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Creamy Slow Cooker Lasagna Soup with Ricotta Dollops

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This slow cooker lasagna soup delivers all the comforting flavors of classic lasagna without the hours of assembly and baking. The rich tomato broth, Italian sausage, and creamy ricotta dollops create a satisfying meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground Italian sausage (mild or sweet, casings removed)
  • 1/2 lb ground beef (80/20 recommended)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 28 oz can crushed tomatoes (San Marzano preferred)
  • 3 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 bay leaves
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 3 cups fresh spinach, roughly chopped
  • 15 oz whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Brown the Meat and Aromatics: Heat a large skillet over medium-high heat. Add the Italian sausage and ground beef. Cook for 5-7 minutes, breaking it up, until browned. Leave about 1 tablespoon of fat in the pan. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Build the Flavor Base: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens and becomes fragrant.
  3. Transfer to the Slow Cooker: Dump the meat and onion mixture into a 6-quart slow cooker. Add the crushed tomatoes, chicken broth, dried oregano, dried basil, red pepper flakes (if using), and bay leaves. Stir to combine.
  4. Slow Cook the Base: Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  5. Prepare the Ricotta Dollops: About 30 minutes before serving, combine the ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, and a pinch of salt and pepper in a small bowl. Stir until smooth. Set aside at room temperature.
  6. Add the Noodles: About 20-25 minutes before serving, remove the bay leaves. Break the lasagna noodles into 2-inch pieces and stir them into the hot broth. Make sure they are fully submerged. Cover and cook on high for 15-20 minutes until tender but still al dente.
  7. Wilt the Spinach: Once the noodles are done, stir in the chopped spinach. Cook for about 1 minute until wilted.
  8. Add the Ricotta Dollops: Ladle the hot soup into bowls. Drop generous spoonfuls of the ricotta mixture into the center of each bowl. Sprinkle the remaining mozzarella and Parmesan over the top. Garnish with fresh parsley.
  9. Serve Immediately: Serve with crusty bread or a side salad. Add a drizzle of olive oil and a crack of black pepper if desired.

Notes

Don’t add the noodles too early or they will become mushy. Season in layers for best flavor. Use full-fat ricotta for creamiest dollops. Toast the tomato paste to deepen flavor. Let the soup rest for 10-15 minutes before serving if possible. Use a ladle to serve for a good mix of ingredients.

Nutrition

Keywords: slow cooker lasagna soup, creamy lasagna soup, ricotta dollops, Italian sausage soup, easy weeknight dinner, comfort food, Crock-Pot recipe

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