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Cozy Slow Cooker Lasagna Soup with Creamy Ricotta

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This slow cooker lasagna soup delivers all the rich, meaty flavor of classic lasagna without the fuss. It’s a hearty, hands-off meal that simmers all day and is finished with a creamy dollop of ricotta.

Ingredients

Scale
  • 1 lb (450g) mild or hot Italian sausage, casings removed
  • 1 lb (450g) lean ground beef (85/15 works great)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (28-oz / 794g) can crushed tomatoes
  • 1 (15-oz / 425g) can tomato sauce
  • 4 cups (960ml) low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 oz (225g) mafalda pasta (or broken lasagna noodles)
  • 1 cup (240g) whole-milk ricotta cheese
  • ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
  • ¼ cup (10g) fresh parsley, chopped (for garnish)
  • 2 cups (225g) shredded low-moisture mozzarella cheese (for serving)

Instructions

  1. Brown the Meat: Heat a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and ground beef. Cook, breaking the meat up with a wooden spoon, until browned and no longer pink, about 8-10 minutes. Use a slotted spoon to transfer the cooked meat to a 6-quart or larger slow cooker, leaving about a tablespoon of drippings in the pan.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion to the same skillet with the drippings. Cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Bloom the Tomato Paste: Push the onions and garlic to the side of the pan. Add the tomato paste to the open space and let it cook for 1-2 minutes, stirring constantly.
  4. Deglaze the Pan: Pour about ½ cup of the chicken broth into the hot skillet. Use a wooden spoon to scrape up the browned bits from the bottom. Pour this mixture into the slow cooker with the meat.
  5. Assemble in the Slow Cooker: Add the crushed tomatoes, tomato sauce, remaining chicken broth, dried oregano, dried basil, and red pepper flakes (if using) to the slow cooker. Stir to combine. Season with a little salt and pepper.
  6. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. Cook the Pasta: About 20-25 minutes before serving, cook the mafalda pasta or broken lasagna noodles in a separate pot of salted boiling water according to package directions for al dente. Drain well and stir into the slow cooker.
  8. Make the Creamy Ricotta Topping: While the pasta cooks, combine the whole-milk ricotta cheese and freshly grated Parmesan cheese in a small bowl. Stir until smooth and creamy. Season with a pinch of black pepper.
  9. Serve and Garnish: Ladle the hot soup into bowls. Add a generous dollop of the ricotta mixture to the center of each bowl. Sprinkle with shredded mozzarella cheese (if using) and fresh parsley. Serve immediately with extra Parmesan cheese on the side.

Notes

For best results, do not add dry pasta to the slow cooker early; cook it separately and add at the end to avoid mushiness. Use whole-milk ricotta for the creamiest texture. The soup base can be frozen without the pasta for up to 3 months.

Nutrition

Keywords: slow cooker lasagna soup, lasagna soup, crockpot lasagna soup, easy lasagna soup, comfort food, Italian soup, weeknight dinner

Find it online: https://breezybake.com/cozy-slow-cooker-lasagna-soup-with-creamy-ricotta/