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Creamy Slow Cooker Lasagna Soup Recipe with Ricotta Dollops Made Easy

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A comforting and easy-to-make creamy lasagna soup cooked in a slow cooker, featuring ricotta and cottage cheese dollops for a silky, rich finish. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 lb lean ground beef
  • 1/2 lb Italian sausage (optional)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 15 oz tomato sauce
  • 4 cups low sodium beef broth
  • 6 oz dried lasagna noodles, broken into pieces
  • 2 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup whole milk ricotta cheese
  • 1/2 cup cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

Instructions

  1. Heat a large skillet over medium-high heat. Add ground beef and Italian sausage (if using). Break up the meat with a wooden spoon and cook until browned, about 7-8 minutes. Drain excess fat if necessary.
  2. Add chopped onion and minced garlic to the skillet. Cook another 3-4 minutes until softened and fragrant.
  3. Transfer the cooked meat, onions, and garlic into the slow cooker. Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir well to combine.
  4. Break the lasagna noodles into bite-sized pieces and stir them into the slow cooker mixture. No need to pre-cook the noodles.
  5. Cover and cook on low heat for 4 to 5 hours. Check around the 4-hour mark and stir gently to prevent sticking. Add more broth or water if the soup is too thick.
  6. While the soup cooks, blend ricotta and cottage cheese in a mixing bowl until smooth using a whisk or fork. Season with a pinch of salt and pepper.
  7. About 15 minutes before serving, stir shredded mozzarella and grated Parmesan cheese into the soup until melted and creamy. Adjust seasoning as needed.
  8. Ladle soup into bowls and add generous dollops of the ricotta mixture on top. Garnish with fresh basil or parsley.

Notes

Brown meat thoroughly before adding to slow cooker for better flavor. Stir gently halfway through cooking to prevent noodles from sticking. Blend ricotta with cottage cheese for smooth dollops. Add cheese at the end to avoid rubbery texture. If soup thickens too much when cooled, reheat gently with added broth. Can be made on stovetop in a Dutch oven simmering 45-60 minutes.

Nutrition

Keywords: slow cooker, lasagna soup, creamy soup, ricotta dollops, comfort food, easy dinner, ground beef, Italian sausage, slow cooker recipe

Find it online: https://jodierecipes.com/creamy-slow-cooker-lasagna-soup-recipe-with-ricotta-dollops-made-easy/