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Slow Cooker Lasagna Soup with Broken Lasagna Noodles and Ricotta

Slow cooker lasagna soup combines browned beef, crushed tomatoes, and broken lasagna noodles in a savory broth, then cooks until the noodles are tender. Each bowl gets a creamy ricotta, mozzarella, Parmesan, and parsley topping.
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Prep Time 15 minutes
Cook Time 7 hours 55 minutes
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 555
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 1 lb ground beef 85% lean
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 6 cups low-sodium beef broth
  • 8 oz lasagna noodles broken into 2-inch pieces
For the ricotta topping
  • 1 cup whole-milk ricotta
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Make the soup
  1. Heat the olive oil in a 12-inch skillet over medium heat, then add the onion and ground beef.
  2. Cook for 7 to 9 minutes, breaking up the beef, until the beef is browned and reaches 160°F; drain excess fat if needed.
  3. Stir in the garlic, tomato paste, Italian seasoning, salt, and black pepper, and cook for 1 minute.
  4. Transfer the beef mixture to a 6-quart slow cooker and stir in the crushed tomatoes and beef broth.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
  6. Set the slow cooker to HIGH and stir in the broken lasagna noodles.
  7. Cover and cook for 30 to 45 minutes, stirring once halfway through, until the noodles are tender.
Make the ricotta topping
  1. Stir together the ricotta, mozzarella, Parmesan, and parsley in a small bowl.
  2. Ladle the soup into bowls.
  3. Top each serving with a spoonful of the ricotta mixture.

Notes

For the best texture, serve soon after the noodles become tender. Refrigerate leftovers for up to 4 days; freezing is possible, though the noodles may soften after thawing. For a gluten-free option, use gluten-free lasagna noodles and check that the broth and Italian seasoning are gluten-free.