Slow Cooker Lasagna-Flavored Soup

Ingredients:

• 450 g of ground beef
• 0.5 tsp garlic powder
• 2.5 tsp coarse salt
• 1 teaspoon freshly ground black pepper
• 4 cups chicken broth
• 1 can (800 g) of canned tomatoes, diced
• 1 can (220 g) of tomato sauce
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 4 cloves garlic, crushed
• 1 large yellow onion, diced
• 1 bay leaf
• 220 g lasagna (about 10 sheets), cut into pieces
• A handful of chopped fresh basil
• Grated mozzarella for sprinkling
• Sliced ​​provolone
• Grated Parmesan for sprinkling

Preparation:

1. In a large skillet over medium-high heat, cook the ground beef, stirring with a wooden spoon, until browned, 5–8 minutes. Sprinkle with garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer to a paper towel-lined plate to drain.
2. In a slow cooker, combine ground beef with chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water, and the remaining 1.5 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5.5 hours or on low for 7.5 hours.
3. Add the broken noodles and continue cooking for another 30 minutes. Add the basil just before serving.
4. Preheat oven to grill mode.
5. Ladle the noodle soup into ovenproof ramekins. Top with a few spoonfuls of shredded mozzarella, 3 slices of provolone, and a sprinkle of Parmesan cheese. Place on a baking sheet and broil in the oven until the cheese begins to bubble, 5–8 minutes.