inch pieces
  • 1 cup part-skim ricotta cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup grated parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a large skillet over medium high heat and add the 1 lb of lean ground beef and the finely diced yellow onion. Note: Browning the beef and onions together allows the onion to soften in the beef fat, intensifying the flavor base.
  2. Cook the mixture, stirring frequently to break up the meat, until the beef is no longer pink and the onions have turned translucent.
  3. Carefully drain any excess fat from the skillet to ensure the soup remains light and not greasy.
  4. Add the 3 cloves of minced garlic and 2 tbsp of tomato paste to the skillet; cook for exactly 1 minute until the paste turns a deep, rusty red and smells incredibly fragrant.
  5. Transfer this savory meat mixture into your 6 quart slow cooker.
  6. Pour in the 24 oz of marinara sauce, 6 cups of beef broth, and the 14.5 oz of diced tomatoes.
  7. Sprinkle in the 1 tsp of dried oregano, 1 tsp of dried basil, and 0.5 tsp of red pepper flakes, then stir everything to combine.
  8. Secure the lid and set the slow cooker to cook on High for 3.5 hours (or Low for 7 hours).
  9. During the final 30 minutes of the cook time, drop in the 9 broken lasagna noodles, ensuring they are completely submerged in the hot liquid. Note: If the noodles aren't covered, they will stay hard and crunchy.
  10. While the noodles soften, whisk together the 1 cup of ricotta, 0.5 cup of mozzarella, and 0.25 cup of parmesan in a small bowl.
  11. Serve the steaming soup into deep bowls and top each with a generous dollop of the cheese mixture and a sprinkle of fresh parsley. > Chef's Tip: If you prefer a broken look to your soup, use the back of your spoon to gently press on a few of the cooked noodles against the side of the crock pot. This releases a little extra starch, which gives the broth a silkier, more velvety body.