Slow Cooker Lasagna Soup

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(454g)
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  Yellow Onion
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  Garlic(15g)
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  Carrots
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  Zucchini
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  Low Sodium Chicken Broth(480g)
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  Tomato Sauce(397g)
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  Tomato, Canned, Crushed(397g)
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  2 cups water
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  Tomato Paste(60g)
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  Parsley, Fresh(30g)
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  2 teaspoons dried basil
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  Oregano, Dried(5g)
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  Beef bouillon cube
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  1 pinch salt (to taste)
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  1 pinch cracked pepper (to taste)
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  Pasta, Lasagna Sheets, Fresh
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  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Cheese, Ricotta, Whole Milk(227g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(30g)
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  Basil, Fresh(30g)
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  1 pinch salt (to taste)

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat. Add the ground beef, stirring with a wooden spoon to break up lumps, and cook for 5–7 minutes until browned with no pink remaining. Drain excess fat if needed.
2. 2Add the diced onion to the pot and sauté for 3–4 minutes over medium heat until softened and translucent. Stir in the fresh garlic and cook for 1–2 minutes until fragrant.
3. 3Add the diced carrots and zucchini to the pot, stirring to combine. Cook for 2–3 minutes over medium heat to soften slightly.
4. 4Pour in the chicken broth, canned tomato sauce, crushed tomatoes, tomato paste, and crumble in the beef bouillon cube. Stir in the dried oregano and fresh parsley. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 15–20 minutes until flavors meld and vegetables are tender.
5. 5Break the fresh lasagna sheets into bite-sized pieces and stir them into the soup. Cook for 8–10 minutes over medium heat, stirring occasionally, until the pasta is al dente and tender but still holds its shape.
6. 6Remove the pot from heat. Stir in the part-skim mozzarella until melted throughout the soup, about 2–3 minutes.
7. 7In a shallow bowl, combine the ricotta, grated Parmesan, fresh parsley, and fresh basil. Season with salt to taste and set aside.
8. 8Divide the soup evenly into 8 airtight containers while hot. Top each serving with a spoonful of the ricotta mixture and garnish with additional fresh parsley and Parmesan before serving, or store components separately and garnish when ready to eat.