Vegetarian Crockpot Lasagna Soup
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Vegetarian Crockpot Lasagna Soup
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A vegetarian crockpot lasagna soup recipe with ricotta topping and garden vegetables. A hearty (but meatless!) soup for a chilly day!
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Ingredients
- 1 medium butternut squash peeled, seeded, and cut into 1/2-inch cubes (about 2 pounds, or 5 cups total)
- 16 ounces sliced cremini baby bella mushrooms
- 1 small/medium yellow onion finely chopped (about 3/4 cup)
- 1 can cannellini beans drained and rinsed (15 ounces)
- 4 cloves garlic minced (about 1 1/2 tablespoons)
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 can crushed tomatoes with their juices (26 ounces)
- 4-6 cups reduced-sodium vegetable stock or chicken stock
- 8 ounces whole wheat lasagna noodles
- 4 cups fresh baby spinach leaves
- ½ cup dry white wine or substitute additional stock, or simply omit it
- 2 teaspoons chopped fresh thyme
For Topping:
- 8 ounces part-skim ricotta cheese
- ⅓ cup freshly grated mozzarella cheese
- ¼ cup chopped fresh parsley
- ⅛ teaspoon kosher salt
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Instructions
- To a 6-quart or larger slow cooker, add the butternut squash, mushrooms, onion, beans, garlic, bay leaves, salt, pepper, crushed tomatoes, and 4 cups broth.
- Cover and cook for 6-7 hours on low or 3-4 hours on high, until the squash is tender.
- In a small bowl, stir together the topping ingredients: ricotta, mozzarella, parsley, and kosher salt. Cover and refrigerate topping until ready to serve.
- Once the soup is ready, remove the ricotta mixture from the refrigerator and let it come to room temperature. Bring a large pot of salted water to a boil and cook the noodles until al dente, according to the package instructions. Drain the noodles, then rinse and cut into bite-sized pieces.
- Remove the bay leaves from the slow cooker. Add the spinach, white wine, thyme, and cooked noodles to the slow cooker. If the mixture seems too thick, add additional vegetable stock to reach your desired consistency. Stir just until the spinach wilts. Serve warm, topped with a dollop of the ricotta mixture.
Notes
- 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 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.
- 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.
Nutrition Information
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Serving
1(of 6)
Calories
409kcal
(20%)
Carbohydrates
71g
(24%)
Protein
24g
(48%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
17mg
(6%)
Potassium
1431mg
(41%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
15744IU
(315%)
Vitamin C
45mg
(50%)
Calcium
334mg
(33%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 409kcal | 20% |
| Carbohydrates | 71g | 24% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Potassium | 1431mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 15744IU | 315% |
| Vitamin C | 45mg | 50% |
| Calcium | 334mg | 33% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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