Hearty Lasagna Soup Delight
Serves 6
The Heart of the Soup
1 lb ground beef (85% lean—fat = flavor!)
½ cup yellow onion, finely diced
1 medium bell pepper (any color), finely diced
1 (28 oz) can crushed tomatoes (San Marzano if you have them!)
1 (14.5 oz) can petite diced tomatoes, undrained
1 tbsp minced garlic (3 cloves, your love of bold depth—yes!)
1 tbsp Italian seasoning (or 1 tsp each dried basil, oregano, thyme)
4 cups beef broth (low-sodium preferred)
12 oz lasagna noodles, broken into 2-inch pieces (no-boil or regular—see tip!)
The Golden Topping
½ cup whole-milk ricotta cheese, cold
1 cup shredded mozzarella cheese (freshly shredded—no anti-caking agents!)
1 cup shredded parmesan cheese (real Parmigiano-Reggiano—skip the green can!)
✅ Joye’s Pro Tips
Brown the beef well: Pat dry with paper towels first—browning = flavor foundation.
No-boil noodles? Use them! They dissolve into perfect texture. Regular noodles work too (break smaller).
Cheese secret: Freeze ricotta in tablespoon dollops on parchment—makes topping easy.
Step-by-Step Instructions
1. Brown the Beef (The Quiet Foundation)
→ In a skillet over medium-high heat, cook ground beef 6–8 minutes, breaking into small crumbles, until no pink remains.
→ Drain most fat (leave ~1 tbsp for flavor).
→ Optional: Add onion and bell pepper to the skillet; cook 3–4 minutes until soft (deepens flavor).
2. Simmer with Patience
→ Transfer beef (and veggies, if using) to a 6-quart slow cooker.
→ Add crushed tomatoes, diced tomatoes, garlic, Italian seasoning, beef broth, and salt (if broth is unsalted).
→ Stir gently—no vigorous mixing.
→ Cover; cook on LOW 6–8 hours OR HIGH 3–4 hours.
✅ Don’t peek! Trapped steam builds flavor.
3. Add the Noodles (The Joye Secret!)
→ 30 minutes before serving: Break lasagna noodles into 2-inch pieces; stir into soup.
→ Cover; cook on HIGH 30 minutes until noodles are tender (al dente).
✅ Why late? Prevents mushy noodles. They’ll absorb broth perfectly in the last half-hour.
4. Rest & Top with Love
