Hearty Crockpot Vegetable Lasagna Soup

Finding a comforting dinner that doesn’t require hours in the kitchen can feel like mission impossible, especially on those busy weeknights when everyone’s schedule pulls you in different directions. Between after-school activities, work deadlines, and the general chaos of everyday life, spending time layering a traditional lasagna just isn’t in the cards most days.

That’s why this crockpot vegetable lasagna soup has become such a lifesaver in our house – it delivers all the cozy Italian flavors we love about regular lasagna, but with a “set it and forget it” approach that fits perfectly into even the most hectic days. Plus, it’s loaded with vegetables, making it a meal you can feel good about serving to your family.

What Kind of Lasagna Noodles Should I Use?

Regular dried lasagna noodles are perfect for this soup, and you don’t even need to buy the special “oven-ready” kind since they’ll cook right in the broth. You can break the noodles into smaller, bite-sized pieces before adding them to your crockpot – aim for roughly 2-inch pieces that are easy to eat with a spoon. If you’re trying to keep things on the healthier side, whole wheat lasagna noodles work great too, though they might need an extra few minutes to cook through. Just make sure not to add the noodles too early in the cooking process, or they might become too soft and start to fall apart.

Options for Substitutions

This cozy soup recipe is super adaptable and allows for many ingredient swaps:

• Lasagna noodles: No lasagna noodles? No worries! You can use any short pasta like rotini, farfalle, or even broken fettuccine. Just adjust the cooking time according to the package instructions.
• Mushrooms: Brown mushrooms can be replaced with white button mushrooms, or you could try diced eggplant or extra zucchini if you’re not a mushroom fan.
• Ricotta cheese: If you’re out of ricotta, try cottage cheese (blended smooth) or a mix of cream cheese and Greek yogurt for that creamy element.
• Mozzarella: Feel free to use provolone, fontina, or even a dairy-free cheese alternative if you’re going for a vegan version.
• Fresh herbs: No fresh basil or parsley? Use 1 teaspoon dried herbs for each tablespoon of fresh called for in the recipe.
• Spinach: You can swap spinach with kale, Swiss chard, or arugula – just remember that kale might need a few extra minutes to soften up.

Watch Out for These Mistakes While Cooking

The biggest challenge with crockpot lasagna soup is timing the addition of ingredients – adding the noodles too early can turn them into mush, so it’s best to wait until the last 30-45 minutes of cooking to add them. Another common mistake is overcrowding your crockpot with vegetables at the start, which can lead to a watery soup – try to leave about an inch of space at the top to allow for proper simmering and evaporation. For the best flavor development, don’t skip sautéing the onions, garlic, and mushrooms before adding them to the crockpot – this quick extra step creates a richer base for your soup. When adding the spinach and cheese, wait until the very end of cooking (last 5-10 minutes) to preserve their texture and prevent the cheese from becoming stringy or grainy.

What to Serve With Lasagna Soup?

Since this soup already packs all the flavors of traditional lasagna into a cozy bowl, you’ll want some simple sides that complement without overwhelming. A warm piece of garlic bread or a crusty baguette is perfect for soaking up every last drop of the rich broth. For something fresh and light, try serving it with a simple Italian-style salad dressed with olive oil and balsamic vinegar. If you’re feeding a bigger crowd, you might want to add some roasted vegetables on the side – I find that roasted bell peppers or broccoli work particularly well with these Italian flavors.

Storage Instructions

Keep Fresh: This cozy lasagna soup stays good in the fridge for up to 4 days when stored in an airtight container. The pasta might absorb more liquid as it sits, so you might want to add a splash of broth when reheating. I like to store the cheese toppings separately to keep them fresh!

Freeze: Want to meal prep? This soup freezes really well for up to 3 months – just leave out the pasta and fresh herbs. When you’re ready to eat, cook fresh pasta separately and add it to your warmed-up soup along with fresh herbs. This way, you’ll avoid mushy noodles!

Reheat: Warm up your soup on the stovetop over medium heat until it’s hot throughout, or pop it in the microwave for 2-3 minutes, stirring halfway through. Add a bit of extra broth if it’s too thick, then top with fresh cheese and herbs just before serving.

Preparation Time	10-15 minutes
Cooking Time	210-240 minutes
Total Time	220-255 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 60-70 g
• Fat: 70-80 g
• Carbohydrates: 200-220 g

Ingredients

• 1 tablespoon of extra virgin olive oil
• 1 medium-sized yellow onion, chopped
• 4 cloves of garlic, minced or pressed
• 2 cups of sliced brown mushrooms
• 2 zucchinis, sliced
• 1 can (28 ounces) of crushed tomatoes
• 3 tablespoons of tomato paste
• 4 cups of vegetable stock
• 2 bay leaves
• 2 teaspoons of dried basil
• 2 teaspoons of dried oregano
• 1/8 teaspoon of red chili flakes
• 2 teaspoons of kosher salt
• 2 teaspoons of ground black pepper
• 6 ounces of lasagna noodles
• 4 cups of fresh spinach leaves
• 8 ounces of ricotta cheese
• 1 cup of shredded mozzarella cheese
• 1/4 cup of chopped parsley
• 1/4 cup of chopped fresh basil leaves
• Hefty pinch of kosher salt

Step 1: Sauté the Vegetables

Begin by heating olive oil in a non-stick skillet over medium heat.

Add the onion, garlic, and brown mushrooms and sauté them until they start to soften, approximately 4-5 minutes.

This will enhance the flavors before adding them to the slow cooker.

Step 2: Assemble the Soup in the Slow Cooker

Transfer the sautéed onion mixture to the insert of a 6-quart slow cooker.

Add zucchini, crushed tomatoes, tomato sauce, vegetable broth, bay leaves, basil, oregano, red pepper flakes, kosher salt, and black pepper to the cooker.

Stir to combine all the ingredients well.

Step 3: Cook the Soup

Set the slow cooker to low heat and let the mixture cook for 7 hours, or choose the high setting and cook for 3 1/2 to 4 hours.

This slow cooking process will allow the flavors to meld together beautifully.

Step 4: Prepare the Lasagna Noodles

While the soup is finishing in the slow cooker, cook the lasagna noodles according to the package directions.

Once cooked, drain them well and add them to the soup.

You may choose to cut the noodles into smaller pieces to make them easier to incorporate into the soup.

Step 5: Finish the Soup with Spinach and Ricotta

Add fresh spinach to the soup, stirring until it wilts and blends in.

Next, mix in half of the ricotta cheese mixture to enrich the soup’s texture and flavor.

Allow the soup to warm through, integrating all components thoroughly.

Step 6: Serve and Garnish

Ladle the soup into individual bowls, topping each serving with a dollop of the remaining ricotta cheese mixture.

Sprinkle additional parsley and basil on top for garnish, providing a fresh, aromatic finish to your dish.

Enjoy this hearty and flavorful soup!