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Crock Pot Vegetarian Lasagna Soup recipe

Crock Pot Vegetarian Lasagna Soup recipe

Break out your slow cooker for my hearty and tasty Crock Pot Vegetarian Lasagna Soup recipe!
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Appetizer, Dinner
Cuisine American, Italian
Servings 4 servings
Calories 218 kcal


  • 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
  • ½ teaspoon dried thyme
  • ½ 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 ½ 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 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.


* Can also be made in an Instant Pot under the slow cooker settings.


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
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!