Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 8 oz short pasta (elbow macaroni or small shells)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Gather all ingredients, chop the onion and garlic, and cook ground meat in a skillet until browned.
- Add the chopped onion and minced garlic to the cooked meat and cook until fragrant. Transfer to slow cooker.
- Pour crushed tomatoes and broth into the slow cooker. Season with oregano, basil, salt, and pepper. Stir to combine.
- Cook on low for 4-6 hours until flavors meld.
- About 15 minutes before serving, add pasta directly into the slow cooker. Cover and cook until pasta is al dente.
- Ladle into bowls, top with shredded mozzarella, Parmesan, and fresh herbs. Serve hot and enjoy!
Notes
- Use gluten-free pasta if needed for gluten-free diets.
- For a creamier soup, add a splash of heavy cream just before serving.
- Feel free to add chopped vegetables like zucchini or spinach during the last hour of cooking for extra nutrition.
- Leftovers can be stored in airtight containers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Adaptable for gluten-free, vegetarian options (with substitutes)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 910mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg