If you are on the hunt for a cozy, comforting dish that feels like a warm hug in a bowl, then this Vegetarian Crockpot Lasagna Soup Recipe is about to become your new best friend. It’s an inviting blend of tender butternut squash, earthy mushrooms, and hearty cannellini beans simmered gently with whole wheat lasagna noodles and fresh spinach, all in a flavorful tomato base that’s kissed with herbs and just a touch of wine. This soup captures the essence of classic lasagna but in a way that’s lighter, fuss-free, and perfect for slow-cooking magic. Trust me, once you try this, it will be your go-to soup for chilly nights or anytime you crave something both nourishing and delicious.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating this extraordinary soup. Each one plays a crucial part, whether it’s adding depth of flavor, vibrant color, or a satisfying bite that mimics the classic lasagna experience, but all without fuss.
- Butternut squash: Adds a naturally sweet, creamy texture and a beautiful warm hue to the soup.
- Cremini mushrooms: Bring an earthy, umami richness that makes every spoonful deeply satisfying.
- Yellow onion: Finely chopped for a gentle savory sweetness that forms the flavor base.
- Cannellini beans: Provide protein and a creamy bite that makes the soup hearty and filling.
- Garlic: Minced for aromatic warmth and that irresistible punch that enhances all flavors.
- Dried bay leaves: These infuse subtle herbal notes throughout the slow cooking process.
- Kosher salt and black pepper: Essential seasoning to enhance every ingredient’s natural taste.
- Crushed tomatoes: The tomato base offers bright acidity and luscious body.
- Vegetable stock: Keeps the soup light but flavorful, and you can adjust the liquid for your desired consistency.
- Whole wheat lasagna noodles: Cooked al dente and cut to bite-sized pieces to mimic classic lasagna layers in soup form.
- Fresh baby spinach: Added last for a burst of green vibrance and gentle earthiness.
- Dry white wine (optional): Adds brightness and depth, but can easily be swapped with extra stock or omitted.
- Fresh thyme: Provides an aromatic, woodsy touch that pairs beautifully with the vegetables.
- Part-skim ricotta cheese: Combined with mozzarella for a creamy, luscious topping that melts into the soup.
- Mozzarella cheese: Freshly grated for a melty, gooey finishing touch.
- Fresh parsley: Chopped and mixed into the topping for a burst of freshness and color.
How to Make Vegetarian Crockpot Lasagna Soup Recipe
Step 1: Slow Cook Vegetables
Start by adding the star vegetables—cubed butternut squash, sliced cremini mushrooms, finely chopped onion, and cannellini beans—along with minced garlic and aromatic bay leaves into your slow cooker. Season everything generously with kosher salt and black pepper, then pour in the crushed tomatoes and four cups of reduced-sodium vegetable stock. This medley is the heart of your soup, mingling flavors gently as it simmers low and slow.
Step 2: Cooking Time
Cover your slow cooker and set it to LOW, letting the ingredients work their magic for 6 to 7 hours. If you’re pressed for time, switch to HIGH and cook for around 3 to 4 hours instead. The goal is tender butternut squash that is soft enough to mark the perfect cozy texture but still holding its shape so the soup feels hearty and substantial.
Step 3: Prepare the Cheesy Topping
While the soup cooks, whip up the heavenly ricotta topping by mixing part-skim ricotta, freshly grated mozzarella, chopped fresh parsley, and a pinch of salt in a small bowl. Cover it and stash it in the fridge so it’s ready for when the soup is done. When it’s time to serve, bring this mixture to room temperature so it’s creamy and smooth—perfect for dolloping on top.
Step 4: Cook and Prep Pasta
Cook the whole wheat lasagna noodles according to the package instructions until just al dente. Drain and rinse them well to stop any further cooking, then chop into bite-sized pieces. These noodles add that much-loved chewy texture that makes this soup reminiscent of classic lasagna but in a comforting broth.
Step 5: Finalize the Soup
Before finishing, fish out the bay leaves from your slow cooker and discard them. Stir in the fresh baby spinach, dry white wine (if using), fresh thyme, and the cooked noodles. If the soup seems too thick, add a splash more vegetable stock until you achieve your preferred consistency. Give everything a good stir until the spinach wilts beautifully, wrapping up your soup with vibrant color and fresh flavor.
How to Serve Vegetarian Crockpot Lasagna Soup Recipe
Garnishes
One of the best parts of this Vegetarian Crockpot Lasagna Soup Recipe is the creamy ricotta topping that makes every spoonful indulgent and rich. Add a generous dollop of the ricotta mixture right before serving—it melts slightly into the warm soup, creating a luscious swirl of cheese. You can also sprinkle a little extra fresh parsley or a pinch of freshly cracked black pepper for an added pop of flavor and freshness.
Side Dishes
This soup shines as a main dish, but pairing it with some crusty garlic bread or a simple green salad takes the meal up a notch. The bread is perfect for soaking up the tomato broth while the salad adds a crisp, refreshing contrast. If you want to keep it light yet satisfying, a citrusy arugula salad works beautifully alongside.
Creative Ways to Present
For a playful twist, serve this lasagna soup in individual mini crockpots or rustic bread bowls to impress guests at your next cozy gathering. Drizzle a touch of good olive oil or sprinkle some toasted pine nuts over the top for a delightful texture contrast. If you’re feeling adventurous, layer the soup with crispy baked parmesan crisps on the side for added crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetarian Crockpot Lasagna Soup Recipe tastes just as fantastic the next day, and sometimes even better as the flavors deepen. Store leftovers in an airtight container in the refrigerator and consume within 3 to 4 days to enjoy optimal taste and freshness.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. Note that the creamy ricotta topping is best prepared fresh when serving, so freeze the soup base separately to maintain the best texture.
Reheating
When reheating, thaw the soup overnight in the fridge if frozen, then warm it gently on the stovetop over medium heat, stirring occasionally. Add a splash more vegetable stock if it has thickened. Top with fresh ricotta mixture or shredded mozzarella just before serving for that authentic lasagna finish.
FAQs
Can I make this soup vegan?
Absolutely! Replace the ricotta and mozzarella topping with vegan cheese varieties or a cashew cream sauce, and ensure your vegetable stock is vegan-friendly. The soup base itself is naturally plant-based and hearty.
Do I have to use butternut squash?
Butternut squash adds sweetness and creaminess, but you can substitute with other squash like acorn or kabocha, or even sweet potatoes for a similar effect. It’s all about that lovely tender bite and subtle sweetness.
Can I prepare this soup without a slow cooker?
Yes! Use a large pot on the stove instead, simmering the ingredients gently for about 45 minutes to an hour until vegetables are tender. Just keep an eye on the liquid levels and stir occasionally.
Is it necessary to add white wine?
The white wine adds bright acidity and complexity but can be omitted or replaced with more vegetable stock without sacrificing flavor. It’s a nice touch but not a must-have.
How do I keep the noodles from getting mushy in leftovers?
Cooking the noodles separately and adding them freshly each time you reheat your soup really helps maintain their texture. If you plan to store the soup with noodles, undercook them slightly so they don’t become overly soft.
Final Thoughts
This Vegetarian Crockpot Lasagna Soup Recipe is such a rewarding and nourishing dish to keep in your recipe arsenal. It’s simple enough to throw together with everyday ingredients but packed with big, comforting flavors that truly satisfy. Whether you’re a longtime vegetarian or simply looking for a delicious way to warm up during cooler months, this soup has something special baked right in. Give it a try—you’re going to fall in love with this easy, heartwarming twist on a classic!
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Vegetarian Crockpot Lasagna Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Vegetarian Crockpot Lasagna Soup is a hearty, comforting dish that combines tender butternut squash, cremini mushrooms, and cannellini beans with whole wheat lasagna noodles in a flavorful tomato-based broth. Slow-cooked for hours to develop rich flavors, it’s topped with a creamy ricotta and mozzarella cheese mixture for that classic lasagna taste in soup form. Perfect for a cozy meal that’s easy to prepare and satisfying for a group.
Ingredients
Soup Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes (about 2 pounds or 5 cups)
- 16 ounces sliced cremini mushrooms
- 1 small/medium yellow onion, finely chopped (about ¾ cup)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cloves garlic, minced (about 1 ½ tablespoons)
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 (26-ounce) can crushed tomatoes, undrained
- 4–6 cups reduced-sodium vegetable stock (or chicken stock)
- 4 cups fresh baby spinach leaves
- ½ cup dry white wine (or additional stock, or omit)
- 2 teaspoons chopped fresh thyme
Pasta
- 8 ounces whole wheat lasagna noodles
Topping
- 8 ounces part-skim ricotta cheese
- ⅓ cup freshly grated mozzarella cheese
- ¼ cup chopped fresh parsley
- ⅛ teaspoon kosher salt
Instructions
- Slow Cook Vegetables: Add the butternut squash, cremini mushrooms, finely chopped onion, cannellini beans, minced garlic, dried bay leaves, kosher salt, ground black pepper, crushed tomatoes with their juice, and 4 cups of reduced-sodium vegetable stock to a 6-quart or larger slow cooker. Stir gently to combine.
- Cook: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the butternut squash is tender and the flavors have melded beautifully.
- Prepare Topping: While the soup cooks, combine part-skim ricotta cheese, freshly grated mozzarella cheese, chopped fresh parsley, and ⅛ teaspoon kosher salt in a small bowl. Cover and refrigerate until ready to serve. Bring to room temperature before serving for best texture and flavor.
- Cook Pasta: Cook the whole wheat lasagna noodles according to the package instructions until al dente. Drain the noodles, rinse with cold water to stop cooking, then cut into bite-sized pieces.
- Finish Soup: Once the soup is done, remove and discard the bay leaves. Stir in the fresh baby spinach leaves, dry white wine (or additional stock if omitted), chopped fresh thyme, and the cooked lasagna noodle pieces. Add extra vegetable stock as needed to reach your desired soup consistency. Stir gently until the spinach wilts.
- Serve: Ladle the soup into bowls and top each serving with a generous dollop of the ricotta and mozzarella cheese mixture. Serve warm for a comforting, lasagna-inspired experience.
Notes
- You can substitute the white wine with extra vegetable stock or simply omit it for a non-alcoholic version.
- Make sure to bring the cheese topping to room temperature before serving to enhance flavor and texture.
- The soup can be prepared ahead of time; store the noodles and cheese topping separately to maintain texture.
- Use whole wheat noodles for added fiber and a healthier twist.
- If you prefer, you can use chicken stock instead of vegetable stock, but this will make the dish non-vegetarian.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
