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Easy Slow Cooker Lasagna Soup with Creamy Ricotta

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This Easy Slow Cooker Lasagna Soup with Creamy Ricotta delivers all the rich, meaty, cheesy magic of lasagna without the hassle. A true dump-and-go slow cooker meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Fresh basil or parsley, for garnish

Instructions

  1. Brown the sausage and aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Add the diced onion and cook for another 3-4 minutes until softened. Stir in the garlic, oregano, basil, and red pepper flakes, and cook for 30 seconds until fragrant.
  2. Transfer to the slow cooker: Dump the browned sausage mixture into your slow cooker. Add the crushed tomatoes, diced tomatoes (with their juices), chicken broth, tomato paste, salt, and pepper. Stir everything together until well combined.
  3. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. Add the noodles: About 30 minutes before you’re ready to eat, stir in the broken lasagna noodles. Make sure they’re fully submerged in the liquid. Cover and cook on HIGH for 20-30 minutes, or until the noodles are tender.
  5. Make the creamy ricotta mixture: While the noodles cook, stir together the ricotta cheese and grated Parmesan in a small bowl. Set it aside.
  6. Finish the soup: Once the noodles are tender, turn off the slow cooker. Stir in about half of the ricotta mixture until it’s mostly incorporated.
  7. Serve and top: Ladle the soup into bowls. Top each serving with a generous dollop of the remaining ricotta mixture and a sprinkle of shredded mozzarella. Garnish with fresh basil or parsley if desired.

Notes

Don’t skip browning the meat for depth of flavor. Add noodles at the end to prevent mushiness. Use full-fat ricotta for creaminess. Taste before serving and adjust salt and pepper. Stir gently once noodles are added. Soup gets better the next day; store noodles separately if making ahead.

Nutrition

Keywords: slow cooker lasagna soup, lasagna soup, easy lasagna soup, creamy ricotta, Italian soup, comfort food, dump and go

Find it online: https://lindabake.com/easy-slow-cooker-lasagna-soup-with-creamy-ricotta-50-characters/