Description
A hearty and comforting vegetarian lasagna soup made effortlessly in the slow cooker. Packed with vegetables, Italian seasonings, and tender pasta, this soup captures all the flavors of classic lasagna in a warm, cozy bowl.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 (28-ounce) can crushed tomatoes
4 cups vegetable broth
1 (15-ounce) can tomato sauce
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
Salt, to taste
Black pepper, to taste
8 ounces no-boil lasagna noodles, broken into 2-inch pieces
1 (15-ounce) container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil leaves
Instructions
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, diced carrots, celery, red bell pepper, and zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Transfer the sautéed vegetables to the slow cooker.
Add crushed tomatoes, vegetable broth, tomato sauce, dried basil, dried oregano, dried thyme, red pepper flakes, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours.
After 4 hours, add broken lasagna noodles to the slow cooker. Stir to submerge noodles in the soup.
Cover and cook on high for an additional 30 minutes, or until noodles are tender.
In a small bowl, mix ricotta cheese with half of the chopped fresh basil.
To serve, ladle soup into bowls. Add a spoonful of the ricotta mixture on top of each serving.
Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the soup.
Garnish with remaining fresh basil. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes