Lasagna Soup

Prep time 10 minutes  |  Cook Time 10 hours  |  Yield Amount 6 servings

INGREDIENTS 

• ½ white onion, diced 
• 3 garlic cloves, minced 
• 1 lb. lean ground beef 
• 2 tsp. oregano 
• 2 tsp. parsley, chopped 
• 1 tsp. black pepper 
• ½ tsp. salt 
• 2 c. chicken broth 
• 1 c. vegetable broth 
• ¼ c. red wine 
• 1 eight-ounce can of diced tomatoes 
• ¾ 14 ounce jar of marinara sauce 
• 8–10 lasagna noodle sheets 
• ½c. ricotta cheese 
• Fresh basil leaves, for garnish 

 INSTRUCTIONS

1. Add the diced white onion to the slow cooker with the garlic and ground beef.
2. Sprinkle the seasonings over the beef, then use a wooden spoon or spatula to break up the meat into small pieces.
3. Next, pour in the chicken broth, vegetable broth and wine.
4. Stir to combine everything. 
5. Finally, add the diced tomatoes and marinara sauce. 
6. Cover the slow cooker with the lid and set the slow cooker to cook on low for 8-10 hours. 
7. After the allotted time, add in the lasagna noodles and cook for 25 minutes until al dente. 
8. Serve the soup with ricotta cheese and fresh basil.