Description
Meatless but mighty, this vegetarian lasagna soup is full of veggies, Italian flavor, and cheese — all made easy in the crockpot!
Ingredients
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes
8 oz mushrooms, sliced
1 zucchini, diced
1 red bell pepper, chopped
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
10 oz lasagna noodles, broken
1 cup ricotta cheese
1 cup shredded mozzarella
1/2 cup grated parmesan
Salt and pepper to taste
Instructions
1. Sauté onion, garlic, mushrooms, zucchini, and bell pepper in olive oil.
2. Add herbs and transfer everything to the slow cooker.
3. Stir in tomatoes and broth.
4. Cook on LOW for 5–6 hours or HIGH for 3–4 hours.
5. Add broken noodles, cook 30–40 min on HIGH.
6. Stir in mozzarella and parmesan. Serve with ricotta on top.
Notes
Use oven-ready noodles to skip last step.
Add spinach for extra greens.
Freeze without cheese and add fresh when reheating.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Vegetarian Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Fat: 22g
- Carbohydrates: 40g
- Protein: 18g