Vegetarian Slow Cooker Lasagna Soup takes all the flavor of lasagna and combines them in a hearty, easy to make soup that your whole family will love.
Lasagna is one of our favorite meatless meals but sometimes I just don’t have to time to put together each individual layer, saute all the veggies, and wait for it to bake in the oven. Instead many times I will make this lasagna soup instead. It has all the same great flavors but it is about one tenth of the work. Everything is dumped into the slow cooker and in four hours you have a delicious, rich broth. To that you add whole wheat noodles, zucchini, and spinach. Delish.
For many people lasagna isn’t lasagna without some cheese. Depending on your preferences, I highly recommend serving this with some mozzarella or ricotta cheese scooped on top. For the ricotta, I love mixing in some fresh basil before adding it to the soup. It melts into the soup and is so so good.
Looking for ways to customize this Vegetarian Slow Cooker Lasagna
- Zucchini and spinach are normally my go to vegetables for lasagna but almost any vegetable will work in this soup. You could use broccoli, cauliflower, kale, butternut squash, or summer squash.
- To truly make this a lasagna soup, you’ll want to add some cheese! For a traditional route, add a big scoop of ricotta with some fresh basil mixed in. You can also use shredded or fresh mozzarella.
- If you like things spicy, add some red pepper flakes in the mix!
- To deepen the flavor, saute the onions and garlic before adding them to the slow cooker.
- This soup freezes really well so don’t be worried about it being a large recipe.