Vegetarian Slow Cooker Lasagna Soup
A hearty and comforting vegetarian lasagna soup made effortlessly in the slow cooker. This soup combines classic lasagna flavors with tender vegetables, tomato sauce, and broken lasagna noodles for a delicious and easy meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
8 ounces mushrooms, sliced
1 medium zucchini, diced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
1 tablespoon dried Italian seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
6 ounces broken lasagna noodles (about 1 1/2 cups)
1 (15-ounce) container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves, chopped, for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion, minced garlic, diced carrots, diced celery, and sliced mushrooms to the skillet. Sauté for 5-7 minutes until vegetables are softened.
Transfer the sautéed vegetables to the slow cooker.
Add diced zucchini, crushed tomatoes, tomato sauce, vegetable broth, dried Italian seasoning, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours.
About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir well to submerge the noodles in the soup.
Cover and cook on high for 25-30 minutes until the noodles are tender.
In a small bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
Ladle the soup into bowls and top each serving with a dollop of the cheese mixture.
Garnish with chopped fresh basil leaves and serve immediately.