If you’ve ever dreamed of all the comforting, hearty flavors of lasagna wrapped up in a cozy bowl of soup, then you absolutely need to try this Vegetarian Crockpot Lasagna Soup Recipe. It’s a delightful fusion of tender butternut squash, savory mushrooms, tender noodles, and fresh spinach simmered to perfection with rich tomatoes and aromatic herbs. This soup manages to capture every bit of that classic lasagna essence while being incredibly easy to prepare, thanks to the slow cooker doing most of the work. Whether you’re cooking for a family or craving a satisfying weeknight dinner, this recipe promises a warm hug in a bowl.
Ingredients You’ll Need
The beauty of this Vegetarian Crockpot Lasagna Soup Recipe lies in its straightforward ingredients that come together to create a sensational melody of flavors, textures, and colors. Each component plays a key role: the earthy butternut squash adds a subtle sweetness, mushrooms bring savoriness, and fresh herbs brighten everything up.
- Butternut squash: Adds natural sweetness and a creamy texture when cooked down, creating a velvety base.
- Cremini mushrooms: Provide a deep, umami-rich flavor that enhances the soup’s heartiness.
- Yellow onion: Offers a mild sweetness and essential aromatic foundation.
- Cannellini beans: Boost the protein content and add a satisfying bite.
- Garlic: Infuses the soup with robust, savory depth.
- Bay leaves: Subtly enhance the overall flavor with herbal notes.
- Kosher salt and black pepper: Essential for seasoning and balancing flavors perfectly.
- Crushed tomatoes: Bring acidity and a rich tomato base that defines the soup.
- Vegetable stock: Creates a flavorful, nourishing broth—feel free to add more for desired consistency.
- Whole wheat lasagna noodles: Add chewiness and replicate that classic lasagna feel in soup form.
- Baby spinach leaves: Deliver freshness and vibrant color, wilting perfectly into the hot broth.
- Dry white wine (optional): Adds a subtle depth and a hint of brightness, but you can omit or replace with extra stock.
- Fresh thyme: Brings an aromatic, slightly floral note that lifts the dish.
- Part-skim ricotta cheese: Creates a creamy topping that perfectly balances the acidity of the tomatoes.
- Mozzarella cheese: Melts smoothly into the ricotta topping, adding richness and gooey texture.
- Fresh parsley: Adds a burst of fresh, herbaceous flavor for garnish.
How to Make Vegetarian Crockpot Lasagna Soup Recipe
Step 1: Slow Cook Vegetables
Start by placing the butternut squash, cremini mushrooms, chopped onion, cannellini beans, minced garlic, bay leaves, kosher salt, black pepper, crushed tomatoes, and 4 cups of vegetable stock into your slow cooker. This combination is the heart of your soup, where all those beautiful flavors will meld together as the veggies soften and release their essence.
Step 2: Cook Low and Slow
Set your slow cooker to LOW and let everything simmer gently for 6 to 7 hours. If you’re pressed for time, the HIGH setting will work too—just cook it for around 3 to 4 hours. You’ll know it’s ready when the butternut squash is tender and the flavors have harmonized into a rich, comforting broth.
Step 3: Prepare the Cheese Topping
While the soup is cooking, whisk together the part-skim ricotta, mozzarella, chopped parsley, and a little kosher salt in a small bowl. Pop it in the fridge until you’re ready to serve. When it’s time, let the mixture sit at room temperature so it’s creamy and easy to scoop on top of your soup bowls.
Step 4: Cook the Noodles
Bring a pot of salted water to a boil and cook the whole wheat lasagna noodles according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking, then chop the noodles into bite-sized pieces. This simple step ensures the noodles won’t get mushy when added to the soup.
Step 5: Finish the Soup
Once the slow cooker’s done, fish out and discard the bay leaves. Add the fresh baby spinach, white wine (if using), fresh thyme, and the cooked noodles into the slow cooker. Stir gently until the spinach wilts beautifully and everything is well combined. If you want your soup a little thinner, pour in extra vegetable stock until it reaches your preferred consistency.
How to Serve Vegetarian Crockpot Lasagna Soup Recipe
Garnishes
The crowning glory of this soup is definitely the cheesy ricotta topping. A dollop of this cool, creamy mixture on top of each warm bowl adds richness and a luscious contrast to the savory broth. For an extra touch, sprinkle some freshly chopped parsley over the top to add a burst of color and fresh flavor.
Side Dishes
Pair this soup with a crisp green salad dressed lightly with lemon vinaigrette for a refreshing balance, or crusty garlic bread for sopping up every last drop. Roasted vegetables or a simple antipasto plate can also complement the hearty, Italian-inspired flavors without overpowering the soup.
Creative Ways to Present
Serve this Vegetarian Crockpot Lasagna Soup Recipe in rustic bowls for a cozy dinner vibe or in clear glass mugs to showcase those beautiful layers of ingredients. Add a sprinkle of extra mozzarella or a grating of fresh Parmesan cheese on top for an indulgent twist. It also makes for a fantastic meal prep dish—just portion into individual mason jars for grab-and-go lunches!
Make Ahead and Storage
Storing Leftovers
You can keep leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day or two, making leftovers just as delicious—if not more so—than the first serving.
Freezing
This soup freezes well, but remember to leave out the noodles if you plan to freeze it. Store the broth and veggies separately in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight and add freshly cooked noodles before serving.
Reheating
Gently reheat the soup on the stove over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of vegetable stock or water to loosen it up. Then add fresh spinach and noodles if you didn’t freeze them, finishing with a fresh scoop of the ricotta topping for the best experience.
FAQs
Can I substitute the butternut squash with another vegetable?
Absolutely! Sweet potatoes or pumpkin puree work well as substitutes and will maintain that creamy, slightly sweet element in the soup.
Is it possible to make this soup gluten-free?
Yes! Simply swap the whole wheat lasagna noodles for gluten-free pasta or homemade gluten-free pasta sheets cut into pieces, ensuring the dish remains safe for gluten-sensitive eaters.
Can I prepare this Vegetarian Crockpot Lasagna Soup Recipe without wine?
Definitely. You can either omit the wine altogether or replace it with additional vegetable stock. The soup will still have plenty of flavor from the other ingredients.
How can I make this soup spicier?
If you love a bit of heat, add crushed red pepper flakes when you add the garlic and onions. Start with a pinch and adjust based on your spice preference.
What’s the best way to keep the noodles from getting mushy?
Cooking the noodles separately, rinsing them under cold water, and adding them at the end of cooking keeps their texture firm and prevents them from soaking up too much broth.
Final Thoughts
Making this Vegetarian Crockpot Lasagna Soup Recipe is like giving yourself a warm, comforting hug on even the busiest days. It’s packed with flavor, easy to prepare, and has that cozy, homemade charm that makes everyone smile. I truly hope you’ll enjoy making—and eating—this delightful twist on classic lasagna soup as much as I do!
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Vegetarian Crockpot Lasagna Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 6 hours 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Vegetarian Crockpot Lasagna Soup offers a comforting and hearty twist on traditional lasagna, transforming it into a warm, flavorful soup. Featuring butternut squash, cremini mushrooms, cannellini beans, and fresh spinach, simmered slowly with crushed tomatoes and vegetable stock, then combined with whole wheat lasagna noodles and topped with a creamy ricotta and mozzarella mixture. Perfect for an easy, make-ahead meal that’s both nourishing and satisfying.
Ingredients
Soup Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes (about 2 pounds or 5 cups)
- 16 ounces sliced cremini mushrooms
- 1 small/medium yellow onion, finely chopped (about ¾ cup)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cloves garlic, minced (about 1 ½ tablespoons)
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 (26-ounce) can crushed tomatoes, undrained
- 4–6 cups reduced-sodium vegetable stock (or chicken stock)
- 8 ounces whole wheat lasagna noodles
- 4 cups fresh baby spinach leaves
- ½ cup dry white wine (optional; can substitute with additional stock or omit)
- 2 teaspoons chopped fresh thyme
Topping Ingredients
- 8 ounces part-skim ricotta cheese
- â…“ cup freshly grated mozzarella cheese
- ¼ cup chopped fresh parsley
- â…› teaspoon kosher salt
Instructions
- Slow Cook Vegetables: In a 6-quart or larger slow cooker, combine butternut squash, cremini mushrooms, chopped onion, cannellini beans, minced garlic, bay leaves, kosher salt, black pepper, crushed tomatoes, and 4 cups of vegetable stock. Stir gently to mix all ingredients.
- Cook Soup: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the butternut squash is tender and all flavors meld together beautifully.
- Prepare Ricotta Topping: While the soup is cooking, in a small bowl, combine the part-skim ricotta cheese, freshly grated mozzarella, chopped parsley, and â…› teaspoon kosher salt. Mix until smooth, cover, and refrigerate. Remove from refrigerator to come to room temperature before serving.
- Cook Lasagna Noodles: Near the end of the slow cooking time, cook whole wheat lasagna noodles according to package instructions until al dente. Drain, rinse with cold water to stop cooking, then cut into bite-sized pieces.
- Finish Soup: Remove bay leaves from the slow cooker. Add fresh baby spinach leaves, dry white wine (if using), chopped fresh thyme, and cooked lasagna noodle pieces to the soup. Stir to combine and let the spinach wilt into the hot soup. Adjust thickness by adding more vegetable stock if desired.
- Serve: Ladle the soup into bowls and top each serving with a dollop of the ricotta and mozzarella cheese mixture. Serve warm and enjoy the cozy, hearty flavors of this vegetarian lasagna soup.
Notes
- If you prefer a thicker soup, start with 4 cups of vegetable stock and add more as needed to reach desired consistency.
- To make this recipe vegan, substitute ricotta and mozzarella with plant-based cheese alternatives or omit the cheese topping.
- You can omit the white wine or replace it with additional vegetable stock if preferred.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 2 months.
- For a gluten-free option, use gluten-free lasagna noodles instead of whole wheat.
