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Italian Pasta Soup


1 pound ground beef

4 cups beef broth

12 ounces lasagna noodles

1/2 diced onion

1 diced bell pepper

1 can (28 ounces) crushed tomatoes

1 can (14.5 ounces) petite diced tomatoes

1 tablespoon Italian seasoning

1 teaspoon minced garlic

1/2 cup ricotta cheese

1 cup shredded parmesan cheese

1 cup shredded mozzarella cheese


Brown the ground beef in a skillet; drain excess fat.

Transfer beef to the slow cooker.

Add onion, bell pepper, tomatoes, garlic, and Italian seasoning. Mix well.

Pour in beef broth and stir.

Cook on low for 6-8 hours or high for 3-4 hours.

Add broken lasagna noodles, cook on high for another 30 minutes.

Serve with dollops of ricotta, mozzarella, and parmesan cheese.


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