Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 ounces ditalini or small pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Select the slow cooker and set to low.
- Add ground beef, chopped onion, and minced garlic. Cook until beef is browned and onions are translucent.
- Stir in crushed tomatoes, beef broth, basil, and oregano. Cover and cook on low for 6 hours.
- Add pasta to the soup during the last 30 minutes of cooking and stir well.
- Serve hot topped with dollops of ricotta, shredded mozzarella, and fresh basil.
Notes
- Adjust pasta cooking time if using different shapes.
- Garnish with extra cheese or basil as desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg