Description

This Easy Crockpot Lasagna Soup with Ricotta Dollop is a set-it-and-forget-it comfort food that tastes like you spent hours on it. Perfect for busy weeknights, it combines rich tomato broth, tender lasagna noodles, and a creamy herbed ricotta dollop for a deconstructed lasagna experience.

Ingredients

Scale

1 pound ground beef (80/20 preferred)
1 medium yellow onion, diced (about 1 cup)
4 cloves garlic, minced
6 cups low-sodium chicken broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 teaspoons dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
9 lasagna noodles, broken into 2-inch pieces (about 8 ounces)
1 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 clove garlic, minced (for ricotta dollop)
Salt and pepper to taste (for ricotta dollop)
1/2 cup shredded mozzarella cheese (for garnish)
Fresh basil leaves (for garnish)
Extra Parmesan cheese (for garnish)

Instructions

Brown the meat: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned (5-7 minutes). Drain excess fat, leaving a little for flavor. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Transfer to the slow cooker: Dump the meat mixture into a 6-quart slow cooker. Add crushed tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir until the tomato paste is fully incorporated.
Cook the base: Cover and cook on low for 4-6 hours or on high for 2-3 hours.
Add the noodles: About 30-40 minutes before serving, break the lasagna noodles into 2-inch pieces and stir them into the soup. Ensure they are fully submerged. Cover and cook on high for 20-30 minutes until tender but still al dente.
Make the ricotta dollop: In a small bowl, mix together ricotta, Parmesan, parsley, basil, minced garlic, and a pinch of salt and pepper. Stir until combined. Set aside at room temperature.
Finish and serve: Once noodles are tender, taste and adjust seasoning. Ladle soup into bowls. Top each with a generous dollop of ricotta mixture, a sprinkle of shredded mozzarella, fresh basil leaves, and extra Parmesan. Serve immediately.

Notes

Don’t add noodles too early or they’ll become mushy. For extra flavor, add a Parmesan rind while cooking. If soup is too thick after adding noodles, stir in a splash of hot broth or water. Store ricotta dollop separately from soup.

Prep Time: 15 minutes
Cook Time: 4-6 hours on low or 2-3 hours on high
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 1.5 cu
Calories: 420
Sugar: 8
Sodium: 780
Fat: 18
Saturated Fat: 8
Carbohydrates: 35
Fiber: 4
Protein: 28

Keywords: crockpot lasagna soup, slow cooker lasagna soup, easy lasagna soup, ricotta dollop, comfort food, weeknight dinner