Crockpot Lasagna Soup

5 from 2 votes

Easy Crockpot Lasagna Soup. Tastes like lasagna, without the layering or dishes! A healthy slow-cooker vegetarian soup recipe your whole family will love.

Prep: 15 mins

Cook: 6 hrs

Total: 6 hrs 15 mins

Servings: servings

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Ingredients

1 medium butternut squash (2 pounds) peeled, seeded, and cut into 1/2-inch cubes (about 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 (15 ounces), drained and rinsed
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 (26 ounces)
4-6 cups reduced-sodium chicken or vegetable stock
8 ounces whole wheat lasagna noodles
4 cups fresh baby spinach leaves
1/2 cup dry white wine or substitute additional vegetable 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

Instructions

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 ricotta cheese.

Notes

Store leftover Crockpot Lasagna Soup in the refrigerator for up to five days or freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently. The topping can be refrigerated for 3-4 days. (I have not tried freezing the topping but think it might work.)

Nutrition

Serving: 1servingCalories: 383kcalCarbohydrates: 68gProtein: 24gFat: 5gSaturated Fat: 2gCholesterol: 13mgSodium: 1255mgFiber: 14gSugar: 7g

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