All the best flavors of lasagna made right into a soup! Made so effortlessly right in your crockpot. Simply set and forget! EASY!
5 stars (34 ratings)
Ingredients
1tablespoonolive oil
½poundlean ground beef
½poundItalian sausage, casing removed
3clovesgarlic, minced
1medium sweet onion, diced
215-ounce cans crushed tomatoes
115-ounce can petite diced tomatoes
6cupsbeef stock
1teaspoonItalian seasoning
1teaspoondried basil
Kosher salt and freshly ground black pepper, to taste
1 ½cupsuncooked campanelle pasta
½cupwhole milk ricotta cheese
2tablespoonschopped fresh parsley leaves
Instructions
Heat olive oil in a large skillet over medium high heat. Add ground beef and sausage, and cook until browned, about 5-8 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat.
Stir in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Place ground beef mixture into a 6-qt slow cooker. Stir in crushed tomatoes, diced tomatoes, beef stock, Italian seasoning and basil; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender; season with salt and pepper, to taste.
Serve immediately, topped with dollops of ricotta and garnished with parsley, if desired.