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Easy Crockpot Lasagna Soup with Ricotta Dollops

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This Easy Crockpot Lasagna Soup with Ricotta Dollops gives you all the deep, layered flavor of traditional lasagna without the work. It’s a total weeknight lifesaver, with a rich, meaty tomato broth, tender pasta, and a cold, creamy ricotta dollop that melts into the hot soup.

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
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth (or beef broth)
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into 1–2 inch pieces
  • 1 cup whole milk ricotta cheese (Polly-O or Galbani recommended)
  • 1/4 cup grated Parmesan cheese (freshly grated)
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 1/2 cup shredded mozzarella cheese (for serving, optional)
  • Fresh basil leaves (for garnish, optional)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat up with a spoon, until the beef is no longer pink and the onions are softened, about 5-7 minutes. Drain excess fat if necessary.
  2. Add the minced garlic, salt, pepper, oregano, basil, and red pepper flakes to the skillet. Stir and cook for 1 minute until fragrant.
  3. Transfer the meat mixture to a 6-quart or larger slow cooker.
  4. Add the crushed tomatoes, tomato sauce, tomato paste, and chicken broth to the slow cooker. Stir until the tomato paste is fully dissolved.
  5. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
  6. About 30 minutes before serving, break the lasagna noodles into 1-2 inch pieces and stir them into the hot soup. Ensure they are fully submerged. Cover and cook on HIGH for 20-30 minutes, until the noodles are tender but still al dente.
  7. While the noodles cook, make the ricotta dollops: In a small bowl, combine the ricotta, grated Parmesan, chopped parsley, 1/4 teaspoon salt, and a pinch of black pepper. Stir until smooth. Refrigerate until ready to serve.
  8. Ladle the hot soup into bowls. Top each serving with a generous dollop of the cold ricotta mixture. Sprinkle with shredded mozzarella and garnish with fresh basil if desired.

Notes

For best results, brown the meat first to build flavor. Add noodles in the last 30 minutes to prevent mushiness. Keep ricotta cold until serving for the best temperature contrast. If soup is too thick, stir in a splash of broth when reheating. Freeze soup base without noodles for best texture.

Nutrition

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

Find it online: https://ovenmila.com/easy-crockpot-lasagna-soup-with-ricotta-dollops/