Crockpot Lasagna Soup Easy Vegetarian Recipe Wellplated Com

In this busy season of life (has anyone else’s last few weeks been so busy, you feel like you can barely remember your first name?), a cozy and familiar recipe that is easy on the prep work always hits the spot.
This crockpot lasagna soup is one of those time-saving, nourishing recipes for us all. I hope it fills your belly, warms your heart, and eases your stress level too! To unwind without a lot of fuss, this slow cooker lazy lasagna soup ticks all the boxes (as does this Crockpot Butternut Squash Soup too).

Made almost entirely in the slow cooker, it’s a dump-and-go meal that I can pretty much prep, set, and forget.LOADED with healthy butternut squash, spinach, and mushrooms, it’s the perfect cleansing recipe between indulgent meals or treats.A dollop of creamy ricotta mixed with herbs and mozzarella adds just the right amount of homey comfort.

How to Make Crockpot Lasagna Soup

Made with butternut squash, mushrooms, whole wheat noodles, and a splash of white wine, this slow cooker vegetarian lasagna soup has a wonderful flavor, while being completely hands-off to prepare. (For another veggie-packed lasagna recipe, don’t miss my Vegetable Lasagna.)

The Ingredients

Butternut Squash. This non-traditional lasagna ingredient, packed with vitamin A and vitamin C, is a personal favorite of mine that I like to sneak into this crockpot lasagna soup and my Skillet Lasagna with Basil, Italian Sausage, and Butternut Squash. To save time, purchase your butternut squash prechopped.Mushrooms. Cremini mushrooms (also called baby bella) are my go-to mushroom for this wholesome vegetarian soup recipe. They are easy to find, come presliced, and have far more flavor than standard white mushrooms.Spinach. Adds color, while also sneaking in vitamin K, iron, and folate.

Cannellini Beans. Add texture, heartiness, and a dose of plant-based protein and fiber into the soup (as seen in my Minestrone Soup).Crushed Tomatoes. Enrich the broth with a wonderful tomato flavor reminiscent of mom’s BEST lasagna recipe.Lasagna Noodles. Whole wheat lasagna noodles keep this soup hearty and healthy.

Onion + Garlic. For additional flavor and a little zip.Vegetable Stock. Choose a quality store-bought vegetable stock for a more flavorful soup.

White Wine. An optional addition that I think adds a little extra depth of flavor to the broth (pour yourself a glass with the rest!).Bay Leaves + Thyme. Infuses the savory vegetable stock with warm and woodsy flavors and aromas.Ricotta. A creamy addition that makes this the BEST crockpot lasagna soup recipe (and this the best Zucchini Ravioli). Trust me, you don’t want to skip this.Mozzarella. Every lasagna recipe (even in soup form) needs at least a little gooey mozzarella.Parsley. For a little sprinkle of color and freshness in the ricotta cheese topping.

The Directions

Storage Tips

To Store. Leftover crockpot lasagna soup may be kept in the refrigerator for up to 5 days. The ricotta topping can be refrigerated for 3-4 days.

To Reheat. Warm leftover lasagna soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature before topping the reheated soup.To Freeze. Freeze for up to 3 months. Let thaw overnight in the refrigerator, before warming. I have not tried freezing the ricotta topping but it should freeze and thaw just fine.

Recommended Tools to Make this Recipe

Programmable Slow Cooker. This one is my go-to for everything from Slow Cooker Broccoli Cheese Soup to Crockpot Stuffed Peppers.Pasta Insert. If you love to make pasta, investing in one of these hand inserts makes draining pasta a dream.Soup Ladle. For serving large spoonfuls of this soup and its hearty toppings with ease.

As my fellow Kansas homegirl, Dorothy, would say, “there’s no place like home.”

Opt for kale or Swiss chard instead of spinach (add it during the last 45 minutes so it has time to wilt).Dice up portabella mushrooms if creminis are not available.Mix in a little sliced red bell pepper, zucchini, or chopped eggplant (just like in Eggplant Lasagna) to this crockpot garden vegetable lasagna soup.

Mafaldine, campanelle, radiatori, and fusilli are short cut pasta varieties I’d recommend since they have lasagna-like ridges.

Choose a vegetable stock that’s certified vegan.Omit the ricotta topping, or experiment and make with a vegan version with dairy-free ricotta and vegan mozzarella shreds.Purchase vegan lasagna noodles (or other pasta of your choice) that’s made without eggs or dairy. Prepare as directed (or try this Vegan Pumpkin Soup instead).