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
Scale
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
