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

Scale

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

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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