Ingredients

The following ingredients have 8 Servings
  • 1 pound ground beef
  • 8 oz. butterfly noodles or lasagna noodles, broken into pieces
  • 6 cups chicken broth
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup parmesan cheese, grated, divided
  • 1 cup ricotta cheese
  • 3/4 cup white onion, finely chopped
  • 1/3 cup heavy cream
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Brown beef and onion in a large pan or skillet over medium-high heat until beef is cooked through and onion is softened. Season with salt and pepper, then add garlic and cook for another 1 minute.
  • Drain fat and transfer beef to slow cooker.
  • Add in chicken broth, tomatoes and tomato paste, then add oregano, basil, red pepper flakes and bay leaf. Season generously with salt and pepper and stir everything together.
  • Cover, turn slow cooker on high and cook for 2 hours.
  • Taste and adjust seasoning, if necessary, then stir in heavy cream and 3/4 cup parmesan cheese.
  • Stir in pasta, then cook for another 20-30 minutes, or until al dente.
  • In a separate bowl, mix ricotta, remaining parmesan cheese and lemon juice together. Season with salt and pepper and set aside.
  • Once pasta is cooked, ladle soup into serving bowls, top with a dollop of lemon ricotta mixture and serve hot!