Vegetarian Slow Cooker Lasagna Soup
A hearty and comforting vegetarian lasagna soup made effortlessly in the slow cooker. Packed with lasagna noodles, vegetables, and a rich tomato broth, topped with creamy ricotta and melted mozzarella cheese.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
1 red bell pepper, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
4 cups vegetable broth
1 (15-ounce) can kidney beans, drained and rinsed
8 ounces no-boil lasagna noodles, broken into 2-inch pieces
1/2 cup grated Parmesan cheese
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
Fresh basil leaves, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until translucent.
Add minced garlic, diced carrots, celery, zucchini, and red bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Transfer the cooked vegetables to the slow cooker.
Add dried basil, dried oregano, dried thyme, crushed red pepper flakes, salt, black pepper, crushed tomatoes, vegetable broth, and kidney beans to the slow cooker. Stir to combine.
Cover and cook on low for 3 hours.
After 3 hours, add broken lasagna noodles to the slow cooker and stir well.
Cover and cook on low for an additional 1 hour, or until noodles are tender.
Ladle soup into bowls and top each serving with 2 tablespoons ricotta cheese, a sprinkle of Parmesan cheese, and shredded mozzarella cheese.
Garnish with chopped fresh basil leaves and serve immediately.