Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 24 oz jarred marinara sauce
  • 4 cups low sodium beef broth
  • 14.5 oz can diced tomatoes, undrained
  • 8 oz lasagna noodles, broken into 1-inch pieces
  • 1/2 cup heavy cream
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Fresh parsley for garnish

Instructions:

  1. Brown the ground beef in a skillet over medium-high heat until no longer pink. Add the diced onion and minced garlic, sautéing until onions are translucent. Drain excess grease.
  2. Transfer the beef mixture to the slow cooker. Stir in the jarred marinara, beef broth, diced tomatoes, oregano, salt, and pepper.
  3. Cover and cook on Low for 7–8 hours or High for 4 hours.
  4. During the last 30 minutes of cooking, stir in the broken lasagna noodles.
  5. Once the noodles are tender, stir in the heavy cream and Parmesan cheese, then turn off the heat.
  6. Ladle the soup into bowls and top with a dollop of ricotta cheese and a sprinkle of mozzarella while hot.