Print

Quick Slow Cooker Lasagna Soup with Creamy Ricotta

quick slow cooker lasagna soup - featured image
Print Recipe

This Quick Slow Cooker Lasagna Soup with Creamy Ricotta delivers all the comfort of lasagna without the layering hassle. Browned ground beef, rich tomato broth, tender noodles, and a creamy ricotta topping come together in your slow cooker for an easy weeknight dinner.

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 dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 6 cups low-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese (freshly grated)
  • 2 cups shredded mozzarella cheese (low-moisture, whole milk)
  • ¼ cup fresh basil or parsley, chopped (for garnish)

Instructions

  1. Brown the meat: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned all over (6-8 minutes). Leave about 1 tablespoon of fat for flavor. Transfer beef to slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet, add diced onion and cook 3-4 minutes until softened. Add minced garlic, oregano, basil, and red pepper flakes; cook 30 seconds until fragrant. Scrape into slow cooker with beef.
  3. Build the broth: Pour beef broth, crushed tomatoes, tomato sauce, and tomato paste into slow cooker. Add bay leaf and stir until tomato paste is dissolved. Season with salt and pepper.
  4. Slow cook: Cover and cook on low for 4 hours or on high for 2 hours.
  5. Add the noodles: About 20 minutes before serving, remove bay leaf and stir in broken lasagna noodles. Ensure noodles are submerged. Cover and cook on high for 15-20 minutes until tender but still al dente.
  6. Prepare ricotta mixture: While noodles cook, mix ricotta cheese and grated Parmesan in a small bowl. Season with a pinch of salt and pepper. Set aside.
  7. Serve: Ladle soup into bowls. Top each serving with a generous dollop of ricotta mixture, a sprinkle of shredded mozzarella, and fresh basil or parsley.

Notes

Don’t skip browning the meat—it adds deep flavor. Add noodles only 20 minutes before serving to avoid mushiness. Use full-fat ricotta for best creaminess. Season in layers for balanced flavor. Soup thickens as it sits; add broth when reheating if needed.

Nutrition

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

Find it online: https://platebelle.com/quick-slow-cooker-lasagna-soup-with-creamy-ricotta/