Description
A rich, hearty blend of Italian sausage, savory tomatoes, and tender pasta, topped with creamy ricotta and melted mozzarella.
Ingredients
Scale
- 1 lb ground Italian sausage
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Brown the ground sausage in a skillet over medium heat until cooked through; drain excess grease.
- Transfer the browned sausage to the slow cooker and add crushed tomatoes, beef broth, minced garlic, and oregano.
- Cover and cook on LOW for 6 to 8 hours (or HIGH for 3 to 4 hours).
- Stir in the broken lasagna noodles and cook for an additional 20-30 minutes until tender.
- Ladle the soup into bowls and top each serving with a dollop of ricotta cheese.
- Sprinkle mozzarella over the ricotta and allow it to melt naturally from the soup's heat.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American