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Cozy Crockpot Lasagna Soup with Ricotta Dollop

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This cozy crockpot lasagna soup with ricotta dollop is a quick and easy slow cooker dinner that tastes just like lasagna without the fuss. Rich tomato broth, tender noodles, melted mozzarella, and a cold, creamy ricotta dollop make it the ultimate comfort food for busy weeknights.

Ingredients

Scale
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 small yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup shredded mozzarella cheese
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon olive oil (extra virgin)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 clove garlic, minced (optional)

Instructions

  1. Brown the sausage and aromatics: Heat 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 until translucent, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Drain excess fat: Use a slotted spoon to transfer the sausage mixture to the slow cooker, leaving the grease behind.
  3. Build the broth: Add the crushed tomatoes, diced tomatoes (with their juices), chicken broth, tomato paste, Italian seasoning, dried basil, red pepper flakes, and a generous pinch of salt and pepper to the slow cooker. Stir everything together until the tomato paste is fully dissolved.
  4. Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  5. Add the noodles: About 15 minutes before serving, stir in the broken lasagna noodles. Make sure they are fully submerged in the broth. Cover and cook on high for 12-15 minutes, or until the noodles are tender but still al dente.
  6. Stir in the mozzarella: Once the noodles are cooked, remove the lid and stir in the shredded mozzarella cheese until melted. If the soup looks too thick, add a splash of warm broth or water.
  7. Make the ricotta dollop: While the noodles cook, combine the ricotta, fresh parsley, olive oil, salt, pepper, and optional garlic in a small bowl. Stir until smooth and creamy. Taste and adjust seasoning.
  8. Serve and garnish: Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Sprinkle with extra fresh parsley or basil if desired. Serve immediately with crusty bread for dipping.

Notes

Don’t overcook the noodles; set a timer and check at 10 minutes. Toast the tomato paste in the skillet for deeper flavor. Season in layers and adjust at the end. Keep the ricotta dollop cold for best texture contrast. Toast crusty bread for dipping.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, lasagna soup with ricotta, easy lasagna soup, comfort food soup, Italian sausage soup

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