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Cozy Slow Cooker Lasagna Soup with Easy Ricotta Dollop

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This cozy slow cooker lasagna soup is a happy accident turned into a beloved recipe. It has all the deep, layered flavors of a traditional lasagna—rich meat sauce, tender noodles, and creamy ricotta—without the fuss of layering and precise baking times. Perfect for busy weeknights, this set-it-and-forget-it meal delivers comfort in a bowl.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes (San Marzano recommended)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced (for ricotta dollop)
  • 1/4 teaspoon salt (for ricotta dollop)
  • 1/8 teaspoon black pepper (for ricotta dollop)
  • Fresh basil leaves, torn (for garnish)
  • Extra Parmesan cheese for grating
  • Mozzarella cheese, shredded (optional)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned all over (about 8 minutes). Transfer to a slow cooker using a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
  2. In the same skillet, sauté the diced onion for about 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Scrape into the slow cooker with the beef.
  3. To the slow cooker, add crushed tomatoes, diced tomatoes (with juices), beef broth, tomato paste, oregano, basil, thyme, red pepper flakes (if using), and bay leaf. Stir well to combine, ensuring the tomato paste dissolves.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  5. About 30 minutes before serving, stir in the broken lasagna noodles, making sure they are fully submerged. Cover and continue cooking on high for 20-30 minutes, until noodles are tender but still have a slight bite.
  6. While noodles cook, make the ricotta dollop: In a small bowl, combine ricotta, Parmesan, fresh parsley, minced garlic, salt, and pepper. Stir until well mixed. Set aside at room temperature.
  7. Once noodles are tender, remove and discard the bay leaf. Ladle soup into bowls. Top each bowl with a generous dollop of the ricotta mixture. Garnish with torn fresh basil, extra Parmesan, and shredded mozzarella if desired.

Notes

Don’t add noodles too early or they will become mushy. Brown the meat well for best flavor. Let ricotta come to room temperature for easier dolloping. Toasting the noodles in a dry skillet for 2-3 minutes before adding adds a subtle nutty flavor. The soup thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: slow cooker lasagna soup, lasagna soup, slow cooker soup, comfort food, easy dinner, ground beef soup, ricotta dollop

Find it online: https://coracooks.com/cozy-slow-cooker-lasagna-soup-with-easy-ricotta-dollop/