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Crockpot Lasagna Soup with Creamy Ricotta Dollop

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This crockpot lasagna soup with creamy ricotta dollop is the ultimate comfort food—rich, hearty, and incredibly easy to make. With a quick stovetop start, the slow cooker does all the work, delivering deep, soul-soothing flavor in every bowl.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 2 dried bay leaves
  • 8 ounces mafalda pasta (or broken lasagna noodles)
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped (for garnish)
  • 1 cup whole milk ricotta cheese
  • ¼ cup fresh Parmesan cheese, grated
  • Zest of ½ lemon
  • Pinch of salt and black pepper (for ricotta dollop)

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over—about 6 to 8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the Aromatics: Add the diced onion to the skillet with the beef. Cook for 3 to 4 minutes, until softened and translucent. Stir in the minced garlic, oregano, basil, and red pepper flakes. Cook for another 30 seconds until fragrant.
  3. Build the Base: Transfer the beef mixture to your slow cooker. Add the crushed tomatoes, tomato paste, beef broth, and bay leaves. Stir everything together until well combined.
  4. Slow Cook: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  5. Add the Pasta: About 30 minutes before serving, remove the bay leaves. Stir in the mafalda pasta (or broken lasagna noodles). Cover and cook on high for 20 to 30 minutes, until the pasta is tender but still al dente.
  6. Make the Ricotta Dollop: While the pasta cooks, combine the ricotta, grated Parmesan, lemon zest, and a pinch of salt and pepper in a small bowl. Stir until smooth. Set aside at room temperature.
  7. Finish and Serve: Once the pasta is done, taste the soup and adjust salt and pepper as needed. Ladle into bowls, top with a generous dollop of the ricotta mixture, and sprinkle with fresh parsley. Serve immediately.

Notes

For meal prep, cook the pasta separately and add it to individual bowls when reheating to prevent mushiness. Let the ricotta dollop sit at room temperature for 15 minutes before serving for best melting. If freezing, freeze the soup without the pasta and make fresh ricotta dollop when serving.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, lasagna soup with ricotta, easy lasagna soup, comfort food soup, fall soup recipe

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