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.
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.
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. 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 lasagna soup easy to make any night of the week, and it can be made with the slow cooker function on the Instant Pot too.
Crockpot Lasagna Soup Ingredients
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.
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.
Most of the crockpot 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 vegetarian crockpot recipe 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.
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
- fresh parsley and basil
see more: 28 Days Of Lighter Pasta Recipes To Make Now
How to Make Crockpot Lasagna Soup
Using a crockpot or the slow cooking function on the Instant Pot makes this lasagna soup recipe 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.
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.
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
Can I Make This Recipe Without a Slow Cooker?
I’m sure you can. You’d likely want to let the soup simmer over low heat for a few hours, 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.
Can I Add Other Veggies to Crockpot Lasagna Soup?
I don’t see why not! Kale could easily be used instead of the spinach, you could add in some frozen peas in addition to the zucchini, and so forth. Let me know what vegetable combinations you try!
see more: 28 Healthy Slow Cooker Soups & Stews To Make Now
Tips for Making Crockpot Lasagna Soup
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.
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.
If you’re a meat lover, feel free to cook sliced chicken sausage separately, then add to individual bowls for a healthier lasagna bite.
see more: 31 Days Of Healthy Comfort Food Recipes To Make Now
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
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.
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
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 the 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 1/2 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.
Recipe Notes
- Feel free to cook sliced chicken sausage separately, then add to the bowls of the meat lovers for a healthier lasagna bite.
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.
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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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.
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[email protected] My Yellow Cardigan says
THIS LOOKS AMAZING! Love that you added zucchini and ricotta cheese to this! Pinning now!
Tieghan says
It is time for me to give the a try and I love your veggie load version! Have fun skiing this weekend!
[email protected] says
Slurp-able lasagna great! Nothing like warm bowl of comfort.
Brenda @ a farmgirl's dabbles says
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! ;)
bev @ bevcooks says
THIS is what life is all about. (I really just said that)
Dr. Cliff Thomas says
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!
Erin @ The Spiffy Cookie says
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.
Norma | Allspice and Nutmeg says
This looks fantastic. Who doesn’t love lasagna? I know I do. Can’t wait to try this.
Stefanie @ Sarcastic Cooking says
I am so happy I bought lasagna noodles this past weekend!!!! I cannot wait to make this.
Katrina @ Warm Vanilla Sugar says
I love that this is a slow cooker meal – I haven’t seen many this winter! Loving this :)
Laura (Tutti Dolci) says
This is the perfect weeknight meal!
Sarah | The Sugar Hit says
Oh baby. Comfort in a bowl. I cannot wait for Winter in Australia.
Patti says
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!
Amy C says
I am not a vegetarian but this still looks delicious! Running out to buy the ingredients this afternoon! :-)
aida mollenkamp says
So awesome sounding, Heidi!
Lynn Chen says
You genius! I can’t wait to make this.
Paula – bell’alimento says
I must try this soup very soon! Perfect for busy days!
Sommer @ASpicyPerspective says
Your soup sounds amazing! Slow cooker recipes are a must try for me!
ATasteOfMadness says
Oh wow. I have GOT to make this happen at my house soon! This looks fantastic!
Stacey L says
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!
Bandgeek77 says
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.
Autumn W says
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 !
Jennie @themessybakerblog says
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.
Brenda says
How many does it serve and how long did it take to prep?
Thanks!
Diane says
Do you know if this recipe would do well if prepared and then put in freezer?
Trudie Sandberg says
I added browned chicken breasts and fresh garden okra…yummm.
Cathy Wright says
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.
Jill says
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
Emily says
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.
justaguy says
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
Maria says
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!!
heidi says
Thank you for letting us know Maria, love the idea of using tortellini.
heather says
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!
Caitlin says
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!
heidi says
Caitlin, I’m so glad you made it your own. The veggie mince is a great touch!
Sdi says
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!.
Sharon says
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!
Amber says
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!
Anthony Allen says
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! ❤️
Ashley @ Foodie Crush says
I am glad it is a hit for your whole family!
Jessica Parker says
Oh My God, this looks so yummy I can’t take my eyes off.
Ashley @ Foodie Crush says
Enjoy, Jessica!
Addie says
I liek this. It’s really unique and yummy.
Vishal G says
You are amazing. I learn a lot from you guys and its very inspiring
Ashley @ Foodie Crush says
Thank you!
Kavita says
Nice Recipe.
I will try to make today.
I can’t wait for sunday. I will make it today.
Edward says
You make lovely dishes…such a great inspiration you are
Md says
Very talented! Love what you do for the people out there looking for some quality and rich food…
Thankyou
Alizay says
Sooo yummy! love your recipes always and the way you present them…
barack says
Everyday i learn something new from you. Thank you for being here!
akil says
you make good use of your skills…i like your cooking.
riya says
your images are very fascinating…keep it up
Laurel says
This dish looks very delicious… love it and the one who made it
Laurel says
This dish looks very delicious… love it and the one who made it
x3 says
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