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Creamy Crockpot Lasagna Soup with Ricotta Dollop

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A hearty, slow-cooker version of classic lasagna that captures the rich flavors of noodles, meat, and cheese without the labor. This easy soup features a savory broth, tender pasta, and a creamy ricotta topping for a comforting meal.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 cups beef or chicken broth (low-sodium)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 pound ground beef (80/20) or Italian sausage
  • 8–10 lasagna noodles, broken into thirds
  • 1 cup whole milk ricotta cheese
  • 1 large egg yolk
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef or sausage and cook until browned, breaking it up with a spoon. Drain excess fat if necessary and transfer meat to the slow cooker.
  2. In the same skillet, sauté diced onion until translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker.
  3. Add crushed tomatoes, tomato paste, broth, Italian seasoning, dried basil, salt, and pepper to the slow cooker. Stir to combine.
  4. Break lasagna noodles into thirds or quarters and add them to the slow cooker. Stir gently to submerge noodles in the liquid.
  5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until noodles are tender.
  6. While the soup cooks, whisk together ricotta cheese, egg yolk, half of the Parmesan cheese, and a pinch of salt in a small bowl until smooth.
  7. About 30 minutes before serving, check noodle tenderness. Stir shredded mozzarella into the hot soup and let sit for 5 minutes to melt.
  8. Ladle soup into bowls and top each serving with a generous dollop of the ricotta mixture. Garnish with fresh basil if desired.

Notes

Do not skip browning the meat for better flavor. If using no-boil noodles, reduce cooking time by 1 hour. The ricotta dollop should be added at the very end to maintain texture. For freezing, omit the cheese toppings and freeze the base soup for up to 3 months.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna, easy soup recipe, comfort food, creamy soup, lasagna soup with ricotta, meal prep soup

Find it online: https://daintydine.com/creamy-crockpot-lasagna-soup-best-easy-recipe/