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Cozy Slow Cooker Lasagna Soup

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A warm, comforting slow cooker lasagna soup with creamy ricotta that delivers the soul of lasagna in an easy, no-fuss recipe perfect for cozy nights.

Ingredients

Scale
  • 1 pound (450 g) ground beef (85% lean)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 28 oz (800 g) can crushed tomatoes
  • 6 oz (170 g) can tomato paste
  • 4 cups (960 ml) low sodium beef broth
  • 2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 6 oz (170 g) lasagna noodles, broken into pieces
  • 1 cup (240 ml) whole milk ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil or parsley, chopped (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink (about 7-8 minutes). Drain excess fat if needed.
  2. Add the diced onion and minced garlic to the skillet and cook until softened and fragrant (about 5 minutes).
  3. Transfer the beef, onion, and garlic mixture to your slow cooker.
  4. Add crushed tomatoes, tomato paste, beef broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well to mix.
  5. Cover and cook on low heat for 5-6 hours, allowing flavors to meld.
  6. About 20-30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until noodles are tender but not mushy, checking at 20 minutes.
  7. While noodles cook, mix the ricotta with half the mozzarella and a pinch of salt and pepper in a small bowl.
  8. When noodles are cooked, ladle soup into bowls and top each with a generous spoonful of the ricotta mixture.
  9. Sprinkle with remaining mozzarella and Parmesan cheese, plus fresh basil or parsley if desired.
  10. If soup is too thick, stir in a bit more broth or water to reach preferred consistency. Adjust salt and pepper to taste.

Notes

Brown the meat and aromatics first to add caramelized flavor and reduce grease. Break noodles into bite-sized pieces and add them 20-30 minutes before serving to avoid mushiness. Use whole milk ricotta for best creamy texture. Keep slow cooker lid closed during cooking to maintain heat. Adjust salt at the end as broth and cheeses add saltiness. For dairy-free, substitute ricotta with cashew cheese or omit and add coconut milk. Gluten-free noodles can be used. Leftovers keep well refrigerated for up to 3 days; reheat gently with added broth to loosen soup. Freezing is possible but not ideal for noodles; freeze soup base and ricotta separately.

Nutrition

Keywords: slow cooker lasagna soup, creamy ricotta soup, easy lasagna soup, comfort food, slow cooker recipes, cozy soup, lasagna soup recipe

Find it online: https://emmaoven.com/cozy-slow-cooker-lasagna-soup-recipe-easy-creamy-ricotta-comfort-meal/