| Level: | Easy |
| Total: | 6 hr 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- 1/2 teaspoon garlic powder
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth
- One 28-ounce can diced tomatoes
- One 8-ounce can tomato sauce
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 1 bay leaf
- 8 ounces lasagna noodles (about 10 noodles), broken into pieces
- Handful chopped fresh basil
- Shredded mozzarella, for topping
- Sliced provolone, for topping
- Grated Parmesan, for topping
Instructions
- In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.
- In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
- Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
- Preheat the oven to broil.
- Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 677 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 8 g |
| Sugar | 14 g |
| Protein | 37 g |
| Cholesterol | 88 mg |
| Sodium | 1668 mg |
Reviews
Wonderful flavor, East to make. Great comfort food on a cold winter day.
10-18-23 This was a really good soup. I would cut the salt back a bit as the cheese adds quite a bit.
Great. Thanks for having this here… maybe I can even make it! Mike Stice!
Really good. Thank you Katie. I added a few extra spices. I’m along with the dab of pesto. So good will most definitely make this again. You’re the best. ❣️
We loved this, easy to make. Left overs I placed in 2 cup oven safe glass bowels baked and cooked them. I placed the lid on and froze them for future lunch’s for my husband and I to heat up at work.
Delicious & so simple. Everyone loved it. This one’s a keeper. Thanks Katie!
Fantastic and easy to make. My family looks forward to leftovers and we hardly have any. Great on chilly evenings.
I used a half box of mini farfalle pasta instead of breaking lasagna noodles. So cute and yummy! I put them in with about 20 minutes to go.
I’ve made this 4 times and it tastes great & the recipe is so easy to follow. I always add Italian seasoning in addition to other seasonings.
The family loved this!!! I made it for New Year’s. I doubled the noodles and the meat.