Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 ounces pasta (penne or rotini)
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions
- Heat a skillet over medium heat, cook ground beef or sausage until browned, then transfer to the slow cooker.
- Add diced onion and minced garlic to the slow cooker along with crushed tomatoes, broth, oregano, and basil.
- Stir to combine, then cover and cook on low for 6-8 hours.
- Cook pasta separately according to package instructions, drain, and add to the soup during the last 15 minutes of cooking.
- Serve hot, topped with shredded mozzarella and fresh basil leaves.
Notes
- You can substitute ground beef with turkey or vegetarian meat crumbles.
- Adjust the spice level with red pepper flakes if desired.
- For a creamier soup, add a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Italian
- Diet: comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg