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.”
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.
As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you.
Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox