Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz uncooked pasta (penne or rigatoni)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Start by browning the ground beef or sausage in a skillet over medium heat until fully cooked. Drain excess fat, then transfer to the slow cooker.
- Sauté the diced onion and garlic until fragrant, then add to the slow cooker.
- Stir in crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the uncooked pasta to the slow cooker. Stir well, re-cover, and cook on high until the pasta is tender, about 20-30 minutes.
- Once the pasta is cooked, sprinkle shredded mozzarella and Parmesan on top. Cover and let sit for 5 minutes until the cheese melts. Garnish with fresh basil or parsley before serving.
Notes
- Use gluten-free pasta for an allergy-friendly version.
- Add chopped spinach or kale for extra greens.
- Replace the pasta with zucchini noodles for low-carb options.
- For vegetarian, substitute meat with seasoned lentils or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg