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Crock Pot Vegetarian Lasagna Soup recipe

Crock Pot Vegetarian Lasagna Soup recipe

Julie Wunder
This Vegetarian Crockpot Lasagna Soup recipe is easy, healthy, and delicious.  Instead of ground beef, it's filled with vibrant vegetables like zucchini, squash, and mushrooms!  The soup is finished with tomatoes, tomato sauce, Italian Seasoning, and of course, lasagna noodles.  It's all topped with a dollop of creamy ricotta cheese! 
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Appetizer, Dinner
Cuisine American, Italian
Servings 4 servings
Calories 218 kcal

Ingredients
  

Instructions
 

  • In a large crock pot / slow cooker add the onion, carrot, diced tomato, canned tomato sauce, zucchini, squash, mushrooms, garlic, 1 ½ tablespoons of the Italian Seasoning, 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 the rest of the Italian Seasoning and set to the side 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.

Notes

Storage & Leftovers

Store any leftovers in an airtight container for up to 5 days.  For best results store the noodles separately.  You can also freeze the soup for up to three months.
 

Instant Pot:

To cook this on the Instant Pot, you'll need to add 2 teaspoons of olive oil to your ingredients.
  1. Press the "saute" button on the Instant Pot.  Add the olive oil and cook the chopped onions, and carrots.  Add salt and pepper and cook for 2-3 minutes until they start to get tender.
  2. Next add the zucchini, squash, and portobello mushrooms and saute for another 2-3 minutes.  Season again.
  3. Add the garlic and saute for just 30 seconds so it doesn't burn.
  4. Press "cancel" and add the tomato sauce, diced tomatoes, vegetable broth, and Italian Seasoning and stir together.  Salt and pepper to taste.
  5. Close and lock the lid.  Put the value in the "sealing" position.  Press "manual" or "pressure cook" and cook on high pressure for 6 minutes.  When pressure cooking is done, do a quick release.
  6. Open the lid and stir.
  7. While that's cooking, mix together the ricotta and Italian Seasoning and set to the side in the fridge for later.
  8. 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.
  9. While the noodles are cooking stir the kale into the soup.  It just needs a couple of minutes to wilt before serving.
  10. Serve a hearty portion of the soup with some lasagna noodles and a generous dollop of the ricotta cheese mixture. 
 

Stovetop:

To cook this on the stovetop, you'll need to add 2 teaspoons of olive oil to your ingredients.
  1. In a large soup pot or dutch oven, add the olive oil, chopped onions, and carrots.  Add salt and pepper and cook for 2-3 minutes until they start to get tender.
  2. Next add the zucchini, squash, and portobello mushrooms and saute for another 2-3 minutes.  Season again.
  3. Add the garlic and saute for just 30 seconds so it doesn't burn.
  4. Add the tomato sauce, diced tomatoes, vegetable broth, and Italian Seasoning and stir together.  Salt and pepper to taste.
  5. Reduce the heat and cover.  Simmer for about 20 minutes or until the vegetables are tender.
  6. While that's cooking, mix together the ricotta and Italian Seasoning and set to the side in the fridge for later.
  7. 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.
  8. While the noodles are cooking stir the kale into the soup.  It just needs a couple of minutes to wilt before serving.
  9. Serve a hearty portion of the soup with some lasagna noodles and a generous dollop of the ricotta cheese mixture.  
 

Nutrition

Calories: 218kcalCarbohydrates: 38gProtein: 16gFat: 1gSaturated Fat: 1gCholesterol: 15mgSodium: 1372mgPotassium: 1422mgFiber: 7gSugar: 18gVitamin A: 11289IUVitamin C: 106mgCalcium: 361mgIron: 5mg
Keyword Crock Pot Vegetarian Lasagna Soup recipe
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