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Cozy Slow Cooker Lasagna Soup with Easy Ricotta Dollops

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A rich and comforting lasagna soup made in the slow cooker, featuring tender noodles, a savory tomato broth, and creamy ricotta dollops. This easy recipe delivers all the flavor of traditional lasagna without the fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
  • 1 (14-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 8–10 lasagna noodles, broken into 2-inch pieces (about 8 ounces)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup shredded mozzarella cheese (for serving)
  • Fresh basil leaves (for garnish)
  • Extra Parmesan (for serving)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  2. Add diced onion and cook for 2 minutes until softened. Stir in garlic, salt, pepper, oregano, basil, and red pepper flakes; cook for 30 seconds until fragrant.
  3. Transfer beef mixture to a 6-quart slow cooker.
  4. Add crushed tomatoes, diced tomatoes (with juices), beef broth, and tomato paste. Stir until tomato paste dissolves. Add bay leaf.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  6. About 30 minutes before serving, remove bay leaf and stir in broken lasagna noodles. Ensure noodles are submerged. Cover and cook on HIGH for 20-30 minutes until tender.
  7. While noodles cook, combine ricotta, Parmesan, parsley, salt, and garlic powder in a small bowl. Stir until smooth.
  8. Ladle soup into bowls. Drop a generous spoonful of ricotta mixture into the center of each bowl. Sprinkle with mozzarella and garnish with fresh basil and extra Parmesan.

Notes

Add noodles in the last 30 minutes to avoid mushiness. Soup thickens as it sits; add broth when reheating. For freezing, freeze soup base without noodles and add freshly cooked noodles when serving.

Nutrition

Keywords: slow cooker lasagna soup, lasagna soup, slow cooker soup, comfort food, Italian soup, ricotta dollops

Find it online: https://forkmila.com/cozy-slow-cooker-lasagna-soup-with-easy-ricotta-dollops/