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Easy Slow Cooker Lasagna Soup with Ricotta Dollops

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This easy slow cooker lasagna soup with ricotta dollops is a crowd-pleasing, set-it-and-forget-it meal that tastes like you spent hours in the kitchen when you really spent ten minutes. Rich, comforting, and perfect for gatherings, it features a creamy ricotta dollop that melts into a dreamy swirl.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 28 ounces canned crushed tomatoes (preferably San Marzano)
  • 15 ounces canned tomato sauce
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 12 ounces lasagna noodles, broken into 2-inch pieces
  • 15 ounces whole milk ricotta cheese
  • 8 ounces fresh mozzarella, shredded (low-moisture, part-skim)
  • 1/4 cup fresh parsley, chopped (flat-leaf preferred)
  • 1/2 cup grated Parmesan cheese (for serving)

Instructions

  1. Brown the beef (optional but recommended): In a large skillet over medium-high heat, cook the ground beef for 6-8 minutes, breaking it up with a wooden spoon, until no longer pink. Drain excess fat.
  2. Layer the base: Add the browned beef (or raw, if skipping step 1) to the slow cooker. Top with diced onion and minced garlic. Don’t stir yet.
  3. Add the liquids and seasonings: Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add the dried oregano, dried basil, fennel seeds, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything together until well combined.
  4. Slow cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The soup should be bubbling and fragrant.
  5. Add the noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Make sure they’re fully submerged in the liquid. Cover and cook on HIGH for 20-30 minutes, or until the noodles are tender but still have a slight bite (al dente). Check at 20 minutes.
  6. Make the ricotta dollop mixture: While the noodles cook, combine the whole milk ricotta, shredded mozzarella, and half the chopped parsley in a small bowl. Stir gently. Add a pinch of salt and black pepper. Set aside at room temperature.
  7. Check the consistency: The soup should be thick but still brothy. If it’s too thick, stir in 1/2 cup of hot water or extra broth. If it’s too thin, let it cook uncovered for 10 more minutes.
  8. Serve with the dollop: Ladle the hot soup into bowls. Top each serving with a generous spoonful of the ricotta mixture. Sprinkle with grated Parmesan and remaining fresh parsley.

Notes

For the best texture, use whole milk ricotta. Don’t add the noodles too early or they will become mushy. Season the ricotta mixture with salt and pepper. Toast the fennel seeds in a dry skillet for 1-2 minutes before adding to the soup for extra flavor. Let the soup rest for 10 minutes before serving to allow flavors to meld. Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze the soup base (without noodles) for up to 3 months.

Nutrition

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

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