Description

This hearty and comforting Vegetarian Crockpot Lasagna Soup combines the flavors of classic lasagna with a nourishing vegetable-packed broth, all slow-cooked to perfection. Featuring butternut squash, cremini mushrooms, cannellini beans, spinach, and whole wheat lasagna noodles, this soup offers a wholesome, filling meal topped with a creamy ricotta and mozzarella blend. Perfect for a wholesome family dinner with minimal prep and plenty of warmth and flavor.

Ingredients

Scale

Main 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)
8 ounces whole wheat lasagna noodles
4 cups fresh baby spinach leaves
½ cup dry white wine (optional; or additional stock, or omit)
2 teaspoons chopped fresh thyme

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, sliced cremini mushrooms, chopped onion, drained cannellini beans, minced garlic, dried bay leaves, kosher salt, ground black pepper, crushed tomatoes (with juices), and 4 cups of vegetable stock into a 6-quart or larger slow cooker. Stir gently to combine all ingredients evenly.
Cook: Cover the slow cooker and set it to LOW heat. Cook for 6 to 7 hours, or if in a hurry, set to HIGH heat and cook for 3 to 4 hours, until the butternut squash is tender and all flavors are melded together.
Prepare Topping: While the soup cooks, combine ricotta cheese, freshly grated mozzarella, chopped fresh parsley, and kosher salt in a small bowl. Mix well, cover, and refrigerate this mixture until ready to use. Remove from fridge about 15 minutes before serving to reach room temperature.
Cook Pasta: Near the end of the cooking time, bring a large pot of salted water to a boil. Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain, rinse under cold water to stop cooking, then cut noodles into bite-sized pieces.
Finish Soup: Once the vegetables are cooked, remove the bay leaves from the slow cooker. Stir in fresh baby spinach leaves, dry white wine (if using), chopped fresh thyme, and the cooked noodles. If the soup is too thick, add additional vegetable stock to achieve your preferred consistency. Stir gently until the spinach wilts and all ingredients are heated through.
Serve: Ladle the soup into bowls and top each serving with a generous dollop of the ricotta cheese mixture. Enjoy this warm, comforting vegetarian lasagna soup immediately.

Notes

If you prefer a thicker soup, use 4 cups of vegetable stock; for a more broth-like consistency, use up to 6 cups.
White wine is optional; substitute with extra vegetable stock or omit for a non-alcoholic version.
Make sure to remove bay leaves before serving to avoid any bitter taste.
The ricotta topping can be prepared a day ahead; just refrigerate and bring to room temperature before serving.
Whole wheat lasagna noodles add fiber; using regular noodles is fine but may change nutrition values slightly.
This recipe is easily adjustable for vegan diets by substituting dairy cheeses with plant-based alternatives.