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Creamy Crockpot Lasagna Soup with Ricotta – Easy Comfort Food

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This creamy crockpot lasagna soup delivers all the flavors of classic lasagna with minimal effort. The slow cooker does the work while you go about your day, and a generous dollop of ricotta stirred in at the end creates a velvety, indulgent finish.

Ingredients

Scale
  • 1 pound ground beef (85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 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
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat until no longer pink, about 6-8 minutes. Leave about a tablespoon of fat for flavor.
  2. Add the diced onion to the skillet and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  3. Transfer the beef and onion mixture to a 6-quart slow cooker. Add crushed tomatoes, tomato sauce, tomato paste, chicken broth, salt, pepper, oregano, basil, and red pepper flakes (if using). Stir until well combined and tomato paste is dissolved.
  4. Cook on low for 6-8 hours or high for 3-4 hours.
  5. About 30 minutes before serving, break lasagna noodles into 2-inch pieces and stir into the soup. Ensure they are fully submerged. Cook on high for 25-30 minutes until tender but not mushy.
  6. While noodles cook, combine ricotta, Parmesan, half the shredded mozzarella, chopped basil, and parsley in a small bowl. Mix until smooth. Taste and adjust seasoning.
  7. Once noodles are tender, turn off the slow cooker (or switch to warm). Let sit for 2-3 minutes. Gently stir in the ricotta mixture until swirled through—do not overmix.
  8. Serve immediately. Ladle soup into bowls and top with remaining ricotta mixture, mozzarella, and fresh basil. Optionally drizzle with olive oil and serve with crusty bread.

Notes

Don’t overcook the noodles—cook until al dente as they will continue to soften in the hot broth. Add ricotta off the heat to prevent curdling. For a thicker soup, cook uncovered on high for 10-15 minutes; for a thinner soup, add extra broth. Leftovers keep for up to 4 days in the refrigerator. Freeze the soup base without noodles for up to 3 months.

Nutrition

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

Find it online: https://flurpchef.com/creamy-crockpot-lasagna-soup-with-ricotta-easy-comfort-food/