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Kid-Approved Crockpot Lasagna Soup with Ricotta

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A comforting, easy lasagna soup made in the crockpot with ground beef, broken lasagna noodles, and creamy ricotta cheese. Perfect for busy weeknights, this dump-and-go recipe delivers all the flavor of lasagna without the layering or baking.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt (reduce by half if using table salt)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth (vegetable broth works too)
  • 10 lasagna noodles, broken into 2-inch pieces (about 8 ounces; no-boil noodles work perfectly)
  • 1 1/2 cups whole milk ricotta cheese (full-fat is key)
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 2 cups shredded mozzarella cheese (low-moisture part-skim melts best)
  • Fresh basil or parsley for garnish (optional)

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 spoon, until no longer pink (about 5-7 minutes). Drain off the fat in a colander and return the beef to the skillet.
  2. Cook the aromatics: Add the diced onion to the skillet with the beef and cook for 3 minutes until softened. Stir in the minced garlic, salt, pepper, oregano, basil, and red pepper flakes. Cook for 30 seconds until fragrant.
  3. Transfer to the crockpot: Dump the beef mixture into a 6-quart or larger slow cooker. Add the crushed tomatoes, diced tomatoes with their juices, and chicken broth. Stir to combine.
  4. Add the broken lasagna noodles: Push the noodles down into the liquid so they are mostly submerged.
  5. Cook on low: Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the noodles are tender but still hold their shape.
  6. Stir in the ricotta: About 10 minutes before serving, turn off the slow cooker. Spoon the ricotta into a small bowl and stir in the Parmesan cheese. Drop spoonfuls of the ricotta mixture into the soup and gently stir until it melts into creamy ribbons. Do not overmix.
  7. Serve and top: Ladle the soup into bowls. Top each serving with a generous handful of shredded mozzarella and a sprinkle of fresh basil or parsley.

Notes

Do not add the ricotta too early or it will disappear into the broth. Use full-fat dairy for the best texture. If the soup seems too thick after cooking, stir in a splash of warm broth or water. If too thin, let it cook uncovered for 15 minutes to reduce. The flavors improve after a day in the fridge.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, easy lasagna soup, kid-friendly lasagna soup, ricotta lasagna soup, dump dinner, weeknight dinner, comfort food

Find it online: https://bitesienna.com/kid-approved-crockpot-lasagna-soup-with-ricotta-easy-and-best/