Slow Cooker Lasagna Soup


  • 1 pound ground beef
  • 8 oz. butterfly noodles or lasagna noodles, broken into pieces
  • 6 cups chicken broth
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup parmesan cheese, grated, divided
  • 1 cup ricotta cheese
  • 3/4 cup white onion, finely chopped
  • 1/3 cup heavy cream
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste

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  1. Brown beef and onion in a large pan or skillet over medium-high heat until beef is cooked through and onion is softened. Season with salt and pepper, then add garlic and cook for another 1 minute.
  2. Drain fat and transfer beef to slow cooker.
  3. Add in chicken broth, tomatoes and tomato paste, then add oregano, basil, red pepper flakes and bay leaf. Season generously with salt and pepper and stir everything together.
  4. Cover, turn slow cooker on high and cook for 2 hours.
  5. Taste and adjust seasoning, if necessary, then stir in heavy cream and 3/4 cup parmesan cheese.
  6. Stir in pasta, then cook for another 20-30 minutes, or until al dente.
  7. In a separate bowl, mix ricotta, remaining parmesan cheese and lemon juice together. Season with salt and pepper and set aside.
  8. Once pasta is cooked, ladle soup into serving bowls, top with a dollop of lemon ricotta mixture and serve hot!

Enjoy !

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