Slow Cooker Lasagna Soup

This slow cooker lasagna soup is like a deconstructed lasagna made in an Italian tomato broth full of vegetables with a creamy dollop of three cheeses mixed in.

This recipe is brought to you by DeLallo Foods

I’m very much into giving my favorite comfort foods a different spin to make them brand new again. Much like my taco soup, homemade Hamburger Helper, and French onion meatballs with orzo, this slow cooker lasagna soup is both comforting and nostalgic. And when it comes to lasagna, I have a couple of recipe twists on this classic Italian comfort food up my sleeve, or at least, in my recipe box. The flavors of this lasagna soup recipe are very similar to classic lasagna, just in a more slurpable form. This crockpot lasagna soup is made with some of my favorite Italian products from DeLallo, one of my long-time, most favorite partners here on the blog.

Why You’ll Love It

• This slow cooker lasagna soup recipe is so full of flavor and tastes just like your favorite lasagna!
• Slow cooking makes lasagna soup easy to make any night of the week, and it can be made with the slow cooker function on the Instant Pot
• Wonderfully hearty and healthy, it’s full of veggies and is vegetarian (though can easily be made with meat)

Slow Cooker Lasagna Soup Ingredients

• Olive oil—for sautéing the veggies (doing this before adding them to the slow cooker imparts another layer of flavor to the soup)
• Onion—I use a yellow onion here
• Garlic—for that classic Italian flavor
• Mushrooms—I love mushrooms in this soup because they add a nice meaty bite (since this is a vegetarian recipe)
• Zucchini—this is my green veg of choice (in addition to spinach) and it adds a nice texture to the soup
• Crushed tomatoes San Marzano-style tomatoes—these are a favorite of Italian cooks everywhere. DeLallo’s San Marzano crushed tomatoes are sun-ripened Italian plum tomatoes harvested in the Naples region of Italy. Their flavor is vibrant and sweet with a tender, meaty texture that’s been crushed smooth but thick, perfect for pasta sauces, and of course, soup.
• Tomato paste—to add a bit of bold body to the soup, I add DeLallo’s tomato paste, and all-natural double concentrate that’s extra rich and super thick in a squeeze tube so you can use a little or a lot without waste
• Vegetable broth—I use vegetable broth here to keep this soup vegetarian, but you could use chicken broth if you’d prefer
• Bay leaves—for a delicate herbaceous flavor
• Dried basil and oregano—help those classic lasagna flavors shine through
• Red pepper flakes—for just a hint of heat
• Lasagna noodles—and of course, there’s the DeLallo lasagna noodles. Made with Italian semolina flour, these noodles cook perfectly every time, with the ridged edges capturing every bit of the soup’s broth.
• Spinach—for color, texture, and of course, nutrition

For the creamy cheese topping:

This soup gets its lasagna-esque flavors thanks to the mix of three cheeses that melt creamily into the soup for that true-blue lasagna flavor:

• creamy ricotta
• shredded mozzarella cheese
• grated Parmesan cheese
• fresh parsley and basil

Find the complete recipe with measurements below.

see more: 28 Days Of Lighter Pasta Recipes To Make Now

Tools You May Need to Make This Slow Cooker Lasagna Soup Recipe

• 6 QT Slow Cooker with Lid
• Instant Pot 6-Quart Cooker
• Stainless Steel Chef’s Knife
• My Favorite Nesting Glass Mixing Bowls

How to Make This Slow Cooker Lasagna Soup

• Sauté your veggies before adding them to the slow cooker. Heat the olive oil in a non-stick skillet over medium heat. Add the onion, garlic, and brown mushrooms, and cook until they begin to soften, about 4-5 minutes.  Note: If you’re short on time you can skip this step without noticing too much of a difference in flavor.
• Slow cook and walk away! Then, add in the remaining ingredients (minus the lasagna noodles), turn on the slow cooker, and walk away. Once finished cooking, stir cooked lasagna noodles into the soup and throw in a few handfuls of spinach to wilt down.
• Add the cheese, and serve. Stir part of the ricotta cheese mixture into the soup just before serving it, then dollop a little more onto each serving.

see more: 30 Days Of Soups, Stews, And Chilis Made To Keep Winter Warm

Slow Cooker Lasagna Soup Recipe Variations

• Add kale instead of spinach
• Add some ground Italian sausage, ground turkey, or some white beans for protein
• Change up your noodles (try cheese tortellini or orecchiette)
• Zucchini or peas would be tasty additions

Storage

This slow cooker lasagna soup can be stored in an airtight container in the refrigerator for about 4 days or so. If you’d like to freeze this soup, I recommend doing so WITHOUT the noodles and cheese topping. Simply thaw the soup in the refrigerator, reheat gently on the stove, boil your noodles separately, and then top with the cheese mixture. The slow cooker lasagna soup will keep in the freezer for about 3 months.

see more: 28 Healthy Slow Cooker Soups & Stews To Make Now

FAQ and Recipe Tips

• Can I make this lasagna soup recipe without a slow cooker? Absolutely. I’d make it in a large Dutch oven, and be sure to let the soup simmer over low heat for a couple of hours to build good flavor. Then, stir in the cooked lasagna noodles as instructed. The downside to making lasagna soup on the stove is that you can’t leave the house while the soup is cooking.
• Cook the noodles last. Avoid cooking the noodles in the crockpot with the sauce from the beginning of the cooking time. It will make the noodles absorb too much of the tomato sauce and become gummy. Instead, cook the lasagna noodles separately (undercook them slightly) and add them to the slow cooker at the end of the cooking time to flavor.
• Try a different noodle. A few readers have also suggested using cheese tortellini instead of the lasagna noodles and ricotta mixture. If you go the tortellini route, I still recommend cooking it separately and stirring it into the soup just before serving to avoid soggy pasta.
• Add meat or beans if you like. If you’re a meat lover, feel free to cook sliced chicken sausage, ground beef, or ground turkey separately, then add it to individual bowls for a healthier lasagna bite. Or, you could add white beans to keep this lasagna soup vegetarian while also adding some protein.

see more: 31 Days Of Healthy Comfort Food Recipes To Make Now

What to Serve with Slow Cooker Lasagna Soup

• The Best Garlic Bread
• Caesar Salad with Garlic Croutons
• Italian Chopped Salad with Marinated Chickpeas
• Pan Roasted Brussels Sprouts with Pancetta
• Killer Garlic Knots

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.59 from 68 votes

Slow Cooker Lasagna Soup (Vegetarian)

This slow cooker lasagna soup recipe is like a deconstructed lasagna made in an Italian tomato broth full of vegetables with a creamy dollop of three cheeses mixed in.

Print SaveSaved!

Course Main Course, Soup

Cuisine Italian

Keyword crockpot, lasagna soup, slow cooker, soup

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8

Calories 222kcal

Ingredients 

½x1x2x3x

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion , diced
• 4 cloves garlic , minced or pressed
• 2 cups brown mushrooms , sliced
• 2 zucchinis , sliced
• 1 28 ounce can DeLallo crushed tomatoes
• 3 tablespoons DeLallo tomato paste
• 4 cups vegetable broth
• 2 bay leaves
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• ⅛ teaspoon red pepper flakes
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 6 ounces DeLallo lasagna noodles
• 4 cups fresh spinach

For the ricotta cheese topping

• 8 ounces ricotta cheese
• 1 cup mozzarella cheese , shredded
• ¼ cup parsley , chopped
• ¼ cup fresh basil leaves , chopped
• generous pinch of kosher salt

Instructions

For the lasagna soup:

• Heat the olive oil in a non-stick skillet over medium heat. Add the onion, garlic, and brown mushrooms, and cook until they begin to soften, about 4-5 minutes. 
• Add the onion mixture to the insert of a 6-quart slow cooker with the zucchini, crushed tomatoes, tomato sauce, vegetable broth, bay leaves, basil, oregano, red pepper flakes, kosher salt, and black pepper.
• Set the slow cooker on low and cook for 7 hours or on high and cook for 3 ½ to 4 hours.
• Once the cooking time is done, cook the lasagna noodles according to the package directions, drain, and add to the soup. Cut them into smaller pieces if you'd like.
• Add the spinach and warm until wilted.
• Mix in half of the ricotta cheese mixture.
• Ladle into soup bowls and top with a dollop of the remaining ricotta cheese topping and sprinkle with more parsley and basil.

For the ricotta cheese topping:

• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Notes

• Feel free to cook sliced chicken sausage separately, then add to the bowls of the meat lovers for a healthier lasagna bite.

Nutrition

Calories: 222kcal | Carbohydrates: 24g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 1231mg | Potassium: 490mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2275IU | Vitamin C: 18.4mg | Calcium: 183mg | Iron: 1.9mg

More Lasagna Recipes You’ll Love

• Turkey Bolognese Lasagna Toss
• Spinach Lasagna Roll-Ups
• Sausage And Ricotta Lasagna
• Butternut Squash Lasagna With Shiitake Mushrooms 
• The Cheesiest Spinach And Cheese Lasagna

More Favorite Meals Made With DeLallo

• Baked Sausage And Cheese Rigatoni
• How To Make An Awesome Antipasto Salad Platter
• Italian Chopped Salad With Marinated Chickpeas
• Baked Turkey Meatballs With Creamy Polenta And Marinara
• 30-Minute Caprese Chicken Recipe

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This recipe is sponsored by DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.