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Lightened-Up Slow Cooker Lasagna Soup with Ricotta

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A lighter, slow-cooker version of classic lasagna soup, featuring lean ground chicken, fire-roasted tomatoes, and a creamy ricotta topping. This comforting soup is easy to prepare and perfect for meal prep.

Ingredients

Scale
  • 1 pound lean ground chicken or turkey (93% lean)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 can (28 ounces) fire-roasted crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 Parmesan rind (optional)
  • 6–8 whole wheat lasagna noodles, broken into 1-inch pieces
  • 1 cup part-skim ricotta cheese
  • ½ cup fresh mozzarella pearls, halved (optional)
  • Fresh basil and parsley, for garnish
  • Salt and black pepper, to taste

Instructions

  1. Brown the meat and aromatics: Heat a large skillet over medium-high heat. Add the ground chicken and cook, breaking it apart with a wooden spoon, until no longer pink (about 5-6 minutes). Add the diced onion and cook for another 3 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Transfer to the slow cooker: Using a slotted spoon, transfer the meat mixture to a 6-quart slow cooker. Add the fire-roasted crushed tomatoes, tomato paste, balsamic vinegar, dried oregano, dried basil, red pepper flakes, and Parmesan rind (if using). Pour in the low-sodium chicken broth and stir well.
  3. Slow cook the base: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
  4. Add the noodles: About 30 minutes before serving, remove the Parmesan rind (if used) and stir in the broken lasagna noodles. Make sure they are fully submerged. Cover and cook on HIGH for 20-25 minutes, until the noodles are tender but still have a slight bite.
  5. Prepare the ricotta topping: While the noodles cook, mix the ricotta cheese in a small bowl with a pinch of salt and a few grinds of black pepper. For extra creaminess, stir in a tablespoon of hot broth from the slow cooker.
  6. Finish and serve: Once the noodles are tender, taste the broth and adjust seasoning with salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper). Ladle the soup into bowls, top with a generous dollop of the ricotta mixture, and scatter fresh mozzarella pearls on top if using. Garnish with fresh basil and parsley.

Notes

Don’t add the noodles too early or they will become mushy. For best results, add them no more than 30 minutes before serving. The soup tastes even better the next day as flavors meld. For meal prep, consider undercooking the noodles slightly. A Parmesan rind adds deep umami flavor—keep them in the freezer for this purpose.

Nutrition

Keywords: lasagna soup, slow cooker, lightened up, ricotta, ground chicken, comfort food, easy dinner, meal prep

Find it online: https://oracooks.com/lightened-up-slow-cooker-lasagna-soup-with-ricotta/