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4.6 from 204 votes

Slow Cooker Lasagna Soup (Vegetarian)

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.

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

Ingredients

  • 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

Instructions

For the lasagna soup:
    Cup of Yum
  1. 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. 
  2. 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.
  3. Set the slow cooker on low and cook for 7 hours or on high and cook for 3 ½ to 4 hours.
  4. 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.
  5. Add the spinach and warm until wilted.
  6. Mix in half of the ricotta cheese mixture.
  7. 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:
  1. 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

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

% 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.