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Easy Crockpot Lasagna Soup with Ricotta Cheese

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 1.5 lbs lean ground beef (85/15)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 can (28 oz) crushed San Marzano tomatoes
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 5 cups rich beef broth
  • 9 sheets regular wavy lasagna noodles, broken into 2-inch pieces
  • 1 cup whole-milk ricotta cheese
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil ribbons

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef and diced onion for 6–7 minutes. Drain excess fat, then stir in garlic, tomato paste, and Italian seasoning for 1 minute.
  2. Transfer beef mixture to a 6-quart slow cooker. Stir in crushed tomatoes, diced tomatoes, and beef broth. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  3. Turn slow cooker to HIGH, stir in the broken lasagna noodles, cover, and cook for 25–30 minutes until tender.
  4. Mix ricotta, Parmesan, and half of the mozzarella in a bowl. Ladle soup into bowls, top with a scoop of ricotta mixture, remaining mozzarella, and fresh basil.

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