Slow Cooker Lasagna Soup (Vegetarian)
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8
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Calories
222 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Slow Cooker Lasagna Soup (Vegetarian)
Description
The recipe begins by softening aromatic vegetables and mushrooms in olive oil before transferring them to a slow cooker with zucchini, crushed tomatoes, tomato paste, vegetable broth, bay leaves, dried herbs, and spices. Cooking on low for about 7 hours or high for 3.5 to 4 hours allows flavors to meld and develop depth reminiscent of lasagna sauce. The broth becomes richly seasoned and textured from the vegetables and tomato base.
Lasagna noodles are cooked separately, cut smaller for soup consistency, and stirred in towards the end along with fresh spinach which wilts into the hot mixture. A creamy ricotta cheese topping is mixed partially into the soup and dolloped on serving bowls with shredded mozzarella and fresh herbs, adding creaminess and freshness to the hearty soup.
This vegetarian soup captures the essential elements of lasagna in a lighter, more broth-forward form suitable as a filling meal. It pairs well with bread or salad if desired. Adding cooked chicken sausage separately is suggested for non-vegetarian versions.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion diced, medium
- 4 cloves garlic , minced or pressed
- 2 cups brown mushrooms , sliced
- 2 zucchini sliced
- 1 ounce crushed tomatoes canned, brand DeLallo
- 3 tablespoons tomato paste DeLallo brand
- 4 cups vegetable broth
- 2 bay leaf
- 2 teaspoons basil dried
- 2 teaspoons oregano dried
- ⅛ teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 2 teaspoons black pepper freshly ground
- 6 ounces lasagna noodles brand DeLallo
- 4 cups spinach fresh
For the ricotta cheese topping
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese , shredded
- ¼ cup parsley , chopped
- ¼ cup basil chopped, fresh leaves
- kosher salt generous pinch
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
- For a meat version, cook sliced chicken sausage separately and add to individual bowls when serving for added protein.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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