Slow Cooker Vegetarian Lasagna Soup

by heidi on February 27, 2014

If you’re on Pinterest there’s a pretty good chance you’ve seen the meaty version of this Slow Cooker Vegetarian Soup floating around. And there’s a perfectly good reason for that.

Because it’s so dang good!

Slow Cooker Vegetarian Lasagna Soup foodiecrush.com

I’m kind of into this whole food with a twist thing, and it seems like the masses are too. Where you take a traditional recipe and put it in an unexpectedly unique delivery system that makes people scratch their heads and say, “Hurmph. I never thought of that.”

Dessert in jars instead of a bowl, hand pies instead of slices, and chicken pot pie as a pizza? Heck to the yeah.

So when I once again stumbled across my friend Brenda’s meaty version of Lasagna Soup (recipe here) and who I’m pretty sure introduced the blogosphere to this Italian-style phenomenon—and FINALLY, gave us another reason to love lasagna noodles—I got all inspired to give Lasagna Soup a whirl.

But this time around, change was a coming.

Slow Cooker Vegetarian Lasagna Soup foodiecrush.com

Slow Cooker Vegetarian Lasagna Soup foodiecrush.com

Slow Cooker Vegetarian Lasagna Soup foodiecrush.com

This time my Lasagna Soup was headed in the vegetarian region of the slow cooker. Because even with warmer weather peeking it’s head around the corner, the slow cooker is still my friend (this is the one I use) I mean, it got me through the winter with recipes like this and this so how can I hang up it’s chord just yet?

Being the aspiring-to-be-a-good-mom that I am I volunteered to deliver a well deserved soup to my daughter’s school for the hard working teachers who were pulling the late shift thanks to parent teacher conferences.

In my book, our teachers can’t get enough brownie points, star badges or high fives to say thank you. And thus my handy dandy slow cooker came to the self-serve rescue once again.

This soup lets it Italian flavors shine, with plenty of girth to fill up growling stomachs and keep the busy teaching minds busy-ing. And let’s give them just a little extra flavor bump with a dollop of creamy herb-enhanced cheese that decadently melts into the soup, because, well, we all need cheese. Except for the lactose intolerant of course. Duh.

Slow Cooker Vegetarian Lasagna Soup foodiecrush.com

So this weekend snow is in the forecast. Some say “NAY!” while I scream “YEA!”

I’m hoping to be strapping on my skis and hitting the slopes with a few SkiMumms in tow.

What the heck is a SkiMumm you ask? Hop over and find out.

And yep, I’ll be putting this soup in the slow cooker for a perfectly welcome aprés ski slurp.

Slow Cooker Vegetarian Lasagna Soup

Yield: serves 10

Slow Cooker Vegetarian Lasagna Soup

Ingredients

1 yellow onion, diced
2 cups brown mushrooms, sliced
2 zucchinis, sliced
4 cloves garlic, minced
1 15 ounce can tomato sauce
1 28 ounce can crushed tomatoes
6 cups vegetable broth
2 bay leaves
2 teaspoons dried oregano
1 tablespoon dried basil
1/8 teaspoon red pepper flakes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
12 ounces lasagna noodles
4 cups fresh spinach leaves
For the ricotta cheese topping
1 8 ounce container ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup parsley, chopped
1/4 cup basil leaves, chopped
generous pinch of kosher salt

Instructions

  1. Add the onion, brown mushrooms, zucchini, garlic, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes, kosher salt and black pepper to the liner of a 6 quart slow cooker, I use this one. Set the slow cooker on low and cook for 7 hours or on high and cook for 3 1/2 to 4 hours.
  2. Once the cooking time is done, cook the lasagna noodles according to the package directions, drain and rinse and add to the soup. Cut them into smaller pieces if you'd like. Add the spinach and warm until wilted then ladle into soup bowls and top with a dollop of the ricotta cheese topping.
  3. For the ricotta cheese topping
  4. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
http://www.foodiecrush.com/2014/02/slow-cooker-vegetarian-lasagna-soup/

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40 comments |

Posted in: noodles, rice and grains,recipes,soups and stews,vegetables and fruits

{ 26 comments… read them below or add one }

Marissa@In My Yellow Cardigan February 27, 2014 at 6:36 am

THIS LOOKS AMAZING! Love that you added zucchini and ricotta cheese to this! Pinning now!

Reply

Tieghan February 27, 2014 at 6:52 am

It is time for me to give the a try and I love your veggie load version! Have fun skiing this weekend!

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Belinda@themoonblushbaker February 27, 2014 at 7:11 am

Slurp-able lasagna great! Nothing like warm bowl of comfort.

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Brenda @ a farmgirl's dabbles February 27, 2014 at 7:56 am

Excellent! My “meaty version” of lasagna soup is definitely a family favorite. And I think most of our friends and family can say that, too! Awesome to see your version (LOVE all the veggies!)…I’ve been working on a slow cooker rendition of this soup myself this winter! ;)

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bev @ bevcooks February 27, 2014 at 8:37 am

THIS is what life is all about. (I really just said that)

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Dr. Cliff Thomas February 27, 2014 at 9:52 am

This design is wicked! You obviously know how to keep a reader amused.
Between your wit and your videos, I was almost moved
to start my own blog (well, almost…HaHa!) Fantastic job.

I really loved what you had to say, and more than that,
how you presented it. Too cool!

Reply

Erin @ The Spiffy Cookie February 27, 2014 at 11:07 am

I just bought ingredients to make a different slow cooker soup and now I wish I had seen this first! Next on the list of soups to make.

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Norma | Allspice and Nutmeg February 27, 2014 at 1:58 pm

This looks fantastic. Who doesn’t love lasagna? I know I do. Can’t wait to try this.

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Stefanie @ Sarcastic Cooking February 27, 2014 at 2:23 pm

I am so happy I bought lasagna noodles this past weekend!!!! I cannot wait to make this.

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Katrina @ Warm Vanilla Sugar February 27, 2014 at 4:50 pm

I love that this is a slow cooker meal – I haven’t seen many this winter! Loving this :)

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Laura (Tutti Dolci) February 27, 2014 at 5:35 pm

This is the perfect weeknight meal!

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Sarah | The Sugar Hit February 27, 2014 at 7:18 pm

Oh baby. Comfort in a bowl. I cannot wait for Winter in Australia.

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Patti February 27, 2014 at 10:46 pm

I feel like I could reach in a take a bite of your soup photo. I like that you used the slow cooker, it looks delicious and satisfying on a cold winter day. Have fun skiing!

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Amy C March 1, 2014 at 10:03 am

I am not a vegetarian but this still looks delicious! Running out to buy the ingredients this afternoon! :-)

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aida mollenkamp March 1, 2014 at 10:30 am

So awesome sounding, Heidi!

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Lynn Chen March 1, 2014 at 7:00 pm

You genius! I can’t wait to make this.

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Paula – bell’alimento March 1, 2014 at 7:00 pm

I must try this soup very soon! Perfect for busy days!

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Sommer @ASpicyPerspective March 1, 2014 at 7:01 pm

Your soup sounds amazing! Slow cooker recipes are a must try for me!

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ATasteOfMadness March 4, 2014 at 4:57 pm

Oh wow. I have GOT to make this happen at my house soon! This looks fantastic!

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Stacey L March 8, 2014 at 9:50 pm

I pinned this recipe, and then made it for dinner last night. Total winner! Super yummy, crock pot easy…thanks for such a fantastic recipe!

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Bandgeek77 March 10, 2014 at 6:55 pm

I made this for supper this evening. It turned out perfectly, but I forgot the spinach. It still tasted wonderful, but I will valiantly attempt to remember the spinach next time. Just a thought or two. I added the lasagna noodles an hour before it was to be done and it turned out great. No need to dirty another pot if you are available to do that. Also, I am not a vegetarian, but gave up meat for all of Lent, so I searched for veggie recipes and came up with this. That being said, I think this would taste amazing with all of the veggies and Italian sausage. I also think bowtie pasta would be a wonderful substitute for the lasagna. Either way it was delicious! Thanks for the recipe.

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Autumn W March 10, 2014 at 10:51 pm

There are two adults and one 11month old in my family , and this makes so much ( which is awesome !) so I use fusili pasta and I make it separately and add it as needed.
This soup is so yummy,yummy,yummy !

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Jennie @themessybakerblog March 11, 2014 at 1:53 pm

Best. Mom. Ever! Now, if only I can convince my mom to bring me a bowl of this soup to work. I love that it’s meatless.

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Brenda April 6, 2014 at 7:29 pm

How many does it serve and how long did it take to prep?
Thanks!

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Diane July 18, 2014 at 8:25 am

Do you know if this recipe would do well if prepared and then put in freezer?

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Trudie Sandberg July 22, 2014 at 5:57 pm

I added browned chicken breasts and fresh garden okra…yummm.

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