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Cozy Crockpot Lasagna Soup with Easy Ricotta Dollop

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This cozy crockpot lasagna soup with ricotta dollop delivers all the comfort of lasagna without the work. The broth gets thick and silky, the noodles soak up tomato goodness, and the creamy ricotta on top melts into everything like a warm hug.

Ingredients

Scale
  • 1 pound ground beef or Italian sausage (half beef, half sweet Italian sausage recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (14 ounces) diced tomatoes, undrained (fire-roasted recommended)
  • 4 cups chicken or beef broth (low-sodium)
  • 2 tablespoons tomato paste (double-concentrated)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 bay leaves
  • 8 ounces lasagna noodles, broken into 2-inch pieces (regular or gluten-free)
  • 1/2 cup heavy cream
  • 1 cup whole milk ricotta cheese (full-fat)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lemon zest (fresh)
  • 1 clove garlic, minced very fine
  • 2 tablespoons fresh basil or parsley, chopped
  • Pinch of salt and pepper

Instructions

  1. Brown the meat: Heat a large skillet over medium-high heat. Add the ground beef and/or Italian sausage, breaking it apart with a wooden spoon. Cook until deeply browned, about 6-8 minutes. Drain excess fat if needed (leave about 1 tablespoon for flavor).
  2. Sauté the aromatics: Add the diced onion to the skillet with the meat. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and let it caramelize for about 1 minute.
  3. Transfer to crockpot: Dump the meat and onion mixture into your slow cooker. Add the crushed tomatoes, diced tomatoes with their juices, broth, dried oregano, dried basil, dried thyme, salt, black pepper, red pepper flakes if using, and bay leaves. Stir everything together until well combined.
  4. Cook on low: Cover and cook on low for 4-5 hours or on high for 2-3 hours.
  5. Add the noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Make sure they are fully submerged in the liquid. Cover and cook on high for 20-30 minutes until the noodles are tender but still have a tiny bite.
  6. Finish the broth: Remove the bay leaves. Stir in the heavy cream until fully incorporated. Taste and adjust salt and pepper.
  7. Make the ricotta dollop: While the noodles cook, combine the ricotta, Parmesan, lemon zest, minced garlic, fresh herbs, salt, and pepper in a small bowl. Stir gently. Set aside at room temperature so it softens slightly.
  8. Serve immediately: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Sprinkle extra Parmesan and fresh herbs on top if desired. Serve with crusty bread for dipping.

Notes

Don’t overcook the noodles; cook to just al dente. Brown the meat properly for richer flavor. Season in layers. Let the ricotta come to room temperature before serving. The lemon zest in the dollop is not optional—it brightens the whole dish. For leftovers, make fresh ricotta dollop as the old one gets watery. Freeze the soup base without noodles or cream for up to 3 months.

Nutrition

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

Find it online: https://lumalunch.com/cozy-crockpot-lasagna-soup-with-easy-ricotta-dollop/