Ingredients:

  • 450g Sweet Italian Sausage
  • 225g Lean Ground Beef (90/10)
  • 1 Large Yellow Onion, finely diced
  • 4 Cloves Garlic, minced
  • 30ml Tomato Paste
  • 5g Dried Oregano
  • 2g Crushed Red Pepper Flakes
  • 680g Marinara Sauce
  • 411g Petite Diced Tomatoes
  • 1.4L Low Sodium Chicken Broth
  • 15ml Balsamic Vinegar
  • 1 Parmesan Rind
  • 10 Dry Lasagna Noodles, broken into 2-5cm pieces
  • 225g Cottage Cheese
  • 50g Grated Parmesan Cheese
  • 170g Shredded Mozzarella
  • Fresh Basil, chiffonade for garnish

Instructions:

  1. Place a large skillet over medium-high heat. Add the Italian sausage and ground beef, crumbling the meat until browned and no longer pink, about 8 minutes. Add diced onions during the last 3 minutes of browning.
  2. Drain the excess fat thoroughly through a colander to prevent an oily broth. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Transfer the meat mixture to a 6-quart or larger slow cooker. Add the tomato paste, oregano, red pepper flakes, marinara sauce, diced tomatoes, chicken broth, balsamic vinegar, and parmesan rind.
  4. Cover and cook on Low for 4 hours.
  5. Approximately 30 minutes before serving, stir the broken lasagna noodles into the slow cooker. Cover and continue cooking until the noodles are tender.
  6. In a small bowl, combine the cottage cheese, parmesan, and shredded mozzarella. Dollop the cheese mixture onto individual bowls of soup and garnish with fresh basil.