Vegetarian Crockpot Lasagna Soup Recipe

This Vegetarian Crockpot Lasagna Soup is a hearty and comforting meal that brings all the flavors of lasagna into a cozy soup! Imagine tender butternut squash, mushrooms, and cannellini beans simmering in a rich tomato broth with lasagna noodles, topped with a creamy ricotta mixture. This recipe is perfect for a chilly day and is packed with flavor and nutrients.

Why You’ll Love This Recipe

• Comforting and Flavorful: This soup captures the essence of lasagna in a warm and satisfying bowl.
• Easy to Make: The slow cooker does most of the work, making it a convenient meal for busy days.
• Vegetarian and Nutritious: Packed with vegetables and plant-based protein, this soup is a healthy and delicious option.
• Customizable: You can easily adjust the ingredients and seasonings to your liking.

this Recipe

Ingredients

• Butternut squash: Peeled, seeded, and cubed, it adds sweetness and a creamy texture.
• Cremini mushrooms: Sliced and adds a savory, earthy flavor.
• Yellow onion: Finely chopped and adds a savory base.
• Cannellini beans: Drained and rinsed, they add protein and creaminess.
• Garlic: Minced and adds a fragrant and savory punch.
• Bay leaves: Adds aromatic flavor.
• Kosher salt and black pepper: Season the soup to perfection.
• Crushed tomatoes: Adds a rich tomato flavor.
• Vegetable stock: Adds flavor and moisture. You can use chicken stock for a non-vegetarian option.
• Whole wheat lasagna noodles: Broken into bite-sized pieces.
• Baby spinach: Adds a pop of color and nutrients.
• Dry white wine: Adds depth of flavor. You can substitute with additional stock or omit it.
• Fresh thyme: Adds a fragrant and earthy flavor.

For Topping

• Part-skim ricotta cheese: Adds creaminess and tanginess.
• Mozzarella cheese: Freshly grated and adds a mild, melty cheese flavor.
• Fresh parsley: Chopped and adds a fresh, herbaceous flavor.
• Kosher salt: Seasons the topping.

Note: For exact measurements, see the recipe card below!

How to Make Vegetarian Crockpot Lasagna Soup

Step 1: Combine Ingredients in Slow Cooker

Add the butternut squash, mushrooms, onion, cannellini beans, garlic, bay leaves, salt, pepper, crushed tomatoes, and 4 cups of vegetable stock to a 6-quart or larger slow cooker. Stir to combine.

Step 2: Cook the Soup

Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the butternut squash is tender.

Step 3: Prepare the Ricotta Topping

In a small bowl, combine the ricotta cheese, mozzarella cheese, parsley, and kosher salt. Stir well to combine. Cover and refrigerate until ready to serve. Remove from the refrigerator about 30 minutes before serving to allow it to come to room temperature.

Step 4: Cook the Lasagna Noodles

Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, according to package instructions. Drain, rinse with cold water, and cut into bite-sized pieces.

Step 5: Finish the Soup

Remove the bay leaves from the slow cooker. Add the spinach, white wine (if using), thyme, and cooked lasagna noodles to the slow cooker. If the soup is too thick, add additional vegetable stock to reach your desired consistency. Stir just until the spinach wilts.

Step 6: Serve

Ladle the soup into bowls and top with a dollop of the ricotta mixture. Serve immediately.

Pro Tips for Making the Recipe

• Use a good quality vegetable stock: This will enhance the overall flavor of the soup.
• Don’t overcook the noodles: Cook the lasagna noodles al dente to prevent them from becoming mushy in the soup.
• Adjust the seasonings: Taste the soup before serving and adjust the seasonings as needed.
• Customize the vegetables: Feel free to add other vegetables, such as carrots, celery, or bell peppers.
• Make ahead: You can prepare the soup ahead of time and store it in the refrigerator or freezer.

How to Serve

This Vegetarian Crockpot Lasagna Soup is a complete meal on its own, but here are some serving suggestions:

• Crusty Bread: Serve with a side of crusty bread for dipping.
• Side Salad: A simple green salad adds a refreshing contrast to the rich soup.
• Garlic Bread: Garlic bread is a classic pairing for lasagna-inspired dishes.

Make Ahead and Storage

This Vegetarian Crockpot Lasagna Soup is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Store the ricotta topping separately for 3-4 days.

Freezing

Freeze the soup in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The ricotta topping can also be frozen, but may change texture slightly.

Reheating

Reheat the soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature before topping the reheated soup.

FAQs

1. Can I use a different type of squash?
Yes, you can! Acorn squash or kabocha squash are good alternatives to butternut squash.

2. Can I use a different type of bean?
Yes, you can! Great Northern beans or kidney beans are good substitutes for cannellini beans.

3. Can I make this recipe gluten-free?
Yes, you can! Use gluten-free lasagna noodles.

4. Can I add other seasonings to the soup?
Definitely! Feel free to experiment with your favorite seasonings, such as Italian seasoning, red pepper flakes, or garlic powder.

This Vegetarian Crockpot Lasagna Soup Recipe is a comforting, flavorful, and convenient way to enjoy a delicious and satisfying meal. With its easy preparation, healthy ingredients, and customizable flavors, it’s a recipe you’ll want to make again and again!

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