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