Description
This Vegetarian Crockpot Lasagna Soup is a hearty and comforting meal that’s perfect for a chilly day! Butternut squash, mushrooms, and cannellini beans are slow-cooked in a rich tomato broth, then combined with lasagna noodles and spinach for a delicious and easy soup.
Ingredients
Units
Scale
- 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 2 pounds or 5 cups)
- 16 ounces sliced cremini mushrooms
- 1 small/medium yellow onion, finely chopped (about 3/4 cup)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 (26-ounce) can crushed tomatoes, undrained
- 4–6 cups reduced-sodium vegetable stock (or chicken stock)
- 8 ounces whole wheat lasagna noodles
- 4 cups fresh baby spinach leaves
- 1/2 cup dry white wine (or additional stock, or omit)
- 2 teaspoons chopped fresh thyme
For Topping:
- 8 ounces part-skim ricotta cheese
- 1/3 cup freshly grated mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1/8 teaspoon kosher salt
Instructions
- Slow Cook Vegetables: Add butternut squash, mushrooms, onion, cannellini beans, garlic, bay leaves, salt, pepper, crushed tomatoes, and 4 cups vegetable stock to a 6-quart or larger slow cooker.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until squash is tender.
- Prepare Topping: In a small bowl, combine ricotta, mozzarella, parsley, and salt. Cover and refrigerate until ready to serve. Let the topping come to room temperature before serving.
- Cook Pasta: Cook lasagna noodles al dente according to package instructions. Drain, rinse, and cut into bite-sized pieces.
- Finish Soup: Remove bay leaves from the slow cooker. Add spinach, white wine (if using), thyme, and cooked noodles. Add more vegetable stock if needed to reach desired consistency. Stir until spinach wilts.
- Serve: Serve warm, topped with a dollop of the ricotta mixture.
Notes
- Storage: Leftover soup can be refrigerated for up to 5 days. Ricotta topping for 3-4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat soup on the stovetop or in the microwave until heated through. Let ricotta topping come to room temperature before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg
