Vegetarian Crockpot Lasagna Soup with ricotta cheese topping is an easy, hearty, and wholesome soup recipe that tastes like home.
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!
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.)
- 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.
- Cannellini Beans. Add texture, heartiness, and a dose of plant-based protein and fiber into the soup (as seen in my Minestrone Soup).
- 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.
- Onion + Garlic. For additional flavor and a little zip.
- Vegetable Stock. Choose a quality store-bought vegetable stock for a more flavorful soup.
- 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.
- 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.
- Meanwhile, whip up the ricotta topping.
- Cook the pasta, drain, rinse, then cut into bite-sized pieces. Add the remaining ingredients.
- Stir in the spinach wilts, then serve warm topped with ricotta mixture. ENJOY!
- 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.
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.
Recommended Tools to Make this Recipe
- Programmable Slow Cooker. This one is my go-to for everything from Slow Cooker Broccoli Cheese Soup to Crockpot Stuffed Peppers.
- Pasta Insert. If you love to make pasta, investing in one of these hand inserts makes draining pasta a dream.
- Soup Ladle. For serving large spoonfuls of this soup and its hearty toppings with ease.
As my fellow Kansas homegirl, Dorothy, would say, “there’s no place like home.”
Frequently Asked Questions
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.
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.
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
- 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
- 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.
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