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 butternut squash peeled, seeded, and cut into 1/2-inch cubes (about 2 pounds, or 5 cups total, medium
- 16 ounces cremini mushrooms sliced, baby bella
- 1 yellow onion finely chopped (about 3/4 cup, small/medium
- 1 can cannellini beans drained and rinsed (15 ounces)
- 4 cloves garlic minced (about 1 1/2 tablespoons)
- 2 bay leaves dried
- 2 teaspoons kosher salt
- 1 teaspoon black pepper ground
- 1 can crushed tomatoes with their juices (26 ounces)
- 4-6 cups vegetable stock or chicken stock, reduced-sodium
- 8 ounces whole wheat lasagna noodles
- 4 cups spinach fresh baby leaves
- ½ cup white wine or substitute additional stock, or simply omit it, dry
- 2 teaspoons thyme chopped fresh
For Topping:
- 8 ounces ricotta cheese part-skim
- ⅓ cup mozzarella cheese freshly grated
- ¼ cup parsley chopped, fresh
- ⅛ teaspoon kosher salt
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
(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%)
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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