Description
A hearty, one-pot reimagining of lasagna in soup form. Rich tomato broth, tender ground beef, and pasta are blended with herbs and cheese for a comforting, family-friendly meal. Perfect for cozy nights or busy weeknights.
Ingredients
1 lb ground beef
1/2 lb elbow macaroni pasta
1 jar marinara sauce (24 oz)
2 cups beef or vegetable broth
1 onion, diced
3 garlic cloves, minced
1 zucchini, diced
1 cup spinach, chopped
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded mozzarella
1/2 cup ricotta
1/4 cup grated Parmesan
2 tbsp olive oil
Instructions
Heat olive oil in a skillet; sauté onion and garlic until fragrant.
Brown ground beef, drain fat, and stir in marinara.
Transfer beef mixture and all remaining ingredients (except mozzarella, ricotta, and Parmesan) to a slow cooker.
Simmer on low for 6-8 hours.
Before serving, stir in shredded mozzarella, ricotta, and Parmesan until cheeses melt.
Adjust seasoning to taste.
Notes
Add zucchini and spinach during the last 2 hours of cooking to preserve texture.
Freeze leftovers in airtight containers for up to 3 months.
For a lighter version, use 90% lean ground beef and reduced-fat cheese.