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Cozy Crockpot Lasagna Soup with Creamy Ricotta

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This hearty and comforting lasagna soup is made in the slow cooker with ground beef, broken lasagna noodles, and a rich tomato broth, topped with creamy ricotta dollops. It’s a set-it-and-forget-it meal that tastes like Sunday dinner at your grandmother’s house.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt (kosher recommended)
  • ½ teaspoon black pepper (freshly ground preferred)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (15 ounces) tomato sauce (no salt added preferred)
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar (optional)
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • ¼ teaspoon salt
  • 1 cup shredded mozzarella cheese (low-moisture part-skim preferred)

Instructions

  1. Brown the ground beef (8-10 minutes). Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over — about 6-8 minutes. Leave about a tablespoon of fat in the pan. Add the diced onion and cook for another 2-3 minutes until it starts to soften. Stir in the minced garlic, salt, pepper, oregano, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  2. Transfer the beef mixture to a 6-quart or larger slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, chicken broth, and sugar (if using). Stir until the tomato paste is fully incorporated.
  3. Cook on low for 6-8 hours or high for 3-4 hours. Do not lift the lid frequently.
  4. About 30-40 minutes before serving, break the lasagna noodles into 2-inch pieces and stir them into the soup. Make sure they are fully submerged. Cover and cook on high for 30-40 minutes, or until the noodles are tender but still al dente.
  5. While the noodles cook, make the creamy ricotta dollops. In a small bowl, mix together the ricotta, Parmesan, chopped parsley, and salt until smooth. Set aside at room temperature.
  6. To serve, ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture (about 2 tablespoons per bowl). Sprinkle with shredded mozzarella and extra parsley. Serve immediately.

Notes

For best results, use low-sodium broth to control salt level. Add noodles 30-40 minutes before serving to avoid mushiness. Let ricotta come to room temperature for easier dolloping. Leftovers will thicken; add broth when reheating. For freezing, undercook noodles slightly.

Nutrition

Keywords: lasagna soup, crockpot, slow cooker, comfort food, ground beef, ricotta, easy dinner, winter soup

Find it online: https://cookluma.com/cozy-crockpot-lasagna-soup-with-creamy-ricotta/