Slow Cooker Lasagna Soup (Vegetarian)

Name: Slow Cooker Lasagna Soup (Vegetarian)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 serving
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium yellow onion; 4 cloves garlic; 2 cups brown mushrooms; 2 zucchinis; 1 ounce can DeLallo crushed tomatoes; 3 tablespoons DeLallo tomato paste; 4 cups vegetable broth; 2 bay leaves; 2 teaspoons dried basil; 2 teaspoons dried oregano; ⅛ teaspoon red pepper flakes; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 6 ounces DeLallo lasagna noodles; 4 cups fresh spinach; 8 ounces ricotta cheese; 1 cup mozzarella cheese; ¼ cup parsley; ¼ cup fresh basil leaves; Generous pinch of kosher salt

User Reviews

4.6

204 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
8
Calories
222 kcal
Course
Main Course, Soup
Cuisine
Italian

Slow Cooker Lasagna Soup (Vegetarian)

Iris Warren

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This slow cooker lasagna soup recipe is like a deconstructed lasagna made in an Italian tomato broth full of vegetables with a creamy dollop of three cheeses mixed in.

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Ingredients

Servings

1 tablespoon extra virgin olive oil
1 medium yellow onion , diced
4 cloves garlic , minced or pressed
2 cups brown mushrooms , sliced
2 zucchinis , sliced
1 ounce can DeLallo crushed tomatoes
3 tablespoons DeLallo tomato paste
4 cups vegetable broth
2 bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
⅛ teaspoon red pepper flakes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
6 ounces DeLallo lasagna noodles
4 cups fresh spinach

For the ricotta cheese topping

8 ounces ricotta cheese
1 cup mozzarella cheese , shredded
¼ cup parsley , chopped
¼ cup fresh basil leaves , chopped
Generous pinch of kosher salt

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Instructions

For the lasagna soup:

Heat the olive oil in a non-stick skillet over medium heat. Add the onion, garlic, and brown mushrooms, and cook until they begin to soften, about 4-5 minutes.
Add the onion mixture to the insert of a 6-quart slow cooker with the zucchini, crushed tomatoes, tomato sauce, vegetable broth, bay leaves, basil, oregano, red pepper flakes, kosher salt, and black pepper.
Set the slow cooker on low and cook for 7 hours or on high and cook for 3 ½ to 4 hours.
Once the cooking time is done, cook the lasagna noodles according to the package directions, drain, and add to the soup. Cut them into smaller pieces if you'd like.
Add the spinach and warm until wilted.
Mix in half of the ricotta cheese mixture.
Ladle into soup bowls and top with a dollop of the remaining ricotta cheese topping and sprinkle with more parsley and basil.

For the ricotta cheese topping:

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Notes

Feel free to cook sliced chicken sausage separately, then add to the bowls of the meat lovers for a healthier lasagna bite.

Nutrition Information

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Calories 222kcal (11%) Carbohydrates 24g (8%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 25mg (8%) Sodium 1231mg (51%) Potassium 490mg (14%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2275IU (46%) Vitamin C 18.4mg (20%) Calcium 183mg (18%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 222 kcal

% Daily Value*

Calories	222kcal	11%
Carbohydrates	24g	8%
Protein	11g	22%
Fat	9g	14%
Saturated Fat	4g	20%
Cholesterol	25mg	8%
Sodium	1231mg	51%
Potassium	490mg	10%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	2275IU	46%
Vitamin C	18.4mg	20%
Calcium	183mg	18%
Iron	1.9mg	11%