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Easy Slow Cooker Lasagna Soup with Ricotta

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This Easy Slow Cooker Lasagna Soup with Ricotta Dollop is a quick and delicious weeknight dinner that tastes like you spent hours fussing. With simple ingredients and minimal prep, the slow cooker does the work while you enjoy a rich, tomatoey broth with tender lasagna noodles and a creamy ricotta dollop.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 6–7 noodles)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 large egg yolk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Brown the ground beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (5-6 minutes). Add diced onion and cook 2 minutes until softened. Stir in minced garlic, salt, pepper, oregano, basil, and red pepper flakes. Cook 30 seconds until fragrant. Transfer to slow cooker.
  2. Build the broth: Pour chicken broth, crushed tomatoes, tomato sauce, and tomato paste into the slow cooker. Stir until tomato paste is dissolved. Add bay leaf.
  3. Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  4. Add lasagna noodles: About 30 minutes before serving, remove bay leaf and stir in broken lasagna noodles. Ensure they are submerged. Cover and cook on HIGH for 20-30 minutes until tender but still al dente.
  5. Make ricotta dollop: In a small bowl, combine ricotta, Parmesan, egg yolk, salt, and pepper. Stir until smooth. Set aside at room temperature.
  6. Assemble and serve: Ladle soup into bowls. Add a generous dollop of ricotta mixture in the center. Sprinkle with extra Parmesan and fresh parsley. Serve with crusty bread.

Notes

Don’t add noodles too early or they’ll become mushy. For leftovers, noodles will soften; add a splash of broth when reheating. Freeze soup base without noodles for best results. Make ricotta dollop fresh.

Nutrition

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

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