Vegetarian Crockpot Lasagna Soup

This Vegetarian Crockpot Lasagna Soup recipe is easy, healthy, and delicious.  Instead of ground beef, it's filled with vibrant vegetables like zucchini, squash, and mushrooms!  The soup is finished with tomatoes, tomato sauce, Italian Seasoning, and of course, lasagna noodles.  It's all topped with a dollop of creamy ricotta cheese! 

This amazing weekday meal is made in a slow cooker but I also include instructions below to make it in the Instant Pot or Stove Top.

Love vegetarian crockpot soups? Try my 16 Cozy Vegetarian Crockpot Soups.

Vegetarian Crockpot Lasagna Soup

This Vegetarian Crockpot Lasagna Soup is cozy happiness in a bowl.  Lasagna Soup is something you'll find lots of recipes for, but almost all of them are meat-filled.  I decided to make my own vegetarian version filled with vegetables instead of meat!  The result is a delicious soup that's hearty, filling, cozy, and a perfect weekday dinner.

What is lasagna made of soup?

Traditional lasagna soup features ground beef, sausage, cheese, and lasagna noodles... much like lasagna.  My Vegetarian version is lighter, brighter, and filled with vegetables.  This soup is built on a rich tomato base and filled with veggie lasagna fillings like mushrooms, kale, carrots, zucchini, and squash.   There is literally a rainbow of vegetables in this hearty bowl.  If you don't like any of the veggies I picked feel free to sub out the ones you love.  You could even do spinach instead of kale but just stir it in at the very last minute.

The lasagna twist comes from the lasagna noodles, tomato sauce, and yummy ricotta topping! You can either leave it on top or on the side and add small bites to each taste OR mix it all together for a creamy soup.  You literally get all the flavors of the most delicious vegetarian lasagna you've ever had but in a cozy soup bowl.

It's surprisingly simple to make and oh-so-delicious!

Keep reading to learn how to make this in the crockpot, Instant Pot, or stovetop.

Why You'll Love this Easy Vegetarian Crockpot Lasagna Soup recipe...

• This Easy Vegetarian Crockpot Lasagna Soup recipe has it all veggies, pasta, and cheese.  What else do you want in life?
• It's a fun and hearty twist on classic vegetable soup.
• The best part about this recipe is it's made in the Crockpot or slow cooker.
• It's easy to make! The soup has very little hands-on time cooking.  You basically set it and forget it for most of the day.
• One serving is just 220 calories!
• It's a crowd-pleasing, family-friendly dinner!

Ingredients:

Here's an overview of what you'll need to make this Easy Vegetarian Crockpot Lasagna Soup recipe, but keep scrolling for the full recipe amounts.

• Onion: You'll need one medium sweet onion chopped into small pieces.
• Carrots: Carrots add a lovely flavor and orange color!  Dice yours into smaller pieces so they will cook all the way through.
• Tomato Souce: To get the lasagna flavor, I add some called tomato sauce to the broth.  You can also use your favorite marinara sauce.
• Canned Tomatoes: Use canned diced tomatoes.  My favorite kind is fire-roasted tomatoes for the extra flavor.  Don't drain them.
• Zucchini: I like to use lots of vegetables in this including a zucchini.  Cut it in half and slice it into half moons.
• Squash: Use a yellow summer squash and cut it in the same way as the zucchini.
• Mushrooms: Mushrooms add a meaty texture to the soup.  I like to buy portobello mushrooms that are already sliced to cut down on the prep time.
• Garlic: Fresh garlic that's minced is best here.
• Vegetable Broth: The base of the lasagna soup is your favorite vegetable broth.  Use a high-quality one because that's where most of the flavor comes into play.
• Kale: Kale is stirred in at the end of cooking for more vitamins and color.  I used curly kale that's cleaned, stems removed, and chopped. You can also use spinach.
• Italian Seasoning: Use your favorite Italian Seasoning or make your own with my Homemade Italian Seasoning which is a blend of basil, oregano, thyme, rosemary, and marjoram
• Ricotta Cheese: I use fresh ricotta cheese and stir in some Italian seasoning to give you that familiar lasagna taste.  You could also use fresh mozzarella.
• Lasagna Noodles: Lasagna noodles make this soup the perfect cozy dinner.
• Garnish: fresh herbs, fresh basil, parsley, or grated parmesan cheese.

Instructions:

Curious about how to cook lasagna soup? This is an overview of the instructions to make this Vegetarian Crockpot Lasagna Soup recipe, but the full detailed printable recipe is below in the recipe card.  I'm including directions to make it in the crockpot, Instant Pot or stovetop.

Crockpot or Slow Cooker:

1. In a large crock pot / slow cooker add the onion, carrot, diced tomato, canned tomato sauce, zucchini, squash, mushrooms, garlic, Italian Seasoning, and vegetable broth.  Salt and pepper to taste.  I used a half teaspoon of each but it will vary due to your broth and personal taste. 
2. Cook on high for 6-8 hours or low for 6-8 hours until the vegetables are tender.
3. Mix together the ricotta and Italian Seasoning and set to the side in the fridge for later.
4. When the soup is done cooking and you are ready to eat... In a separate pot cook the lasagna noodles to al dente according to package instructions.  Keep the noodles separate from the soup until serving.
5. While the noodles are cooking stir the kale into the soup.  It just needs a couple of minutes to wilt before serving.
6. Serve a hearty portion of the soup with some lasagna noodles and a generous dollop of the ricotta cheese mixture.  

Instant Pot:

To cook this on the Instant Pot, you'll need to add 2 teaspoons of olive oil to your ingredients.

1. Press the "saute" button on the Instant Pot.  Add the olive oil and cook the chopped onions, and carrots.  Add salt and pepper and cook for 2-3 minutes until they start to get tender.
2. Next add the zucchini, squash, and portobello mushrooms and saute for another 2-3 minutes.  Season again.
3. Add the garlic and saute for just 30 seconds so it doesn't burn.
4. Press "cancel" and add the tomato sauce, diced tomatoes, vegetable broth, and Italian Seasoning and stir together.  Salt and pepper to taste.
5. Close and lock the lid.  Put the value in the "sealing" position.  Press "manual" or "pressure cook" and cook on high pressure for 6 minutes.  When pressure cooking is done, do a quick release.
6. Open the lid and stir.
7. While that's cooking, mix together the ricotta and Italian Seasoning and set to the side in the fridge for later.
8. When the soup is done cooking and you are ready to eat... In a separate pot cook the lasagna noodles to al dente according to package instructions.  Keep the noodles separate from the soup until serving.
9. While the noodles are cooking stir the kale into the soup.  It just needs a couple of minutes to wilt before serving.
10. Serve a hearty portion of the soup with some lasagna noodles and a generous dollop of the ricotta cheese mixture. 

Stovetop:

To cook this on the stovetop, you'll need to add 2 teaspoons of olive oil to your ingredients.

1. In a large soup pot or dutch oven, add the olive oil, chopped onions, and carrots.  Add salt and pepper and cook for 2-3 minutes until they start to get tender.
2. Next add the zucchini, squash, and portobello mushrooms and saute for another 2-3 minutes.  Season again.
3. Add the garlic and saute for just 30 seconds so it doesn't burn.
4. Add the tomato sauce, diced tomatoes, vegetable broth, and Italian Seasoning and stir together.  Salt and pepper to taste.
5. Reduce the heat and cover.  Simmer for about 20 minutes or until the vegetables are tender.
6. While that's cooking, mix together the ricotta and Italian Seasoning and set to the side in the fridge for later.
7. When the soup is done cooking and you are ready to eat... In a separate pot cook the lasagna noodles to al dente according to package instructions.  Keep the noodles separate from the soup until serving.
8. While the noodles are cooking stir the kale into the soup.  It just needs a couple of minutes to wilt before serving.
9. Serve a hearty portion of the soup with some lasagna noodles and a generous dollop of the ricotta cheese mixture.  If desired sprinkle with fresh parmesan cheese and fresh herbs.

Pro Tip:

If you are not eating all the soup at one time store the lasagna noodles separately so they do not soak up all the liquid and get soggy.  You can coat them with a touch of olive oil to keep them from sticking. Otherwise, they will soak up all the liquid in the fridge and be super soggy.

Variations

I love this Easy Vegetarian Crockpot Lasagna Soup recipe as written, but here are some fun variations.

• Make it Vegan Lasagna Soup: The soup recipe itself is a Vegan Lasagna Soup and only the ricotta topping makes it vegetarian.  Feel free to either leave it off or use plant-based cheese on top to make it vegan.
• Make it Gluten-Free: Use your favorite gluten-free lasagna noodles.
• Make it Meaty: Add Italian sausage, ground turkey, or ground beef to make it meaty.
• Mix Up the Pasta: Don't have lasagna noodles?  You can swap out whatever kind of pasta you have.
• Make it Spicy: Add a larger pinch of red pepper flakes.

FAQ

Storage & Leftovers

Store any leftovers in an airtight container for up to 5 days.  For best results store the noodles separately.  You can also freeze the soup for up to three months.

Can I cook the lasagna noodles in the soup?

Technically you can, but the texture gets stranger and they can get soggy pretty quickly.  They can also soak up a lot of the broth.  I do recommend cooking them separately because of that for this slow cooker lasagna soup.

Can I use frozen kale or frozen spinach?

Yes! Use a smaller amount since it's already steamed.

Vegetarian Crockpot Lasagna Soup recipe is A Fabulous Weekday Dinner!

This Vegetarian Crockpot Lasagna Soup recipe is a new favorite in my house.   Perfect for those cold winter days and cozy nights at home.  I love this healthy twist on it with bright vegetables and vibrant flavors.I hope you enjoy it as much as we do.

This soup is a hearty meal on it's own, but if you wanted to add something to it for dinner, here are some ideas.

Happy cooking, friends!

Serve it With:

• Italian Chopped Salad
• Kale Ceasar Salad
• Everything Bagel Cream Cheese Stuffed Peppers
• Vegetarian Zucchini Pizza Bites
• Homemade Stromboli
• Chopped Kale Salad
• Caprese Stuffed Mushrooms
• Marinated Cherry Tomato Salad
• Garlic Bread

More Vegetarian Crockpot Soups to Try:

• 16 Cozy Vegetarian Crockpot Soups
• Crock Pot Hearty Vegetable Soup
• Crock Pot Vegetarian Baked Potato Soup
• Crock Pot Vegetarian Taco Soup

Crock Pot Vegetarian Lasagna Soup recipe

Julie Wunder

This Vegetarian Crockpot Lasagna Soup recipe is easy, healthy, and delicious.  Instead of ground beef, it's filled with vibrant vegetables like zucchini, squash, and mushrooms!  The soup is finished with tomatoes, tomato sauce, Italian Seasoning, and of course, lasagna noodles.  It's all topped with a dollop of creamy ricotta cheese! 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Appetizer, Dinner

Cuisine American, Italian

Servings 4 servings

Calories 218 kcal

Ingredients

  

1x2x3x

• 1 onion, chopped
• 2 medium carrots, diced
• 2 8 ounce cans tomato sauce
• 2 14.5 ounce cans fire roasted tomatoes
• 1 medium zucchini, halved & sliced
• 1 medium squash, halved & sliced
• 1 8 ounce package sliced portobello mushrooms
• 1 teaspoon minced garlic
• 2 tablespoons Italian Seasoning, divided
• pinch of red pepper
• 32 ounces vegetable broth
• 3 cups kale, stems removed & chopped
• salt and pepper to taste
• lasagna noodles, broken into bites
• 1 ½ cups ricotta cheese

Instructions

 

• In a large crock pot / slow cooker add the onion, carrot, diced tomato, canned tomato sauce, zucchini, squash, mushrooms, garlic, 1 ½ tablespoons of the Italian Seasoning, and vegetable broth.  Salt and pepper to taste.  I used a half teaspoon of each but it will vary due to your broth and personal taste. 
• Cook on high for 6-8 hours or low for 6-8 hours until the vegetables are tender.
• Mix together the ricotta and the rest of the Italian Seasoning and set to the side in the fridge for later.
• When the soup is done cooking and you are ready to eat... In a separate pot cook the lasagna noodles to al dente according to package instructions.  Keep the noodles separate from the soup until serving.
• While the noodles are cooking stir the kale into the soup.  It just needs a couple minutes to wilt before serving.
• Serve a hearty portion of the soup with some of the lasagna noodles and a generous dollop of the ricotta cheese mixture.  
• If you are not eating all the soup at one time store the lasagna noodles separate so they do not soak up all the liquid and get soggy.  You can coat them with a touch of olive oil to keep them from sticking.

Notes

Storage & Leftovers

Store any leftovers in an airtight container for up to 5 days.  For best results store the noodles separately.  You can also freeze the soup for up to three months.

 

Instant Pot:

To cook this on the Instant Pot, you'll need to add 2 teaspoons of olive oil to your ingredients.

1. Press the "saute" button on the Instant Pot.  Add the olive oil and cook the chopped onions, and carrots.  Add salt and pepper and cook for 2-3 minutes until they start to get tender.
2. Next add the zucchini, squash, and portobello mushrooms and saute for another 2-3 minutes.  Season again.
3. Add the garlic and saute for just 30 seconds so it doesn't burn.
4. Press "cancel" and add the tomato sauce, diced tomatoes, vegetable broth, and Italian Seasoning and stir together.  Salt and pepper to taste.
5. Close and lock the lid.  Put the value in the "sealing" position.  Press "manual" or "pressure cook" and cook on high pressure for 6 minutes.  When pressure cooking is done, do a quick release.
6. Open the lid and stir.
7. While that's cooking, mix together the ricotta and Italian Seasoning and set to the side in the fridge for later.
8. When the soup is done cooking and you are ready to eat... In a separate pot cook the lasagna noodles to al dente according to package instructions.  Keep the noodles separate from the soup until serving.
9. While the noodles are cooking stir the kale into the soup.  It just needs a couple of minutes to wilt before serving.
10. Serve a hearty portion of the soup with some lasagna noodles and a generous dollop of the ricotta cheese mixture. 

 

Stovetop:

To cook this on the stovetop, you'll need to add 2 teaspoons of olive oil to your ingredients.

1. In a large soup pot or dutch oven, add the olive oil, chopped onions, and carrots.  Add salt and pepper and cook for 2-3 minutes until they start to get tender.
2. Next add the zucchini, squash, and portobello mushrooms and saute for another 2-3 minutes.  Season again.
3. Add the garlic and saute for just 30 seconds so it doesn't burn.
4. Add the tomato sauce, diced tomatoes, vegetable broth, and Italian Seasoning and stir together.  Salt and pepper to taste.
5. Reduce the heat and cover.  Simmer for about 20 minutes or until the vegetables are tender.
6. While that's cooking, mix together the ricotta and Italian Seasoning and set to the side in the fridge for later.
7. When the soup is done cooking and you are ready to eat... In a separate pot cook the lasagna noodles to al dente according to package instructions.  Keep the noodles separate from the soup until serving.
8. While the noodles are cooking stir the kale into the soup.  It just needs a couple of minutes to wilt before serving.
9. Serve a hearty portion of the soup with some lasagna noodles and a generous dollop of the ricotta cheese mixture.  

 

Nutrition

Calories: 218kcalCarbohydrates: 38gProtein: 16gFat: 1gSaturated Fat: 1gCholesterol: 15mgSodium: 1372mgPotassium: 1422mgFiber: 7gSugar: 18gVitamin A: 11289IUVitamin C: 106mgCalcium: 361mgIron: 5mg

Keyword Crock Pot Vegetarian Lasagna Soup recipe

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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