This Crockpot Cheesy Ricotta Lasagna Soup is a cozy hug in a bowl! It combines hearty pasta, rich tomato sauce, and creamy ricotta cheese for a comforting meal.
Who knew lasagna could be soup? It’s a fun twist and I love how easy it is to just toss everything in the crockpot. Perfect for busy days—less time cooking, more time relaxing!
Key Ingredients & Substitutions
Ground Beef/Sausage: I love using ground beef for its flavor, but Italian sausage adds a nice spice. If you’re opting for a healthier option, turkey or chicken works well. For a vegetarian alternative, consider lentils or a meat substitute.
Lasagna Noodles: Traditional lasagna noodles are great, but you can also use mafaldine pasta for a fun twist. If you’re gluten-free, there are many gluten-free pasta options out there. Just adjust cooking time as needed!
Marinara Sauce: Use your favorite store-bought sauce or make your own for a personal touch. If you’re looking for a lighter taste, a simple tomato basil sauce can be a nice alternative.
Ricotta Cheese: This is essential for that creamy texture. If you want a lighter version, try cottage cheese blended smooth. Vegan ricotta also works well if you’re avoiding dairy.
How Do You Ensure the Pasta is Perfectly Cooked in a Slow Cooker?
The key to cooking pasta in the slow cooker is timing. You want it tender but not mushy! Start by cooking the soup base for a good 4 hours on low. Just before serving, add the broken noodles and switch to high for another 20-30 minutes.
- This keeps the pasta from soaking too much liquid and becoming overly soft.
- Stir gently to prevent sticking, and be sure to check for doneness!
Crockpot Cheesy Ricotta Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups marinara sauce (or your favorite spaghetti sauce)
- 1 cup water
- 8 oz lasagna noodles, broken into large bite-sized pieces or mafaldine pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
For the Cheesy Topping:
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese, plus extra for topping
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and then about 4 hours for cooking in the crockpot. You’ll spend a little time cooking up the meat and mixing up the ingredients before letting the crockpot do the rest of the work.
Step-by-Step Instructions:
1. Brown the Meat:
In a skillet over medium heat, cook the ground beef (or sausage), onion, and garlic. Stir until the meat is browned and the onions are translucent, about 5-7 minutes. Drain any excess fat to keep the soup lighter.
2. Assemble in the Crockpot:
Transfer the meat mixture to the crockpot. Add in the beef broth, marinara sauce, water, dried basil, oregano, crushed red pepper flakes (if using), salt, and black pepper. Give it a good stir to combine everything nicely.
3. Start Cooking:
Cover the crockpot and cook on low for about 4 hours. This allows all the flavors to meld together beautifully!
4. Add the Pasta:
After 4 hours of cooking, add the broken lasagna noodles or mafaldine pasta directly into the crockpot. Stir gently to make sure the noodles are submerged in the soup.
5. Finish Cooking:
Cover again and switch to high for another 20-30 minutes, or until the pasta is cooked to your liking. Give it a stir halfway through to prevent sticking!
6. Create the Cheesy Mixture:
In a separate bowl, mix together the ricotta cheese with the mozzarella and Parmesan cheeses. This will create a creamy topping for your soup.
7. Serve & Enjoy:
Ladle the soup into bowls, and top each serving with a generous dollop of the ricotta-cheese mixture. Garnish everything with fresh basil or parsley and an extra sprinkle of grated Parmesan for a lovely finish.
Serve hot and savor the cheesy, comforting flavors of this unique lasagna soup! Perfect for chilly evenings or whenever you need a fun twist on classic lasagna!
Can I Use Frozen Ground Beef in This Recipe?
Yes, you can use frozen ground beef! Just make sure to thaw it completely before cooking. You can thaw overnight in the fridge or use the microwave’s defrost setting. Cook the meat until fully browned before adding it to the crockpot.
Can I Make This Soup Vegetarian?
Absolutely! You can substitute the ground beef with lentils, mushrooms, or a plant-based meat alternative. Just be sure to adjust the cooking times accordingly, as lentils cook faster than beef.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it has thickened too much.
Can I Freeze This Lasagna Soup?
Yes! This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It should keep well for up to 3 months. Thaw in the refrigerator before reheating on the stove.
