If you’re craving classic Italian comfort without the fuss of layering and baking, this Vegetarian Crockpot Lasagna Soup Recipe is here to answer the call! Imagine all the beloved flavors of cheesy, saucy lasagna—melded in a cozy, slow-cooked bowl. It’s a dish that lets you set your slow cooker and go about your day, only to return to a kitchen smelling like an Italian trattoria. Packed with vibrant veggies, hearty noodles, and melty cheeses, it’s the ultimate one-pot meal for busy weeknights or lazy weekends when you’re looking to indulge in something hearty and wholesome.

Vegetarian Crockpot Lasagna Soup Recipe - Recipe Image

Ingredients You’ll Need

What I love about this Vegetarian Crockpot Lasagna Soup Recipe is how each ingredient works a bit of magic: tomatoes bring brightness, the vegetables add color and texture, and a simple cheese trio takes it over the top for that lasagna-like finish. Every component shines, so don’t skip the fresh basil at the end—it makes every spoonful feel extra special!

Olive Oil: Gives a luscious base for sautéing and deepens the soup’s flavor right from the start.
Onion: Diced for a gentle sweetness that forms the heart of your broth.
Garlic: Minced for warmth and that unmistakable Italian aroma!
Zucchini: Adds fresh, mild heft that absorbs all the saucy goodness.
Mushrooms: Sliced for earthy flavor and satisfying texture.
Bell Pepper: Lends a subtle sweetness and pop of color.
Crushed Tomatoes (28 oz can): The soul of this soup—rich and tangy.
Tomato Sauce (15 oz can): Boosts the sauciness and rounds out the tomato flavor.
Vegetable Broth: The savory backbone that brings everything together.
Tomato Paste: Adds depth and a concentrated, rich tomato undertone.
Dried Basil: Italian herbs lift the flavor to classic lasagna territory.
Dried Oregano: Essential for a truly herby, authentic taste.
Salt & Black Pepper: Balances all the sweet and savory notes; adjust to taste!
Lasagna Noodles: Broken up, they transform your soup into a hearty meal.
Ricotta Cheese: Creamy and mild—absolutely essential for that classic lasagna finish.
Shredded Mozzarella Cheese: Lovely for melting and making every bite stretchy.
Grated Parmesan Cheese: Salty and nutty—sprinkle it over and taste the magic.
Fresh Basil: Chopped for garnish; don’t skip this bright, fragrant finishing touch!

How to Make Vegetarian Crockpot Lasagna Soup Recipe

Step 1: Sauté the Aromatics

Start by grabbing your favorite skillet and heating up that olive oil over medium heat. Add in the diced onion and minced garlic, letting them soften for 2–3 minutes. Don’t rush it—this step gives the soup its beautiful aromatic base and ensures those sweet and savory notes come out in every spoonful. Once your kitchen smells incredible, scrape the onions and garlic right into your slow cooker.

Step 2: Add the Veggies and Saucy Ingredients

Time for the veggie party! Toss in the diced zucchini, sliced mushrooms, and colorful bell pepper. Next, pour in the crushed tomatoes, tomato sauce, and vegetable broth for extra depth. Add the concentrated burst of tomato paste along with a generous sprinkle of dried basil, oregano, salt, and black pepper. Give everything a good stir so the flavors can mingle and get acquainted in the crockpot.

Step 3: Slow Cook to Perfection

Pop the lid on and let the crockpot work its magic: set it for 6–7 hours on low, or 3–4 hours on high if you’re feeling impatient. As the soup simmers slowly, all those veggies soften, the herbs infuse every drop, and your home is filled with the irresistible scent of Italian comfort.

Step 4: Add the Lasagna Noodles

About 30 minutes before you’re ready to dive in, break the lasagna noodles into chunky pieces and stir them right into the pot. Cover again and cook until the noodles are perfectly tender—soft but still holding their shape for that classic lasagna texture, but without all the layering work!

Step 5: Add Cheeses and Serve

When you’re ready to serve, ladle the soup into bowls, then top each with a big dollop of ricotta, a hearty sprinkle of mozzarella, and a shower of grated Parmesan cheese. Finish it with freshly chopped basil for that beautiful pop of color and aroma. Now, dig in and enjoy every cheesy, saucy bite!

How to Serve Vegetarian Crockpot Lasagna Soup Recipe

Garnishes

Bring your bowls to life by adorning each with a swirl of creamy ricotta, a sprinkle of mozzarella, a dash of Parmesan, and a scattering of bright green basil. These final touches don’t just make the soup look irresistible—they guarantee every slurp is rich, cheesy, and impossibly inviting!

Side Dishes

This Vegetarian Crockpot Lasagna Soup Recipe pairs beautifully with crusty garlic bread or warm focaccia for dunking. If you want a lighter touch, a crisp green salad dotted with cherry tomatoes and tossed in a zippy vinaigrette is the perfect accompaniment. Either way, you’ve got a show-stopping meal.

Creative Ways to Present

Why not try serving your soup in rustic bread bowls for a fun twist? Or, offer it in mini mugs at a cozy gathering so guests can mingle with cheesy soup in hand. If you really want to wow, assemble a “lasagna soup bar” with toppings like extra cheese, chili flakes, or even sautéed spinach and roasted peppers for that personal touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vegetarian Crockpot Lasagna Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, making this one of those wonderful dishes that taste even better the next day!

Freezing

You can freeze the soup (without the cheese toppings) for up to 3 months. Ladle it into freezer-safe containers once cooled, leaving a little space for expansion. When you’re ready to reheat, let it thaw overnight in the fridge for best results.

Reheating

To reheat, simply warm the soup gently on the stove over medium heat or in the microwave, adding a splash of broth if it needs thinning. Add your favorite cheeses and fresh basil just before serving to revive that just-cooked, mouthwatering texture and flavor.

FAQs

Can I make this Vegetarian Crockpot Lasagna Soup Recipe vegan?

Absolutely! Swap in your favorite plant-based ricotta, mozzarella, and Parmesan alternatives, or skip the cheese for a lighter—but still delicious—vegan version. You can also stir in a handful of spinach or kale at the end for added greens.

Will regular lasagna noodles get mushy in the crockpot?

Nope, as long as you add the noodles in the last 30 minutes of cooking, they’ll soak up just enough flavor without turning to mush. They should hold their shape while being deliciously tender.

Can I add other vegetables or beans?

Definitely! This soup is flexible and forgiving—try adding spinach, kale, or even a can of drained white beans for added protein and heartiness. Adjust the seasoning if you add more veggies to keep the flavor balanced.

What’s the best way to make this gluten-free?

Just use your favorite gluten-free lasagna noodles. Everything else in the Vegetarian Crockpot Lasagna Soup Recipe is naturally gluten-free, making it a perfect comfort food option for those with dietary sensitivities.

Can I prepare this ahead of time?

Yes, you can chop the veggies and measure out the spices the night before, so in the morning all you have to do is toss everything in the crockpot. If you want to make the entire soup ahead, just wait to add the noodles and cheeses until just before serving.

Final Thoughts

If you’re searching for a meal that’s downright cozy, easy to make, and bursting with classic flavor, give the Vegetarian Crockpot Lasagna Soup Recipe a try. It’s a dish that never fails to delight, and I can’t wait for you to dip your spoon in and experience this bowl of Italian-inspired comfort!

Vegetarian Crockpot Lasagna Soup Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Vegetarian Crockpot Lasagna Soup recipe is a comforting and flavorful twist on traditional lasagna, made easy in a slow cooker. Packed with veggies, herbs, and cheesy goodness, it’s a perfect meal for cozy nights.

Ingredients

Scale

Vegetarian Crockpot Lasagna Soup Ingredients:

1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (minced)
1 zucchini (diced)
1 cup mushrooms (sliced)
1 bell pepper (diced)
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
4 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 lasagna noodles (broken into pieces)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
chopped fresh basil for garnish

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Instructions

Sauté Aromatics: In a skillet over medium heat, warm olive oil and sauté onion and garlic until softened.
Transfer to Slow Cooker: Add sautéed ingredients, zucchini, mushrooms, bell pepper, crushed tomatoes, tomato sauce, broth, tomato paste, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours. In the last 30 minutes, add broken lasagna noodles and cook until tender.
Serve: Ladle soup into bowls, top with ricotta, mozzarella, Parmesan, and fresh basil. Serve hot.

Notes

For a vegan version, use plant-based cheeses or omit cheese entirely.
You can also add spinach or kale during the last 10 minutes of cooking for extra greens.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Italian-American