If you have ever wished lasagna could be cozy, warm, and bubbling in a bowl instead of layered on a plate, I have the perfect recipe for you: the Vegetarian Crockpot Lasagna Soup Recipe. This delightful twist combines all the comforting flavors of traditional lasagna, from cheesy ricotta to tender noodles, with hearty vegetables and a slow-cooked tomato base to create an unbelievably satisfying soup. It’s like a hug in a bowl, made effortlessly in your crockpot, perfect for cozy nights when you want something nourishing without the fuss.

Vegetarian Crockpot Lasagna Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this soup has a special role, coming together in harmony to build rich flavors, textures, and beautiful colors, yet requiring only simple pantry and fresh items that are easy to find.

Butternut Squash: Adds natural sweetness and creamy texture without heaviness.
Cremini Mushrooms: Contributes an earthy depth that enhances the broth.
Yellow Onion: Provides a subtle, sweet foundation for the soup’s flavor.
Cannellini Beans: Bring hearty protein and creaminess to every spoonful.
Garlic: Packs a punch of aromatics that brightens the whole soup.
Bay Leaves: Infuse a layer of herbal warmth throughout the broth.
Kosher Salt and Black Pepper: Essential seasoning to balance and enhance flavors.
Crushed Tomatoes: The rich, tangy heart of the soup’s base.
Vegetable Stock: Builds a savory body and controls the soup’s consistency.
Whole Wheat Lasagna Noodles: Adds comforting chew and familiarity, cut into bite-sized pieces.
Fresh Baby Spinach: Gives a fresh, bright contrast and a boost of greens.
Dry White Wine: (Optional) Enhances complexity, but you can swap with stock if preferred.
Fresh Thyme: Delivers a subtle herby note that ties everything together.
Part-Skim Ricotta Cheese: Creamy topping that melts beautifully on the soup.
Freshly Grated Mozzarella Cheese: Adds gooey, melty richness.
Fresh Parsley: Offers a bright finishing touch in flavor and color.

How to Make Vegetarian Crockpot Lasagna Soup Recipe

Step 1: Slow Cook the Vegetables

The magic begins as you toss cubed butternut squash, earthy cremini mushrooms, finely chopped onion, cannellini beans, minced garlic, dried bay leaves, kosher salt, pepper, crushed tomatoes, and four cups of vegetable stock into your slow cooker. Set it to low and let all those ingredients mingle gently for 6 to 7 hours. The squash will soften perfectly, and the flavors will meld into a cozy, robust base for your soup.

Step 2: Prepare the Cheese Topping

While the soup is cooking, mix together the ricotta, freshly grated mozzarella, chopped parsley, and a pinch of kosher salt in a small bowl. Cover it and pop it into the fridge. This creamy topping will bring a luscious finish to your bowl of soup, adding richness with every bite. Don’t forget to let it come to room temperature when you’re ready to serve; it makes the texture dreamy.

Step 3: Cook the Lasagna Noodles

Cook the whole wheat lasagna noodles just until al dente following the package instructions. Drain and rinse them under cold water to stop the cooking process, then cut the noodles into bite-sized pieces. These noodles will bring the heart of lasagna right into your spoonfuls.

Step 4: Combine and Finish the Soup

Once your vegetables have softened beautifully, remove the bay leaves from the crockpot. Stir in the fresh baby spinach, the optional white wine (or extra broth if you’re skipping the wine), fresh thyme, and the cooked noodles. Add a splash more vegetable stock if you like your soup a little more brothy. Stir everything together until the spinach wilts and the flavors harmonize perfectly. Your soup is now ready to warm the soul.

How to Serve Vegetarian Crockpot Lasagna Soup Recipe

Garnishes

Don’t be shy with your garnishes! A generous spoonful of the creamy ricotta and mozzarella topping placed on the warm soup will melt slowly and create a luxurious finish. Sprinkle with extra chopped parsley for a burst of fresh color, and if you love a little heat, cracked black pepper or red pepper flakes make a fantastic addition.

Side Dishes

This soup is so hearty and fulfilling it can easily stand alone, but if you want to round out your meal, a crisp green salad with vinaigrette is the perfect light counterbalance. Garlic bread or crusty whole-grain bread also pairs beautifully, great for dipping and soaking up every last bit of that rich broth.

Creative Ways to Present

Serve your Vegetarian Crockpot Lasagna Soup Recipe in rustic bowls to highlight its comforting nature. For a fun twist, ladle soup into individual mason jars so everyone can enjoy a personal serving. You could even layer it in clear glasses for a lasagna-inspired visual, with the bright spinach, red tomato broth, and creamy cheese creating layers of color.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. To maintain the best texture, keep the cooked noodles separate if possible and combine them when reheating, or be prepared for them to soak up some broth and become even heartier.

Freezing

Vegetarian Crockpot Lasagna Soup Recipe freezes well, although the noodles might get a little softer after thawing. For best results, freeze the soup base and cooked noodles separately when possible in freezer-safe containers. It will keep up to 3 months, making it an excellent make-ahead meal for busy days.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If reheating from frozen, thaw overnight in the fridge and add a splash of vegetable stock to loosen the soup if it has thickened. Top with the cheese mixture fresh for the best experience.

FAQs

Can I make this soup vegan?

Absolutely! Substitute the ricotta and mozzarella cheeses with your favorite plant-based alternatives or nutritional yeast for a cheesy flavor without dairy.

What if I don’t have butternut squash?

You can swap in sweet potatoes or pumpkin puree for a similar sweetness and creaminess. These alternatives keep that lovely texture and depth of flavor in the soup.

Is it necessary to use white wine?

Not at all. The white wine adds subtle complexity, but you can simply use an extra cup of vegetable stock if you prefer to keep it alcohol-free or simpler.

Can I use store-bought tomato sauce instead of crushed tomatoes?

While crushed tomatoes give the best texture and fresh tomato flavor, a good-quality tomato sauce can work in a pinch. Just make sure it’s not overly seasoned, as the soup has plenty of flavor from other ingredients.

How can I make this soup gluten-free?

Simply swap the whole wheat lasagna noodles for gluten-free lasagna noodles or small gluten-free pasta shapes. The cooking process remains the same.

Final Thoughts

This Vegetarian Crockpot Lasagna Soup Recipe is one of my absolute favorites for chilly evenings when I crave something nourishing and decadent without extra fuss. It’s incredible how everyday ingredients come together in the crockpot to create such depth and comfort. I promise, once you try this recipe, it will become a staple in your meal rotation — easy, wholesome, and utterly delicious.

Vegetarian Crockpot Lasagna Soup Recipe

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4.1 from 38 reviews

Author: admin
Total Time: 7 hours 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This hearty Vegetarian Crockpot Lasagna Soup combines the rich flavors of classic lasagna with the comfort of a slow-cooked soup. Featuring butternut squash, cremini mushrooms, cannellini beans, and tender lasagna noodles simmered in a savory tomato and vegetable broth, it’s topped with a creamy ricotta and mozzarella mixture for an irresistible finish. Perfect for a wholesome weeknight dinner that’s both filling and nutritious.

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

Topping Ingredients

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, finely chopped onion, drained and rinsed cannellini beans, minced garlic, dried bay leaves, kosher salt, ground black pepper, and crushed tomatoes into a 6-quart or larger slow cooker. Pour in 4 cups of vegetable stock to start.
Cook: Cover and cook the mixture on LOW for 6-7 hours or on HIGH for 3-4 hours, until the butternut squash is tender and the flavors are well combined.
Prepare Topping: While the soup cooks, combine the part-skim ricotta cheese, freshly grated mozzarella, chopped fresh parsley, and kosher salt in a small bowl. Cover and refrigerate until ready to serve. Allow to come to room temperature before using.
Cook Pasta: Cook the whole wheat lasagna noodles al dente according to the package instructions. Drain, rinse with cold water to stop cooking, and cut into bite-sized pieces.
Finish Soup: Remove and discard the bay leaves from the slow cooker. Stir in fresh baby spinach leaves, dry white wine (or additional stock if omitting the wine), chopped fresh thyme, and the cooked lasagna noodles. Add more vegetable stock as needed to reach your desired soup consistency. Stir until the spinach wilts.
Serve: Ladle the soup into bowls and top each serving with a generous spoonful of the ricotta and mozzarella topping. Serve warm for comforting, lasagna-inspired soup.

Notes

You can substitute the dry white wine with extra vegetable stock or water if preferred or to keep the soup alcohol-free.
For a gluten-free version, replace lasagna noodles with gluten-free pasta.
Ensure the ricotta topping is at room temperature before serving to enhance creaminess.
Leftovers can be stored in the refrigerator for up to 3 days; add extra stock when reheating to restore the soup’s consistency.
If you don’t have a slow cooker, the soup can be adapted to a large pot on the stovetop; simmer until squash is tender, about 45-60 minutes.

Prep Time: 20 minutes
Cook Time: 6 hours 45 minutes
Category: Soup
Method: Slow Cooking
Cuisine: Italian-American