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Cozy Slow Cooker Lasagna Soup with Ricotta Swirl

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This slow cooker lasagna soup with ricotta swirl delivers all the gooey cheese, rich tomato broth, and tender noodles of traditional lasagna with minimal hands-on effort. The ricotta is stirred in at the end to create creamy pockets that melt into the broth, making it a cozy, spoonable comfort food perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (85/15 or 90/10)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 8–10 lasagna noodles, broken into pieces
  • 1 cup whole milk ricotta cheese
  • 3 cups fresh spinach, roughly chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink—about 6-8 minutes. Season with a pinch of salt and pepper. Leave about a tablespoon of fat in the pan.
  2. Sweat the aromatics: Add the diced onion to the skillet with the beef. Cook for 3-4 minutes until softened and translucent. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant.
  3. Build the base: Transfer the beef and onion mixture to a 5-6 quart slow cooker. Add the crushed tomatoes, tomato paste, and beef broth. Stir until the tomato paste is fully dissolved.
  4. Slow cook: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
  5. Add the noodles: About 30 minutes before serving, break the lasagna noodles into roughly 2-inch pieces. Stir them into the soup, ensuring they are fully submerged. Cover and cook on HIGH for 20-30 minutes, or until tender but still al dente.
  6. Wilt the spinach: Stir in the chopped spinach. Cover and let it cook for 2-3 minutes until bright green and tender.
  7. Make the ricotta swirl: In a small bowl, combine the ricotta, half the mozzarella, and half the Parmesan. Season with a pinch of salt and black pepper. Stir until smooth and creamy.
  8. Finish and serve: Ladle the soup into bowls. Dollop a generous spoonful of the ricotta mixture into the center of each bowl. Sprinkle with the remaining mozzarella and Parmesan. Garnish with fresh parsley or basil if desired. Serve immediately.

Notes

Don’t overcook the noodles; check at 20 minutes. Brown the meat well for deep flavor. Use low-sodium broth to control saltiness. Stir the ricotta into individual bowls, not the pot, to keep creamy pockets intact. Let the soup rest for 5 minutes before serving. For meal prep, freeze the soup base without noodles and add freshly cooked noodles when reheating.

Nutrition

Keywords: slow cooker lasagna soup, lasagna soup, ricotta swirl, comfort food, easy dinner, slow cooker recipe

Find it online: https://cookyep.com/cozy-slow-cooker-lasagna-soup-with-ricotta-swirl/