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Cozy Slow Cooker Lasagna Soup with Ricotta Dollops

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A brothy, soul-warming lasagna soup made in the slow cooker with rich tomato broth, tender pasta, savory ground beef, and creamy ricotta dollops. Perfect for cold-weather comfort and crowd-pleasing dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • Pinch of nutmeg
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil leaves, torn
  • Extra Parmesan for sprinkling

Instructions

  1. Brown the meat and aromatics: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned (6-8 minutes). Leave about 1 tablespoon of fat. Add the diced onion and cook 3-4 minutes until softened. Add the minced garlic and tomato paste, cook 1 minute until fragrant and tomato paste darkens.
  2. Transfer to the slow cooker: Dump the meat mixture into a 6-quart slow cooker. Add crushed tomatoes, chicken broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine.
  3. Slow cook the base: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Taste and adjust seasoning before adding noodles.
  4. Cook the noodles: About 30 minutes before serving, add the broken lasagna noodles to the slow cooker, stirring gently to submerge. Cover and cook on high for 20-30 minutes until tender but still al dente.
  5. Make the ricotta dollops: While noodles cook, mix ricotta, Parmesan, parsley, garlic powder, and nutmeg in a small bowl. Set aside at room temperature.
  6. Assemble and serve: Ladle soup into bowls. Drop a generous dollop (about 2 tablespoons) of ricotta mixture in the center of each bowl. Sprinkle with shredded mozzarella and torn fresh basil. Add extra Parmesan if desired. Let sit 1 minute before serving.

Notes

Don’t overcook the noodles; they continue to soften after the heat is off. Brown the meat properly for deeper flavor. Use room temperature ricotta for better melting. Don’t skip the nutmeg in the ricotta. For gluten-free, use gluten-free lasagna noodles and cook separately. For vegetarian, skip the beef and add vegetables and chickpeas.

Nutrition

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

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