This Crock Pot Vegetarian Lasagna Soup recipe is filled with a rainbow of veggies, delicious Italian spices and a dollop of creamy ricotta cheese!
It’s no secret I love soups and slow cooking. In the winter I make a batch every couple of weeks in my slow cooker. My go-to recipes are my Vegetarian Taco Soup, Award Winning Vegetarian Chili and White Bean Soup but I’m always looking for ways to mix it up. Since the babies have arrived I’ve been even more committed to starting dinner early in the day because the witching hour is a very real thing in our house! The babies get really fussy around the time to make dinner and it’s hard to do anything.
I saw some recipes online for meat-filled lasagna soup and decided to make my own vegetarian version filled with vegetables instead of meat! The result is another delicious soup to add to my every growing rotation!
Why You’ll Love this Crock Pot Vegetarian Lasagna Soup recipe…
This Crock Pot Vegetarian Lasagna Soup recipe has it all. It’s built on a rich tomato base and filled with veggie lasagna filings like mushrooms, kale, carrots, zucchini, and squash. There is literally a rainbow of veggies on this hearty bowl.
If you don’t like any of the veggies I picked feel free to sub out the ones you love. You could even do spinach instead of kale but just stir it in at the very last minute.
To give it a lasagna soup twist I added broken lasagna noodles, rich Italian spices AND my secret ingredient a dollop of Italian spiced ricotta cheese as a topping. You can either leave it on top or on the side and add small bites to each taste OR mix it all together for a creamy soup.
Either way is so super delicous. My Crock Pot Vegetarian Lasagna Soup recipe is such a fun twist on classic vegetable soup.
The best part about this recipe is it’s made in the Crock Pot or slow cooker. Feel free to also use your Instant Pot!
My only tip is to make the noodles separately and store them on the side if you aren’t eating the entire batch in one sitting. Otherwise, they will soak up all the liquid in the fridge and be super soggy.
This Crock Pot Vegetarian Lasagna Soup recipe is a new favorite in my house. Perfect for those cold winter days. I hope you enjoy it as much as we do.
Happy cooking, friends!
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Crock Pot Vegetarian Lasagna Soup recipe
- 1 onion, chopped
- 2 medium carrots, diced
- 2 8 ounce cans tomato sauce
- 2 14.5 ounce cans fire roasted tomatoes
- 1 medium zucchini, halved & sliced
- 1 medium squash, halved & sliced
- 1 8 ounce package sliced portobello mushrooms
- 1 teaspoon minced garlic
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- pinch of red pepper
- 32 ounces vegetable broth
- 3 cups kale, stems removed & chopped
- salt and pepper to taste
- lasagna noodles, broken into bites
For the cheese:
- 1 1/2 cups ricotta cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- In a large crock pot / slow cooker add the onion, carrot, diced tomato, canned tomato sauce, zucchini, squash, mushrooms, garlic, herbs, and vegetable broth. Salt and pepper to taste. I used a half teaspoon of each but it will vary due to your broth and personal taste. Cook on high for 6-8 hours or low for 6-8 hours until the vegetables are tender.
- Mix together the ricotta and herbs and set aside in the fridge for later.
- When the soup is done cooking and you are ready to eat... In a separate pot cook the lasagna noodles to al dente according to package instructions. Keep the noodles separate from the soup until serving.
- While the noodles are cooking stir the kale into the soup. It just needs a couple minutes to wilt before serving.
- Serve a hearty portion of the soup with some of the lasagna noodles and a generous dollop of the ricotta cheese mixture.
- If you are not eating all the soup at one time store the lasagna noodles separate so they do not soak up all the liquid and get soggy. You can coat them with a touch of olive oil to keep them from sticking.
What kind of lasagna do you like?