This Crockpot Cheesy Ricotta Lasagna Soup is a warm hug in a bowl! With layers of ricotta, melting cheese, and hearty pasta, it’s comfort food at its best.
Who needs a complicated lasagna when you can have all that deliciousness in a simple soup? I love throwing everything in the Crockpot and smelling it for hours—heavenly! 😊
It’s perfect for busy days. Just toss in your ingredients, let it cook, and enjoy a cozy meal with less fuss. Serve it with some crispy bread for a tasty combo!
Key Ingredients & Substitutions
Ground Italian Sausage: This adds great flavor to the soup. You can use mild or spicy based on what you like. For a healthier option, try ground turkey or chicken, or even a plant-based sausage.
Marinara Sauce: Store-bought is easy, but homemade is fantastic if you have the time. You can substitute with any tomato-based sauce you love, like arrabbiata for extra spice.
Pasta: I love using mafaldine for its ruffled texture. If you can’t find it, swap in any short pasta like fusilli or penne. Avoid long pasta as it can get mushy.
Ricotta Cheese: This adds creaminess. If you’re looking for a lower-fat option, cottage cheese is a great substitute. Just blend it a bit for a smoother texture.
Fresh Herbs: Fresh parsley or basil elevate the flavor. If you don’t have fresh, dried herbs can work too, just use less as they’re more concentrated.
How Do I Ensure the Pasta is Perfectly Cooked in the Soup?
Cooking pasta in a soup can be tricky. Here’s how to do it right:
- Wait until the last 30 minutes of cooking to add your uncooked pasta. This way, it has just enough time to soften without becoming mushy.
- Stir occasionally while cooking the pasta to prevent it from sticking together.
- Check for doneness a few minutes before the timer goes off, as the pasta can cook quickly in the heat of the soup!
Following these tips will help you get a perfect al dente pasta that maintains its structure, making your soup delicious every time!
Crockpot Cheesy Ricotta Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 lb ground Italian sausage (mild or spicy based on preference)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups marinara sauce (store-bought or homemade)
- 4 cups chicken broth
- 1 (14 oz) can crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
For the Pasta and Cheese Layer:
- 8 oz mafaldine or other short ruffled pasta (like ruffled lasagna noodles), uncooked
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Garnish:
- 2 tbsp fresh parsley or basil, chopped (optional for garnish)
- Additional Parmesan and fresh herbs for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and 4-6 hours of cooking on low (or 2-3 hours on high). It’s so simple—just toss everything in the Crockpot and let it work its magic!
Step-by-Step Instructions:
1. Cook the Sausage:
In a skillet over medium heat, cook the ground Italian sausage, breaking it apart as it cooks, until browned and cooked through. Drain any excess fat to keep your soup healthy and delicious.
2. Sauté the Aromatics:
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Then stir in the minced garlic and cook for an additional minute until fragrant. Remove the mixture from heat.
3. Combine in the Crockpot:
In the crockpot, combine the cooked sausage mixture, marinara sauce, chicken broth, crushed tomatoes, dried basil, oregano, and red pepper flakes (if using), along with salt and pepper. Mix everything well to combine the flavors.
4. Cook the Soup:
Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours. This time allows all the flavors to meld beautifully together.
5. Add the Pasta:
About 30 minutes before serving, stir in the uncooked pasta. Cover and continue cooking until the pasta is al dente, about 25-30 minutes on low. Remember to stir occasionally to prevent the pasta from sticking.
6. Prepare the Cheese Mixture:
While the pasta cooks, mix the ricotta cheese, mozzarella, and Parmesan in a small bowl until well combined. This cheesy mixture adds the perfect creaminess to the soup!
7. Serve and Enjoy:
Once the pasta is cooked, ladle the soup into bowls and add a generous dollop of the cheesy ricotta mixture in the center of each bowl. This makes it extra special!
8. Garnish:
Finish with a sprinkle of extra Parmesan cheese and freshly chopped herbs, such as parsley or basil, for a burst of freshness.
9. Pair and Enjoy:
Serve warm with crusty garlic bread or toasted baguette slices for dipping. Enjoy this cozy, hearty, and cheesy lasagna-inspired soup straight from the crockpot—all the classic flavors with less effort!
Can I Use Different Types of Pasta?
Absolutely! While mafaldine is great for this recipe, you can substitute it with any short pasta like penne, fusilli, or rotini. Just make sure to adjust the cooking time according to the pasta you choose, as some varieties may cook faster than others.
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by swapping the ground Italian sausage with a plant-based sausage or using extra veggies like mushrooms, zucchini, and spinach to add flavor and texture. Just be sure to use vegetable broth instead of chicken broth!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a little extra broth if needed to thin it out. The soup might thicken as it sits, so don’t hesitate to adjust the consistency!
Can This Soup Be Frozen?
Yes, you can freeze the soup! Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating, and be mindful to add a splash of broth when reheating, as the pasta will absorb some liquid while frozen.
