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Vegetarian Crockpot Lasagna Soup with ricotta cheese topping is an easy, hearty, and wholesome soup recipe that tastes like home.

crockpot vegetable lasagna soup with mushrooms and butternut squash in a bowl

In this busy season of life (has anyone else’s last few weeks been so busy, you feel like you can barely remember your first name?), a cozy and familiar recipe that is easy on the prep work always hits the spot.

This crockpot lasagna soup is one of those time-saving, nourishing recipes for us all.

I hope it fills your belly, warms your heart, and eases your stress level too!

Easy Crockpot Lasagna Soup with ricotta and noodles in a bowl

5 Star Review

“I made this the other night and it turned out so good!”

— Zoe —

To unwind without a lot of fuss, this slow cooker lazy lasagna soup ticks all the boxes (as does this Crockpot Butternut Squash Soup too).

  • Made almost entirely in the slow cooker, it’s a dump-and-go meal that I can pretty much prep, set, and forget.
  • LOADED with healthy butternut squash, spinach, and mushrooms, it’s the perfect cleansing recipe between indulgent meals or treats.
  • A dollop of creamy ricotta mixed with herbs and mozzarella adds just the right amount of homey comfort.

How to Make Crockpot Lasagna Soup

Made with butternut squash, mushrooms, whole wheat noodles, and a splash of white wine, this slow cooker vegetarian lasagna soup has a wonderful flavor, while being completely hands-off to prepare.

(For another veggie-packed lasagna recipe, don’t miss my Vegetable Lasagna.)

The Ingredients

  • Butternut Squash. This non-traditional lasagna ingredient, packed with vitamin A and vitamin C, is a personal favorite of mine that I like to sneak into this crockpot lasagna soup and my Skillet Lasagna with Basil, Italian Sausage, and Butternut Squash. To save time, purchase your butternut squash prechopped.
  • Mushrooms. Cremini mushrooms (also called baby bella) are my go-to mushroom for this wholesome vegetarian soup recipe. They are easy to find, come presliced, and have far more flavor than standard white mushrooms.
  • Spinach. Adds color, while also sneaking in vitamin K, iron, and folate.

Market Swap

Feel free to swap in or add additional seasonal produce or vegetables of your choice.

  • Opt for kale or Swiss chard instead of spinach (add it during the last 45 minutes so it has time to wilt).
  • Dice up portabella mushrooms if creminis are not available.
  • Mix in a little sliced red bell pepper, zucchini, or chopped eggplant (just like in Eggplant Lasagna) to this crockpot garden vegetable lasagna soup.
  • Cannellini Beans. Add texture, heartiness, and a dose of plant-based protein and fiber into the soup (as seen in my Minestrone Soup). Beans also make Pasta Fagioli hearty.
  • Crushed Tomatoes. Enrich the broth with a wonderful tomato flavor reminiscent of mom’s BEST lasagna recipe.
  • Lasagna Noodles. Whole wheat lasagna noodles keep this soup hearty and healthy.

Substitution Tip

If you want to simplify this soup recipe further, you could skip traditional lasagna noodles, which require slicing into bite-sized pieces, and instead, go with an alternative pasta shape of your choice.

Mafaldine, campanelle, radiatori, and fusilli are short cut pasta varieties I’d recommend since they have lasagna-like ridges.

  • Onion + Garlic. For additional flavor and a little zip.
  • Vegetable Stock. Choose a quality store-bought vegetable stock for a more flavorful soup.

Substitution Tip

If you are not concerned about keeping this recipe vegetarian, you may also use your favorite chicken stock. I always opt for a reduced-sodium variety to limit salt content and allow me to better control the seasoning.

  • White Wine. An optional addition that I think adds a little extra depth of flavor to the broth (pour yourself a glass with the rest!).
  • Bay Leaves + Thyme. Infuses the savory vegetable stock with warm and woodsy flavors and aromas.
  • Ricotta. A creamy addition that makes this the BEST crockpot lasagna soup recipe (and this the best Zucchini Ravioli). Trust me, you don’t want to skip this.
  • Mozzarella. Every lasagna recipe (even in soup form) needs at least a little gooey mozzarella.
  • Parsley. For a little sprinkle of color and freshness in the ricotta cheese topping.

Dietary Note

If you’d like to make this crockpot lasagna soup vegan, here are a few easy modifications you can try.

  • Choose a vegetable stock that’s certified vegan.
  • Omit the ricotta topping, or experiment and make with a vegan version with dairy-free ricotta and vegan mozzarella shreds.
  • Purchase vegan lasagna noodles (or other pasta of your choice) that’s made without eggs or dairy.
  • Prepare as directed (or try this Vegan Pumpkin Soup instead).
healthy crockpot lasagna soup recipe in a bowl with ricotta, mushrooms, squash, and spinach

The Directions

  1. Load up your slow cooker with butternut squash, mushrooms, onion, beans, garlic, bay leaves, salt, pepper, crushed tomatoes, and 4 cups broth. Cover and cook until the squash is tender.
  2. Meanwhile, whip up the ricotta topping.
  3. Cook the pasta, drain, rinse, then cut into bite-sized pieces. Add the remaining ingredients.
  4. Stir in the spinach wilts, then serve warm topped with ricotta mixture. ENJOY!

Storage Tips

  • To Store. Leftover crockpot lasagna soup may be kept in the refrigerator for up to 5 days. The ricotta topping can be refrigerated for 3-4 days.

Storage Tip

If you would like the pasta to remain al dente in leftover lasagna soup, I suggest not stirring the cooked lasagna noodles into the soup initially and storing the pasta separately from the soup. Then stir into the soup while it reheats.

  • To Reheat. Warm leftover lasagna soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature before topping the reheated soup.
  • To Freeze. Freeze for up to 3 months. Let thaw overnight in the refrigerator, before warming. I have not tried freezing the ricotta topping but it should freeze and thaw just fine.

Meal Prep Tip

The ricotta topping will last several days in the refrigerator, so it’s easy to make ahead, and you can enjoy a scoop with each bowl of your leftovers too.

Slow Cooker Vegetarian Lasagna Soup with butternut squash in a bowl

What to Serve with Crockpot Lasagna Soup

As my fellow Kansas homegirl, Dorothy, would say, “there’s no place like home.”

Frequently Asked Questions

Can I Add Meat to This Crockpot Lasagna Soup?

Absolutely. If you wish to add a little extra protein to this recipe, you may add a pound of browned ground Italian chicken sausage, slices of fully-cooked Italian turkey sausage, or browned lean ground beef, chicken, or turkey.

Could I Swap Cooked Spaghetti Squash for the Lasagna Noodles?

I have not tried this substitute (even though I adore Roasted Spaghetti Squash) and I’m not sure I would recommend it as the texture of spaghetti squash may not be right for this soup. If you wish to cut carbs from the recipe, I would simply omit the pasta altogether.

How Could I Prepare This as an Instant Pot Lasagna Soup Recipe?

I have not experimented with this recipe in the Instant Pot so I, unfortunately, don’t have any specific advice to offer. If you’d like to experiment, you could use the preparation method for this Instant Pot Chicken Noodle Soup as a launching point.

Crockpot Lasagna Soup

4.63 from 8 votes
A vegetarian crockpot lasagna soup recipe with ricotta topping and garden vegetables. The best slow cooker lazy lasagna soup for a chilly day!

Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes

Servings: 6 servings


  • 1 medium butternut squash peeled, seeded, and cut into 1/2-inch cubes (about 2 pounds, or 5 cups total)
  • 16 ounces sliced cremini baby bella mushrooms
  • 1 small/medium yellow onion finely chopped (about 3/4 cup)
  • 1 can cannellini beans drained and rinsed (15 ounces)
  • 4 cloves garlic minced (about 1 1/2 tablespoons)
  • 2 dried bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 can crushed tomatoes with their juices (26 ounces)
  • 4-6 cups reduced-sodium vegetable stock or chicken stock
  • 8 ounces whole wheat lasagna noodles
  • 4 cups fresh baby spinach leaves
  • 1/2 cup dry white wine or substitute additional stock, or simply omit it
  • 2 teaspoons chopped fresh thyme

For Topping:

  • 8 ounces part-skim ricotta cheese
  • 1/3 cup freshly grated mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon kosher salt


  • To a 6-quart or larger slow cooker, add the butternut squash, mushrooms, onion, beans, garlic, bay leaves, salt, pepper, crushed tomatoes, and 4 cups broth.
  • Cover and cook for 6-7 hours on low or 3-4 hours on high, until the squash is tender.
  • In a small bowl, stir together the topping ingredients: ricotta, mozzarella, parsley, and kosher salt. Cover and refrigerate topping until ready to serve.
  • Once the soup is ready, remove the ricotta mixture from the refrigerator and let it come to room temperature. Bring a large pot of salted water to a boil and cook the noodles until al dente, according to the package instructions. Drain the noodles, then rinse and cut into bite-sized pieces.
  • Remove the bay leaves from the slow cooker. Add the spinach, white wine, thyme, and cooked noodles to the slow cooker. If the mixture seems too thick, add additional vegetable stock to reach your desired consistency. Stir just until the spinach wilts. Serve warm, topped with a dollop of the ricotta mixture.


  • TO STORE: Leftover crockpot lasagna soup may be kept in the refrigerator for up to 5 days. The ricotta topping can be refrigerated for 3-4 days.
  • TO FREEZE: Freeze for up to 3 months. Let thaw overnight in the refrigerator, before warming. I have not tried freezing the ricotta topping but it should freeze and thaw just fine.
  • TO REHEAT: Warm leftover lasagna soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature before topping the reheated soup.


Serving: 1(of 6)Calories: 409kcalCarbohydrates: 71gProtein: 24gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgPotassium: 1431mgFiber: 9gSugar: 9gVitamin A: 15744IUVitamin C: 45mgCalcium: 334mgIron: 7mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Judy, I’m not sure the spaghetti squash texture would be quite right here. You could certainly experiment if you like, but the soup would still be great if you simply omit the noodles!

  1. Another home run! This was really well received by my family of 6. I had JUST enough room to double it for my crockpot. The only things I changed was adding browned ground venison for more protein, and setting out the lasagna noodles separately and then they poured the soup over amd mixed it in. Now it goes in my permanent “keeper” file! Thanks again!5 stars

    1. Saralee, I’m so glad to hear this recipe is a keeper for you! Thanks so much for this nice review and the notes!

  2. I made this the other night and it turned out so good! I don’t have a slow cooker, so I just made it on the stove. I just sauted the onion first, and then followed the rest of the recipe. The cheese mixture was my favourite part as it made the soup really creamy. I cut the recipe in half as it’s just me and my husband, and we had leftovers for dinner the next night. I’ll definitely make this again! 5 stars

    1. HOORAY Zoe, I’m happy to hear this soup was a winner for you! Thanks for giving it a try and leaving this fabulous review!

  3. Do you think you could replace the cannellini beans with chickpeas to increase the protein content of this soup? It looks delicious & I’m hoping to try it soon!!

    1. Hi Annie! I got about 6 servings from the whole recipe. I didn’t measure an exact volume, so you’ll want to eyeball about one-sixth of the soup for each. I hope you enjoy it!

    1. Hi Jenn, thank you for your kind words! I have not tried this recipe in an Instant Pot, so I’m afraid I don’t have any specific advice to offer. You could try using an online conversion tool for helpful tips. While this recipe isn’t made in the Instant Pot, I do have tons of other Instant Pot recipe ideas on my site here. I hope this helps!

  4. I was intrigued by the name, Lasagne Soup. As I started putting all the ingredients together, I struggled to imagine what it would taste like. It was perfectly edible but just a weird combination of things. I won’t make it again.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Patricia. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!