Description
This easy slow cooker lasagna soup with creamy ricotta is everything you love about the classic baked pasta but without the fuss of layering noodles or watching the oven. It’s rich, brothy, and cheesy, and it basically makes itself.
Ingredients
Scale
- 1 pound ground beef (80/20)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 8 ounces dried lasagna noodles, broken into 1-inch pieces
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Brown the beef and aromatics: Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat as it cooks. Cook for 6-8 minutes until browned and onion is translucent. Add minced garlic in the last minute. Drain excess fat if needed.
- Transfer to the slow cooker: Dump the beef mixture into a 6-quart slow cooker.
- Add the tomato base: Pour in crushed tomatoes, diced tomatoes (with juices), chicken broth, and tomato paste. Stir until tomato paste dissolves.
- Season it up: Add Italian seasoning, dried basil, red pepper flakes (if using), and a pinch of salt and pepper. Stir.
- Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Add the noodles: About 30 minutes before serving, stir in broken lasagna noodles. Ensure they are submerged. Cover and cook on high for 20-30 minutes until tender but not mushy.
- Stir in the cheeses: Turn off the slow cooker. Stir in shredded mozzarella and Parmesan until melted. Dollop ricotta on top of each serving or stir gently.
- Taste and adjust: Add more salt, pepper, or herbs if needed.
- Serve: Ladle into bowls, garnish with fresh basil or parsley, and serve with crusty bread if desired.
Notes
For leftovers, cook noodles separately and add to individual servings to prevent mushiness. If soup thickens, add a splash of broth or water when reheating. For freezing, freeze soup base without noodles; cook noodles fresh when serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1/8 of
- Calories: 420
- Sugar: 9
- Sodium: 780
- Fat: 20
- Carbohydrates: 34
- Fiber: 5
- Protein: 28
Keywords: slow cooker lasagna soup, lasagna soup, easy lasagna soup, creamy ricotta, slow cooker soup, comfort food, Italian soup