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!
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.
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.
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.
- 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
- ⅛ teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 12 ounces lasagna noodles
- 4 cups fresh spinach leaves
- 1 8 ounce container ricotta cheese
- ½ cup mozzarella cheese, shredded
- ¼ cup parsley, chopped
- ¼ cup basil leaves, chopped
- generous pinch of kosher salt
- 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. Set the slow cooker on low and cook for 7 hours or on high and cook for 3½ to 4 hours.
- 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.
- For the ricotta cheese topping
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
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THIS LOOKS AMAZING! Love that you added zucchini and ricotta cheese to this! Pinning now!
It is time for me to give the a try and I love your veggie load version! Have fun skiing this weekend!
Slurp-able lasagna great! Nothing like warm bowl of comfort.
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! 😉
THIS is what life is all about. (I really just said that)
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!
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.
This looks fantastic. Who doesn’t love lasagna? I know I do. Can’t wait to try this.
I am so happy I bought lasagna noodles this past weekend!!!! I cannot wait to make this.
I love that this is a slow cooker meal – I haven’t seen many this winter! Loving this 🙂
This is the perfect weeknight meal!
Oh baby. Comfort in a bowl. I cannot wait for Winter in Australia.
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!
I am not a vegetarian but this still looks delicious! Running out to buy the ingredients this afternoon! 🙂
So awesome sounding, Heidi!
You genius! I can’t wait to make this.
I must try this soup very soon! Perfect for busy days!
Your soup sounds amazing! Slow cooker recipes are a must try for me!
Oh wow. I have GOT to make this happen at my house soon! This looks fantastic!
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!
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.
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 !
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.
How many does it serve and how long did it take to prep?
Thanks!
Do you know if this recipe would do well if prepared and then put in freezer?
I added browned chicken breasts and fresh garden okra…yummm.
Thank you so much for submitting this yummy recipe. I made it today and had it for my dinner. Each spoonful was a delious and satisfying pause to savor. I absolutely loved the combination of flovors. The best part is there is lots leftover so my freezer is going to be well stocked.
I made this today. So yummy. Will be making it again. Thanks for the great recipe. Always looking for good vegetarian recipes. Sending some back to college with my daughter
This was absolutely delicious and I’d definitely make it again. It was the first recipe we tried in our slow cooker. We’d probably leave out the cream cheese next time but otherwise make exactly as it is. Thanks for the great recipe.
i just made your Slow Cooker Vegetarian Lasagna Soup today … i’m pretty much strictly a meat lover since birth – born and raised on a ranch …but i have to tell you this was excellent and very filling ! … i recently found your site – saw this recipe and it looked so good i had to try it … sure glad i did … i made exactly to your recipe except for accidentally putting all of the basil in the soup to cook instead of the 1/4 cup fresh basil in the ricotta topping mix … (groans) … but it turned out fine anyway in spite of my best attempt to do otherwise – which i seem to do from time to time as i meander thru one recipe or another … as my name says i’m just a guy who enjoys cooking for my wife and i and whoever else happens to be around … i’m the main cook here at home … we’re california transplants from colorado … thankfully soon to move back to colorado … i love your site … i’m looking forward to trying other recipes from you …you wanna know how good i thought this recipe was ? … this is the first comment i’ve ever made on something i tried .to cook from someone else’s recipe . .thank you for sharing … talk to you again soon
btw … we’re NASCAR fans as well … i’ve yet to make vegas but i will … i probably shouldn’t tell you who my driver is … but what the heck i can take the heat … Mr.. Harvick of course !!! … lol
I made this recipe today and it was SO good! I was looking for more vegetarian slow-cooker meals and this is perfect. I ended up using three cheese tortellini instead of lasagna noodles and the cheese topping, and it was still delicious. So if, like me, you are planning to make this as a meal prep and worry about keeping up with the ricotta topping, tortellini works! Thanks for the recipe!!
Thank you for letting us know Maria, love the idea of using tortellini.
I was going to ask if you could substitute cheese tortellini for the noodles and cheese because I plan to make this for Christmas eve dinner and I don’t want to have to fuss when the guests arrive. And here I see you tried it! Question? When did you add the tortellini and did you use frozen or fresh? Trying to make sure I don’t end up with super soggy tortellini. THANKS!
I followed this recipe exactly (except I added 500g of Quorn vegetarian “beef mince”) and it turned out phenomenal! The dollop of ricotta is a great touch and is the ultimate healthy comfort food 🙂 Thanks for sharing!
Caitlin, I’m so glad you made it your own. The veggie mince is a great touch!
Love this recipe! My 16 year old vegetarian (who doesn’t really like veggies 😉 and 8 year old loved it! The youngest had to draw what peace looks like in her class and said it was eating her mom’s homemade tomato soup (not really tomato soup, but high praise from someone who would eat pasta every day if I let her!.
Absolutely delish! Only change was more red pepper and fresh basil (no dried at home). The first thing my 9 year old said was “this is my new favorite food!” Definitely a keeper!
I’ve made this soup before and it is so delicious! However I am just wondering what a serving size is? The recipe says it makes 10 servings. Thank you!