Print

Easy Slow Cooker Lasagna Soup with Creamy Ricotta

slow cooker lasagna soup - featured image
Print Recipe

This Easy Slow Cooker Lasagna Soup with Creamy Ricotta delivers all the deep, comforting flavors of a traditional baked lasagna without the stress of layering noodles. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground beef (or Italian sausage)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 4 cups low-sodium chicken broth
  • 1 (24-ounce) jar of your favorite marinara sauce
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1 cup whole-milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Brown the Meat (10 minutes): Heat the olive oil in your large skillet over medium-high heat. Add the ground beef (and sausage, if using) and cook, breaking it up with a wooden spoon, until it is no longer pink, about 5-7 minutes.
  2. Sauté the Aromatics (3 minutes): Add the diced onion to the skillet with the meat. Cook for 2-3 minutes until it softens and becomes translucent. Stir in the minced garlic, oregano, basil, and red pepper flakes, and cook for just 30 seconds until fragrant.
  3. Deglaze the Pan (1 minute): Pour about ½ cup of the chicken broth into the hot skillet. Use your wooden spoon to scrape up all those browned bits from the bottom. Pour this entire mixture into your slow cooker.
  4. Assemble in the Slow Cooker (5 minutes): To the slow cooker, add the remaining chicken broth, the jar of marinara sauce, the crushed tomatoes, and the tomato paste. Stir everything together until well combined.
  5. Slow Cook (3-4 hours on high or 6-7 hours on low): Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  6. Cook the Pasta (15-20 minutes): About 20 minutes before you want to eat, stir in the broken lasagna noodles. Make sure they are fully submerged in the liquid. Cover and cook on high for 15-20 minutes, or until the pasta is tender.
  7. Finish with Ricotta (2 minutes): Once the pasta is cooked, turn off the slow cooker. In a small bowl, stir together the ricotta cheese and half of the Parmesan. Ladle the hot soup into bowls. Top each bowl with a generous dollop of the ricotta mixture, a sprinkle of mozzarella, and the remaining Parmesan. Garnish with fresh basil.

Notes

Add pasta in the last 20 minutes to prevent mushiness. For leftovers, cook pasta separately and add when reheating. Don’t skip browning the meat for best flavor. Dollop ricotta on individual bowls rather than stirring into the whole pot. Taste before adding extra salt as cheeses are salty.

Nutrition

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

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