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Easy Crowd-Pleasing Crockpot Lasagna Soup with Ricotta Dollops

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This deconstructed lasagna simmers away in a slow cooker, filling your house with rich, meaty, cheesy magic. It delivers all the comfort of a classic lasagna with a fraction of the effort, perfect for potlucks and family dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 pounds ground beef (80/20)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (24-ounce) jars marinara sauce
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 10–12 lasagna noodles, broken into 1–2 inch pieces
  • 2 cups whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • 2 cups shredded mozzarella cheese

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Then, add the ground beef, breaking it up with a wooden spoon. Season with salt and pepper. Cook until the beef is fully browned and no longer pink.
  2. Transfer the browned meat mixture to a 6-quart slow cooker using a slotted spoon if there is excess fat.
  3. Pour in both jars of marinara sauce, the chicken broth, and the water. Add the tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Stir everything together until the tomato paste is fully dissolved.
  4. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  5. About 30 minutes before serving, make the ricotta mixture. In a small mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped parsley, and egg. Stir until well combined and smooth. Set aside in the refrigerator.
  6. About 20-25 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir gently to ensure they are submerged. Cover and cook on HIGH for 20-25 minutes, or until the noodles are tender but still al dente. Stir once halfway through.
  7. Once the noodles are cooked, turn the slow cooker to the ‘Warm’ setting. Drop generous dollops of the ricotta mixture onto the surface of the soup. Do not stir them in.
  8. Sprinkle the shredded mozzarella cheese over the top of the ricotta dollops. Put the lid back on for 2-3 minutes, just until the cheese begins to melt. Ladle the soup into deep bowls, making sure each bowl gets a dollop of ricotta and some mozzarella. Serve immediately with extra Parmesan cheese and fresh parsley on the side.

Notes

For the best texture, use whole-milk ricotta. Don’t overcook the noodles; set a timer for 20 minutes after adding them. Season the meat properly when browning. Use a 6-quart slow cooker for best results. For deeper flavor, toast the tomato paste in the skillet with the browned meat for 1-2 minutes before adding liquids. Prep ahead by browning the meat and chopping onions the night before.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, lasagna soup, easy lasagna soup, crowd-pleasing soup, Italian soup, comfort food

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