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Cozy Slow Cooker Lasagna Soup with Creamy Ricotta Dollop

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This slow cooker lasagna soup delivers all the rich, hearty flavors of classic lasagna without the fuss of layering and baking. A happy accident turned into a beloved recipe, featuring tender noodles cooked in a savory tomato broth and topped with a creamy ricotta dollop.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
  • 1 (15-ounce) can tomato sauce
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 9 lasagna noodles, broken into 2-inch pieces (about 8 ounces)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese (freshly grated)
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 tablespoon lemon juice
  • Pinch of salt and pepper

Instructions

  1. Brown the meat and aromatics: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 6-8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for 30 seconds, until fragrant.
  2. Transfer to the slow cooker: Spoon the beef mixture into the slow cooker. Add the crushed tomatoes, tomato sauce, chicken broth, oregano, basil, salt, pepper, and red pepper flakes (if using). Stir everything together until well combined.
  3. Cook on low: 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 the broken lasagna noodles. Make sure they’re fully submerged in the broth. Cover and cook on high for 20-30 minutes, or until the noodles are tender. Stir once halfway through to prevent sticking.
  5. Make the ricotta dollop: While the noodles cook, combine the ricotta, Parmesan, parsley, lemon juice, salt, and pepper in a small bowl. Stir until smooth and creamy. Taste and adjust seasoning.
  6. Serve and enjoy: Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of fresh parsley. Serve hot, with crusty bread or garlic bread on the side.

Notes

For best texture, use whole milk ricotta. Don’t overcook the noodles; start checking at 20 minutes. The soup tastes even better the next day. For a thicker soup, use a potato masher to gently crush some cooked noodles. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze without noodles for best results.

Nutrition

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

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