Description

This Vegetarian Crockpot Lasagna Soup offers a comforting and hearty twist on traditional lasagna, transforming it into a warm, flavorful soup. Featuring butternut squash, cremini mushrooms, cannellini beans, and fresh spinach, simmered slowly with crushed tomatoes and vegetable stock, then combined with whole wheat lasagna noodles and topped with a creamy ricotta and mozzarella mixture. Perfect for an easy, make-ahead meal that’s both nourishing and satisfying.

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 (optional; can substitute with 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: In a 6-quart or larger slow cooker, combine butternut squash, cremini mushrooms, chopped onion, cannellini beans, minced garlic, bay leaves, kosher salt, black pepper, crushed tomatoes, and 4 cups of vegetable stock. Stir gently to mix all ingredients.
Cook Soup: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the butternut squash is tender and all flavors meld together beautifully.
Prepare Ricotta Topping: While the soup is cooking, in a small bowl, combine the part-skim ricotta cheese, freshly grated mozzarella, chopped parsley, and ⅛ teaspoon kosher salt. Mix until smooth, cover, and refrigerate. Remove from refrigerator to come to room temperature before serving.
Cook Lasagna Noodles: Near the end of the slow cooking time, cook whole wheat lasagna noodles according to package instructions until al dente. Drain, rinse with cold water to stop cooking, then cut into bite-sized pieces.
Finish Soup: Remove bay leaves from the slow cooker. Add fresh baby spinach leaves, dry white wine (if using), chopped fresh thyme, and cooked lasagna noodle pieces to the soup. Stir to combine and let the spinach wilt into the hot soup. Adjust thickness by adding more vegetable stock if desired.
Serve: Ladle the soup into bowls and top each serving with a dollop of the ricotta and mozzarella cheese mixture. Serve warm and enjoy the cozy, hearty flavors of this vegetarian lasagna soup.

Notes

If you prefer a thicker soup, start with 4 cups of vegetable stock and add more as needed to reach desired consistency.
To make this recipe vegan, substitute ricotta and mozzarella with plant-based cheese alternatives or omit the cheese topping.
You can omit the white wine or replace it with additional vegetable stock if preferred.
Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 2 months.
For a gluten-free option, use gluten-free lasagna noodles instead of whole wheat.

Prep Time: 25 minutes
Cook Time: 6 hours 0 minutes
Category: Soup
Method: Slow Cooking
Cuisine: Italian-American