Print

Kid-Approved Slow Cooker Lasagna Soup with Ricotta

slow cooker lasagna soup - featured image
Print Recipe

This slow cooker lasagna soup delivers all the comforting flavors of traditional lasagna without the layering stress. With tender noodles, a rich tomato broth, and a creamy ricotta dollop, it’s a family-friendly weeknight winner that comes together with minimal effort.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 8 ounces lasagna noodles, broken into pieces (about 6–7 noodles)
  • 1 cup shredded mozzarella cheese
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • Pinch of salt and black pepper

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink—about 6 to 8 minutes. Drain off excess fat if needed, leaving about 1 tablespoon for flavor.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef and cook for 3 to 4 minutes until softened. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant.
  3. Transfer to slow cooker: Spoon the beef and onion mixture into a 6-quart slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, chicken broth, salt, and black pepper. Stir until the tomato paste is fully incorporated.
  4. Cook the base: Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.
  5. Add the noodles: About 30 to 40 minutes before serving, break the lasagna noodles into 1- to 2-inch pieces and stir them into the soup. Ensure they are fully submerged. Cover and cook on high for 25 to 35 minutes until tender but al dente.
  6. Make the ricotta dollop: While the noodles cook, mix together the ricotta cheese, grated Parmesan, fresh parsley, salt, and black pepper in a small bowl until smooth. Set aside at room temperature.
  7. Finish the soup: Once the noodles are tender, stir in the shredded mozzarella cheese until melted and fully incorporated. Taste and adjust salt and pepper as needed.
  8. Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Garnish with extra fresh parsley if desired.

Notes

For best texture, use whole milk ricotta and no-boil lasagna noodles. Add noodles at the end to prevent mushiness. Soup thickens as it sits; add extra broth when reheating. Freeze the soup base without noodles for up to 3 months.

Nutrition

Keywords: slow cooker lasagna soup, lasagna soup, kid-friendly, easy dinner, family meal, ricotta dollop, weeknight dinner

Find it online: https://clunkcook.com/kid-approved-slow-cooker-lasagna-soup-with-ricotta/