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Slow Cooker Lasagna Soup

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A hearty vegetarian soup that captures all the beloved flavors of traditional lasagna without the tedious assembly.

Ingredients

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  • 2 medium onions (diced)
  • 4 garlic cloves (minced)
  • 2 large carrots (diced)
  • 2 celery stalks (chopped)
  • 28 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 2 cups water
  • 12 oz lasagna sheets (broken into pieces)
  • 1 cup dried lentils (red or green)
  • 8 oz mushrooms (sliced)
  • 15 oz whole milk ricotta
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 2 tablespoons fresh basil (chopped)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper (to taste)
  • 2 cups fresh spinach
  • 1 cup shredded mozzarella
  • Fresh basil leaves for garnish

Instructions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté onions, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
  2. Transfer sautéed vegetables to the slow cooker. Add crushed tomatoes, diced tomatoes, tomato paste, vegetable broth, and water. Stir in oregano, dried basil, red pepper flakes, salt, and pepper.
  3. Incorporate lentils and sliced mushrooms into the slow cooker mixture.
  4. Cover and cook on low heat for 3.5 hours.
  5. While the soup cooks, combine ricotta, egg, Parmesan, and fresh basil in a bowl.
  6. Break lasagna sheets into bite-sized pieces and add to the slow cooker. Increase heat to high and cook for 30 minutes.
  7. Stir in fresh spinach during the last 5 minutes of cooking.
  8. Gently fold the ricotta mixture into the hot soup.
  9. Top individual servings with mozzarella and fresh basil.

Notes

Serve alongside crusty sourdough bread or garlic breadsticks for a complete meal. Consider using zucchini noodles for a lighter version.

Nutrition

Find it online: https://easyumrecipes.com/slow-cooker-lasagna-soup/