Imagine cozying up to a bowl of hearty, cheesy Italian comfort with zero fuss: that’s exactly what you get with this Vegetarian Crockpot Lasagna Soup Recipe. It’s everything you love about traditional lasagna — layers of pasta, rich tomato sauce, melty cheese, and tender veggies — transformed into a soul-warming soup that comes together effortlessly in your slow cooker. Whether you’re seeking a nourishing weeknight dinner, a crowd-pleasing potluck dish, or just an easy way to sneak more veggies onto the table, this recipe has you covered. It’s a family favorite that delivers all of the classic lasagna flavors in a lighter, brothy, and downright irresistible way.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Vegetarian Crockpot Lasagna Soup Recipe is how such a simple ingredients list creates such complex flavor and comforting texture. Every item here pulls its weight: from the tender veggies and robust spices to the trio of gooey cheeses, each one brings something special to the party.
- Olive oil: Just a bit is used to sauté the aromatics and give the soup a wonderfully rich base.
- Yellow onion: Adds sweetness and depth to the flavor; dicing it ensures even cooking.
- Garlic: Three cloves is just the right hit of garlicky warmth for the soup.
- Zucchini: This veggie soaks up all the tasty flavor and adds a lovely, tender bite.
- Bell pepper: Choose your favorite color for sweetness and a pop of color.
- Sliced mushrooms: Earthy and savory, mushrooms lend an umami richness to every spoonful.
- Crushed tomatoes: Forms the heart of the brothy tomato base, making the soup robust without being heavy.
- Diced tomatoes: Adds body, texture, and subtle brightness to balance the rich sauce.
- Vegetable broth: Keeps the Vegetarian Crockpot Lasagna Soup Recipe vegetarian, light, and flavorful.
- Italian seasoning: A blend of herbs like oregano and basil infuses the soup with classic Italian flair.
- Salt: Crucial for seasoning all those veggies and pulling their flavors forward.
- Black pepper: Adds just the right amount of mellow heat.
- Lasagna noodles: Breaking them into pieces ensures every bite gets pasta goodness without the fuss of layering.
- Ricotta cheese: Stirring this in at the end gives the soup lush, creamy texture — and that signature lasagna taste.
- Mozzarella cheese: Melty, stretchy, and utterly comforting, it finishes the soup perfectly.
- Parmesan cheese: A sharp, salty counterpoint that brings everything together right on top.
- Fresh basil (optional): A sprinkle right before serving adds freshness and gorgeous green color.
How to Make Vegetarian Crockpot Lasagna Soup Recipe
Step 1: Sauté Your Aromatics and Veggies
Heat your olive oil in a skillet over medium heat until it shimmers. Add the diced onion and sauté for about 3–4 minutes until it’s soft and fragrant. Now, toss in the garlic, zucchini, bell pepper, and mushrooms. This mix will sizzle and smell like the beginnings of something delicious. Let everything cook together for another 5 minutes, stirring now and then, until the veggies look vibrant and just tender. This step helps deepen the flavors and gives the Vegetarian Crockpot Lasagna Soup Recipe a rich, mouthwatering base.
Step 2: Load Up The Crockpot
Transfer your sautéed veggies straight into the crockpot. Add the crushed tomatoes, diced tomatoes (don’t drain them), vegetable broth, Italian seasoning, salt, and black pepper. Give it all a good stir so that the vegetables, broth, and flavorful tomato base are perfectly mixed. Put the lid on and let the slow cooker work its magic.
Step 3: Slow Cook To Perfection
Set your crockpot to low for 6–7 hours, or high for 3–4 hours, depending on your schedule. As it simmers, the flavors will meld, and those veggies will get extra tender. About 30 minutes before serving, break your lasagna noodles into rough pieces and stir them into the soup. Crank the heat up to high, and let cook for another 30 minutes or so, until the noodles are perfectly al dente and soak up all the saucy goodness.
Step 4: Add Cheesy Goodness
Just before you’re ready to serve, stir in the ricotta cheese and half the shredded mozzarella right into the pot. These cheeses melt into the soup, making it wonderfully creamy — the unmistakable taste of lasagna, spooned. Give it one last, gentle stir to combine.
Step 5: Ladle and Finish
Ladle your piping-hot Vegetarian Crockpot Lasagna Soup Recipe into bowls. Sprinkle over the remaining mozzarella, a generous scoop of grated Parmesan, and, if you like, chopped fresh basil. The cheese will melt into gooey pockets, and the basil gives a flash of freshness to each bite. Serve right away and watch it disappear!
How to Serve Vegetarian Crockpot Lasagna Soup Recipe
Garnishes
The right garnish can turn this already irresistible Vegetarian Crockpot Lasagna Soup Recipe into something truly special. Sprinkle each bowl with extra mozzarella, Parmesan cheese, and a shower of fresh basil just before serving. If you’re in the mood for a little heat, a pinch of red pepper flakes or a swirl of good olive oil right on top is fabulous, too.
Side Dishes
Bring that Italian restaurant feeling home by pairing your soup with a warm, crusty bread — think garlic knots, focaccia, or ciabatta for dipping. A simple green salad with a tangy vinaigrette is perfect for balancing out the richness. You can also serve roasted vegetables or blistered green beans on the side for even more veggie goodness.
Creative Ways to Present
For parties, try ladling the Vegetarian Crockpot Lasagna Soup Recipe into small ramekins or mugs for a fun, appetizer-style treat. Top each serving with artisanal cheese crisps or bake mini lasagna noodle cups as a side. For a family-style dinner, serve it straight from the crockpot with a toppings bar — let everyone pile on cheese, basil, and chili flakes to their heart’s content!
Make Ahead and Storage
Storing Leftovers
Leftovers are one of the best things about this soup! Allow the Vegetarian Crockpot Lasagna Soup Recipe to cool, then transfer to airtight containers and store in the refrigerator for up to four days. The flavors continue to develop overnight, making your next bowl taste even richer.
Freezing
Yes, you can freeze this soup! For best results, freeze the soup before adding the ricotta and mozzarella (they tend to get grainy after thawing). Let the soup cool, portion into freezer-safe containers, and freeze for up to three months. When you’re ready to enjoy, thaw in the refrigerator overnight, then reheat and add your cheeses fresh before serving.
Reheating
Gently reheat your Vegetarian Crockpot Lasagna Soup Recipe on the stove over medium heat, stirring occasionally until hot. If the soup thickened up in the fridge, just splash in a bit of vegetable broth or water to loosen it back up. For a quick fix, individual portions warm up beautifully in the microwave, too.
FAQs
Can I add more vegetables to this soup?
Absolutely! Feel free to toss in spinach, kale, carrots, chopped broccoli, or whatever veggies you love. Just add heartier vegetables early on and more delicate greens during the last 10–15 minutes so they stay vibrant.
Will gluten-free noodles work in this recipe?
Yes, gluten-free lasagna noodles are a great substitute. Just keep an eye on their texture; some brands may cook faster, so check a bit earlier to prevent mushy noodles.
Is it possible to make this recipe vegan?
Definitely! Swap the ricotta for your favorite vegan version, or use blended firm tofu with a splash of lemon juice. Vegan mozzarella and Parmesan can be used as toppings. It’s just as comforting and delicious without dairy.
Can I assemble everything in the crockpot the night before?
You can prep your veggies and even sauté them ahead. For best results, combine everything except the noodles and cheese in the crockpot insert and refrigerate overnight. In the morning, just pop it in and start cooking. Add noodles and cheese as directed when it’s time to finish.
What if I don’t have a slow cooker?
No worries! Simply cook everything in a heavy-bottomed pot or Dutch oven on the stovetop. Simmer gently, covered, stirring occasionally, until the veggies and noodles are soft, then finish with the cheeses as you would in the slow cooker version.
Final Thoughts
If you’re looking for the ultimate cold-weather comfort or a way to effortlessly serve up cozy Italian vibes, you simply must give this Vegetarian Crockpot Lasagna Soup Recipe a try. It’s warming, easy, endlessly customizable, and totally satisfying — dinner just doesn’t get better than this. Grab your spoon and share the love!
Print
Vegetarian Crockpot Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Enjoy all the flavors of classic lasagna in a comforting soup form with this delicious Vegetarian Crockpot Lasagna Soup recipe. Packed with veggies, noodles, and cheesy goodness, it’s the perfect dish for a cozy night in.
Ingredients
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 cup sliced mushrooms
Soup Base:
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 lasagna noodles, broken into pieces
Cheese Mixture:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh basil (optional for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a skillet and sauté onion until softened. Add garlic, zucchini, bell pepper, and mushrooms, and cook.
- Combine Ingredients: Transfer vegetables to the crockpot. Add crushed tomatoes, diced tomatoes, broth, seasoning, salt, and pepper. Stir well.
- Cook in Crockpot: Cover and cook on low for 6–7 hours or high for 3–4 hours. Add lasagna noodles 30 minutes before serving.
- Finish and Serve: Stir in ricotta and half of the mozzarella before serving. Ladle into bowls and top with remaining mozzarella, Parmesan, and basil.
Notes
- You can use cottage cheese instead of ricotta.
- Add red pepper flakes for a spicy kick.
- For extra creaminess, stir in a splash of cream at the end.
Nutrition
- Serving Size: 1½ cups
- Calories: 310
- Sugar: 9g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 25mg
