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Vegetarian Crockpot Lasagna Soup

November 25, 2018

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

Vegetarian Crockpot Lasagna Soup | foodiecrush.com #soup #lasagna #crockpot #easy #vegetarian #healthy

This recipe is brought to you by DeLallo Foods

Vegetarian Crockpot Lasagna Soup

If you’ve found yourself trolling Pinterest there’s a pretty good chance you’ve seen the meaty stove top version of this easy vegetarian lasagna soup floating around. And there’s a perfectly good reason for that.

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Because it’s so dang good!

I’m very much into giving my favorite comfort foods a different spin to make them brand new again. 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.

This time around, a healthy change-up to everyone else’s lasagna soup was in the works.

Ingredients Vegetarian Crockpot Lasagna Soup | foodiecrush.com #soup #lasagna #crockpot #easy #vegetarian #healthy

To make the soup even simpler to make while coordinating the fam’s busy schedules, I took this vegetarian lasagna soup from the stove to the crockpot for cooking with ease.

Slow cooking makes it easy to make any night of the week, and it can be made with the slow cooker function on the Instant Pot too.

DeLallo Lasagna noodles | foodiecrush.com

Lasagna Soup Ingredients

The flavors of lasagna soup are very similar to regular lasagna, just in a more slurpable form. The soup starts with some of my favorite Italian products from DeLallo, one of my long-time, most favorite partners here on the blog.

San Marzano style tomatoes 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.

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.

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.

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

Ingredients Vegetarian Crockpot Lasagna Soup | foodiecrush.com #soup #lasagna #crockpot #easy #vegetarian #healthy

How to Make Crockpot Lasagna Soup Vegetarian Style

A few years ago I stumbled across my friend Brenda’s meaty version on Pinterest, and it’s what inspired me to give lasagna soup a whirl.

Most of the lasagna soup recipes I’ve seen are made with sausage or ground beef to replicate the classic Italian recipe. But because I’m trying to add more meatless meals to our dinner table, I took this slow cooker soup down the vegetable-only path, and used:

  • zucchini
  • onion
  • garlic
  • mushrooms
  • spinach

Mixed with the oregano and basil flavored tomato based broth, the lasagna flavors really shine through.

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


Vegetarian Crockpot Lasagna Soup | foodiecrush.com #soup #lasagna #crockpot #easy #vegetarian #healthy

Using a crockpot or the slow cooking function on the Instant Pot makes this soup super easy to pull together the night before or in the morning and let it cook on low for 7-8 hours, or 3 1/2 to 4 hours on high.

Sauté the onions, mushrooms, and garlic in a skillet before adding them to the slow cooker. If I’m really short on time I’ve skipped that step without noticing too much of a difference in flavor.

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 the to the crockpot at the end of the cooking time to flavor.

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

Cheese mixture for Vegetarian Crockpot Lasagna Soup | foodiecrush.com #soup #lasagna #crockpot #easy #vegetarian #healthy

The 3-Cheese Ricotta Dollop

But where this soup really gets its lasagna-esque flavors is 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
  • with a sprinkling of parsley and basil mixed in

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

Vegetarian Crockpot Lasagna Soup | foodiecrush.com #soup #lasagna #crockpot #easy #vegetarian #healthy

More Lasagna Recipes You’ll Like Too

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

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

Vegetarian Crockpot Lasagna Soup | foodiecrush.com #soup #lasagna #crockpot #easy #vegetarian #healthy
4.19 from 22 votes
Print

Vegetarian Crockpot Lasagna Soup

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

Course Main Course
Cuisine Italian
Keyword soup
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8
Calories 222 kcal

Ingredients

  • 1 tablespoon 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
  • 1/8 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
  • 1/4 cup parsley chopped
  • 1/4 cup fresh basil leaves chopped
  • generous pinch of kosher salt

Instructions

  1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion, garlic, and brown mushrooms, and cook until the begin to soften, about 4-5 minutes. 

  2. 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 1/2 to 4 hours.

  3. 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

  1. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Nutrition Facts
Vegetarian Crockpot Lasagna Soup
Amount Per Serving
Calories 222 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 25mg 8%
Sodium 1231mg 51%
Potassium 490mg 14%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 4g
Protein 11g 22%
Vitamin A 45.5%
Vitamin C 22.3%
Calcium 18.3%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Crockpot Lasagna Soup | foodiecrush.com #soup #lasagna #crockpot #easy #vegetarian #healthy

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

Tools You May Need to Make This Recipe

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

What’s your favorite lasagna flavor? Share in the comments below and if it isn’t already on the blog, it just might soon be.

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.

Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.

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Easy Couscous with Sun-Dried Tomato and Feta
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Categories: cheese, dinner, family friendly, healthy, lunch, noodles, rice and grains, recipes, seasonal : fall, seasonal : winter, soups and stews, vegetables and fruits Tags: cheese, crockpot, italian, lasagna, mushrooms, noodles, ricotta, slow cooker, soup, spinach, vegtarian, zucchini

About Heidi

Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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Reader Interactions

Comments

  1. [email protected] My Yellow Cardigan says

    February 27, 2014 at 6:36 am

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

    Reply
  2. Tieghan says

    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!

    Reply
  3. [email protected] says

    February 27, 2014 at 7:11 am

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

    Reply
  4. Brenda @ a farmgirl's dabbles says

    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! ;)

    Reply
  5. bev @ bevcooks says

    February 27, 2014 at 8:37 am

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

    Reply
  6. Dr. Cliff Thomas says

    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
  7. Erin @ The Spiffy Cookie says

    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.

    Reply
  8. Norma | Allspice and Nutmeg says

    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.

    Reply
  9. Stefanie @ Sarcastic Cooking says

    February 27, 2014 at 2:23 pm

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

    Reply
  10. Katrina @ Warm Vanilla Sugar says

    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 :)

    Reply
  11. Laura (Tutti Dolci) says

    February 27, 2014 at 5:35 pm

    This is the perfect weeknight meal!

    Reply
  12. Sarah | The Sugar Hit says

    February 27, 2014 at 7:18 pm

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

    Reply
  13. Patti says

    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!

    Reply
  14. Amy C says

    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! :-)

    Reply
  15. aida mollenkamp says

    March 1, 2014 at 10:30 am

    So awesome sounding, Heidi!

    Reply
  16. Lynn Chen says

    March 1, 2014 at 7:00 pm

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

    Reply
  17. Paula – bell’alimento says

    March 1, 2014 at 7:00 pm

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

    Reply
  18. Sommer @ASpicyPerspective says

    March 1, 2014 at 7:01 pm

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

    Reply
  19. ATasteOfMadness says

    March 4, 2014 at 4:57 pm

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

    Reply
  20. Stacey L says

    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!

    Reply
  21. Bandgeek77 says

    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.

    Reply
  22. Autumn W says

    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 !

    Reply
  23. Jennie @themessybakerblog says

    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.

    Reply
  24. Brenda says

    April 6, 2014 at 7:29 pm

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

    Reply
  25. Diane says

    July 18, 2014 at 8:25 am

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

    Reply
  26. Trudie Sandberg says

    July 22, 2014 at 5:57 pm

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

    Reply
  27. Cathy Wright says

    October 9, 2014 at 8:58 pm

    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.

    Reply
  28. Jill says

    March 1, 2015 at 1:36 pm

    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

    Reply
  29. Emily says

    February 7, 2016 at 2:00 pm

    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.

    Reply
  30. justaguy says

    May 11, 2016 at 11:52 pm

    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

    Reply
  31. Maria says

    September 17, 2016 at 7:52 pm

    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!!

    Reply
    • heidi says

      September 18, 2016 at 7:54 am

      Thank you for letting us know Maria, love the idea of using tortellini.

      Reply
      • heather says

        December 17, 2017 at 9:36 pm

        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!

        Reply
  32. Caitlin says

    October 28, 2016 at 11:14 am

    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!

    Reply
    • heidi says

      October 28, 2016 at 12:21 pm

      Caitlin, I’m so glad you made it your own. The veggie mince is a great touch!

      Reply
  33. Sdi says

    January 24, 2017 at 12:52 pm

    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!.

    Reply
  34. Sharon says

    February 13, 2018 at 5:44 pm

    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!

    Reply
  35. Amber says

    March 22, 2018 at 4:15 pm

    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!

    Reply
  36. Anthony Allen says

    November 26, 2018 at 6:53 pm


    I’ve made this half a dozen times or more now and we love it!! My kids love it even though they are not vegan like we are. Thank you for this recipe! ❤️

    Reply
    • Ashley @ Foodie Crush says

      November 29, 2018 at 3:18 pm

      I am glad it is a hit for your whole family!

      Reply
  37. Jessica Parker says

    November 27, 2018 at 9:21 am

    Oh My God, this looks so yummy I can’t take my eyes off.

    Reply
    • Ashley @ Foodie Crush says

      November 29, 2018 at 3:16 pm

      Enjoy, Jessica!

      Reply
  38. Addie says

    November 30, 2018 at 1:22 am


    I liek this. It’s really unique and yummy.

    Reply
  39. Vishal G says

    December 10, 2018 at 1:43 am


    You are amazing. I learn a lot from you guys and its very inspiring

    Reply
    • Ashley @ Foodie Crush says

      December 14, 2018 at 8:42 am

      Thank you!

      Reply
  40. Kavita says

    December 19, 2018 at 2:36 am


    Nice Recipe.
    I will try to make today.
    I can’t wait for sunday. I will make it today.

    Reply
  41. Edward says

    December 27, 2018 at 2:24 am


    You make lovely dishes…such a great inspiration you are

    Reply
  42. Md says

    December 27, 2018 at 2:35 am


    Very talented! Love what you do for the people out there looking for some quality and rich food…
    Thankyou

    Reply
  43. Alizay says

    December 27, 2018 at 2:46 am


    Sooo yummy! love your recipes always and the way you present them…

    Reply
  44. barack says

    December 27, 2018 at 2:56 am


    Everyday i learn something new from you. Thank you for being here!

    Reply
  45. akil says

    December 27, 2018 at 3:23 am

    you make good use of your skills…i like your cooking.

    Reply
  46. riya says

    December 27, 2018 at 3:33 am


    your images are very fascinating…keep it up

    Reply
  47. Laurel says

    December 27, 2018 at 3:47 am


    This dish looks very delicious… love it and the one who made it

    Reply
  48. Laurel says

    December 27, 2018 at 3:50 am


    This dish looks very delicious… love it and the one who made it

    Reply

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