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 diced tomatoes
- ¾ 14 ounce jar of marinara sauce
- 8–10 lasagna noodle sheets
- ½ c. ricotta cheese
- Fresh basil leaves, for garnish
Directions
- Add the diced white onion to the slow cooker with the garlic and ground beef.
- Sprinkle the seasonings over the beef, then use a wooden spoon or spatula to break up the meat into small pieces.
- Next, pour in the chicken broth, vegetable broth and wine.
- Stir to combine everything.
- Finally, add the diced tomatoes and marinara sauce.
- Cover the slow cooker with the lid and set the slow cooker to cook on low for 8-10 hours.
- After the allotted time, add in the lasagna noodles and cook for 25 minutes until al dente.
- Serve the soup with ricotta cheese and fresh basil.
