This warm and comforting Lasagna Soup brings all the cheesy goodness you love in lasagna but in a fun and easy soup form. With ricotta, noodles, and your favorite veggies, what’s not to love?
It’s a crowd-pleaser that simmers in your Crockpot, filling your kitchen with delicious smells. I like serving it with crusty bread for dipping—because who can resist cheesy bread?! 😋
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: Using either adds a rich flavor! If you want a lighter option, ground turkey or chicken works well too. For a vegetarian version, consider using lentils or mushrooms.
Onion and Garlic: These are essential for building flavor. Yellow or white onions are great, but shallots can add a nice twist too. If you’re out of fresh garlic, jarred minced garlic is a decent backup.
Crushed Tomatoes: They’re the heart of this soup. If you only have whole or diced tomatoes, just crush them in your hands or chop them before adding. You can also use fire-roasted tomatoes for a smoky flavor.
Noodles: I love mafaldine noodles, but really any pasta works. If you’re gluten-free, consider using gluten-free pasta or even zoodles (zucchini noodles) for a lighter take.
Cheeses: Ricotta is a must for creaminess, but mascarpone can also be used. For the mozzarella and Parmesan, any melting cheese will do. My personal choice is to mix in a bit of provolone for extra flavor!
How Do I Ensure Perfectly Cooked Noodles in the Soup?
Adding the noodles properly is key to avoid mushiness. Here’s a simple method:
- Wait until the last 30 minutes to include the noodles. This helps keep them firm.
- Stir them in well but don’t overmix—let them soak up the soup without falling apart.
- Check doneness after 25 minutes. If they’re al dente, they’ll finish cooking in the hot soup while you prepare the cheese topping.
Following this approach helps your noodles maintain their shape and texture, making every bowl enjoyable!
Crockpot Cheesy Ricotta Lasagna Soup
Ingredients You’ll Need:
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef or chicken broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 8 ounces mafaldine noodles (or broken lasagna noodles)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This delicious soup will take about 10-15 minutes of prep time, and then you’ll let it cook in the Crockpot for 3-4 hours on high or 6-8 hours on low. Plus, there’s an additional 30 minutes for the noodles to cook right before serving. So overall, you’ve got an easy meal ready to enjoy in about 7-8 hours! Perfect for a stress-free dinner.
Step-by-Step Instructions:
1. Brown the Meat:
In a skillet over medium heat, add the ground beef or Italian sausage. Cook until browned and no pink remains. Once cooked, drain any excess fat from the pan.
2. Sauté Onion and Garlic:
Add the diced onion and minced garlic to the skillet with the meat. Sauté for about 3-5 minutes, until the onions are soft and translucent. This will add great flavor to your soup!
3. Combine in the Crockpot:
Transfer the meat mixture to your Crockpot. Pour in the crushed tomatoes, broth, Italian seasoning, and red pepper flakes (if you like a kick!). Season with salt and pepper to taste. Stir everything to combine well.
4. Slow Cook:
Cover the Crockpot and let it cook on low for 6-8 hours or on high for 3-4 hours. This will allow all those delicious flavors to blend beautifully.
5. Add Noodles:
About 30 minutes before serving, add the mafaldine noodles to the Crockpot. Stir them into the mixture, cover, and let them cook until tender—about 25-30 minutes.
6. Make the Creamy Cheese Mixture:
While the noodles are cooking, in a separate bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well until smooth.
7. Serve It Up:
Once the noodles are tender, ladle the soup into bowls. Top each serving with a generous dollop of the creamy cheese mixture for that extra deliciousness!
8. Garnish and Enjoy:
Finish with a sprinkle of freshly chopped basil or parsley, and add some extra Parmesan cheese if you desire. Serve hot, and enjoy with crusty garlic bread if you like!
Dig into this cozy, cheesy lasagna soup with the creamy ricotta and tender noodles swimming in a rich tomato broth. It’s comfort in a bowl!
Can I Use Ground Turkey Instead of Beef or Sausage?
Absolutely! Ground turkey is a great alternative if you’re looking for a lighter option. It will still absorb all the delicious flavors from the soup.
What If I Don’t Have Mafaldine Noodles?
No worries! You can use any pasta shape you have on hand—broken lasagna noodles, penne, or rotini work well too. Just make sure to adjust the cooking time according to the pasta you choose.
Can I Make This Soup Vegetarian?
Yes! Simply omit the meat and substitute with lentils, mushrooms, or your favorite veggies. You might want to add a bit more broth for flavor and adjust the cooking time if you’re using lentils.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
