Crockpot Lasagna Soup with Beef & Ricotta (Print Version)
Enjoy the comforting flavors of lasagna in a bowl! This easy crockpot soup features savory beef, tender pasta, and creamy ricotta for a simple weeknight meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 260 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian
# Ingredients:
→ Hearty Beef & Aromatics
01 -
1 lb lean ground beef (90/10)
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, minced
04 -
2 tsp Italian seasoning
05 -
1/2 tsp red pepper flakes (optional)
→ Rich Tomato Broth
06 -
1 (28 oz) can crushed tomatoes
07 -
1 (14.5 oz) can diced tomatoes, undrained
08 -
4 cups beef broth
09 -
2 tbsp tomato paste
10 -
1 tbsp Worcestershire sauce
11 -
Salt and black pepper to taste
→ Lasagna Layers & Creamy Swirl
12 -
6-8 lasagna noodles, broken into 1-2 inch pieces
13 -
1 cup part-skim ricotta cheese
14 -
1/2 cup grated Parmesan cheese
15 -
1 cup shredded part-skim mozzarella cheese
→ Fresh Finish
16 -
1/4 cup fresh basil, chopped, for garnish
# Instructions:
01 -
In a large skillet, brown 1 lb lean ground beef (90/10) over medium-high heat, breaking it apart. Drain excess fat. Add 1 medium yellow onion, diced, and cook until softened, about 5 minutes. Stir in 4 cloves garlic, minced, 2 tsp Italian seasoning, and 1/2 tsp red pepper flakes (optional) for 1 minute more.
02 -
Transfer the browned beef mixture to a 6-quart crockpot. Add 1 (28 oz) can crushed tomatoes, 1 (14.5 oz) can diced tomatoes, undrained, 4 cups beef broth, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Season generously with salt and black pepper to taste.
03 -
Stir all ingredients well in the crockpot. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. This slow cooking allows the flavors to meld beautifully, creating a rich base for your Crockpot Lasagna Soup with Beef & Ricotta.
04 -
After the initial cooking time, stir the soup. Break 6-8 lasagna noodles into 1-2 inch pieces and add them to the crockpot. Ensure the noodles are submerged in the liquid. Cover and continue cooking on HIGH for another 20-30 minutes, or until the noodles are tender.
05 -
While the noodles cook, in a small bowl, combine 1 cup part-skim ricotta cheese and 1/2 cup grated Parmesan cheese. Mix well until smooth. This creamy ricotta mixture will be swirled into individual servings, adding a classic lasagna layer to your Crockpot Lasagna Soup with Beef & Ricotta.
06 -
Once the noodles are tender, stir 1 cup shredded part-skim mozzarella cheese into the hot soup until melted and fully incorporated. This adds a wonderful cheesy stretch and richness to the Crockpot Lasagna Soup with Beef & Ricotta.
07 -
Ladle the hot Crockpot Lasagna Soup with Beef & Ricotta into bowls. Top each serving with a dollop of the ricotta-Parmesan mixture and garnish generously with 1/4 cup fresh basil, chopped. Serve immediately and enjoy!
# Notes:
01 -
For a vegetarian option, omit the ground beef and use a plant-based ground substitute, adjusting cooking time as needed.
02 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Serve this hearty soup with a side of crusty garlic bread or a simple green salad to complete your meal.
04 -
Regular lasagna noodles work best for breaking into pieces, but you can use oven-ready noodles if preferred, though they may soften faster.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
large skillet
03 -
cutting board
04 -
knife
05 -
measuring cups
06 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 477 kcal
Total Fat: 20 g
Total Carbohydrate: 36 g
Protein: 35 g