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Cozy Slow Cooker Lasagna Soup with Ricotta Dollop

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This slow cooker lasagna soup recreates the magic of a beloved restaurant dish, delivering rich, savory broth, tender noodles, and a creamy ricotta dollop with minimal effort. Perfect for cozy nights, it’s comfort food that feels like a warm hug.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 6 cups low-sodium beef broth
  • 24 ounces crushed tomatoes (San Marzano recommended)
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 8 sheets)
  • 15 ounces whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1 cup shredded mozzarella cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Leave about 1 tablespoon of fat. Add diced onion and cook 3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant. Transfer to slow cooker.
  2. Build the broth: To the slow cooker, add beef broth, crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, red pepper flakes (if using), and bay leaf. Stir until tomato paste is incorporated. Season with a pinch of salt and black pepper.
  3. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  4. Add the noodles: About 30 minutes before serving, stir in broken lasagna noodles, ensuring they are submerged. Cover and cook on HIGH for 20-30 minutes until tender but not mushy.
  5. Make the ricotta dollop: While noodles cook, combine ricotta, Parmesan, mozzarella, egg, parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Stir until smooth. Set aside at room temperature.
  6. Finish the soup: Remove bay leaf. Taste broth and adjust seasoning with salt and pepper. Ladle soup into bowls.
  7. Top and serve: Add a generous dollop of ricotta mixture to each bowl. Garnish with extra parsley and red pepper flakes if desired. Serve immediately.

Notes

For best results, use full-fat ricotta at room temperature. Cook noodles separately if making ahead to prevent sogginess. The soup thickens as it sits; add extra broth when reheating. Freeze soup base without noodles for up to 3 months; make fresh noodles and ricotta dollop when serving.

Nutrition

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

Find it online: https://fizzlefork.com/cozy-slow-cooker-lasagna-soup-with-ricotta-dollop/