Description
This comforting Vegetarian Crockpot Lasagna Soup combines the hearty flavors of butternut squash, cremini mushrooms, cannellini beans, and whole wheat lasagna noodles in a rich tomato and vegetable broth. Slow-cooked to perfection, this soup offers a creamy ricotta and mozzarella topping, making it a wholesome, satisfying dish perfect for any season.
Ingredients
Scale
Vegetables and Beans
- 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)
- 4 cups fresh baby spinach leaves
Liquids and Seasonings
- 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)
- ½ cup dry white wine (optional; can substitute additional stock or omit)
- 2 teaspoons chopped fresh thyme
Pasta
- 8 ounces whole wheat lasagna noodles
Cheese Topping
- 8 ounces part-skim ricotta cheese
- ⅓ cup freshly grated mozzarella cheese
- ¼ cup chopped fresh parsley
- ⅛ teaspoon kosher salt
Instructions
- Slow Cook Vegetables: Add butternut squash, cremini mushrooms, chopped onion, cannellini beans, minced garlic, bay leaves, kosher salt, black pepper, crushed tomatoes, and 4 cups of vegetable stock to a 6-quart or larger slow cooker. Stir gently to combine.
- Cook: 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 the flavors have melded nicely.
- Prepare Cheese Topping: In a small bowl, combine part-skim ricotta, freshly grated mozzarella, chopped parsley, and ⅛ teaspoon kosher salt. Mix well, cover, and refrigerate until ready to serve. Remove from refrigerator about 15 minutes before serving to bring to room temperature.
- Cook Pasta: Meanwhile, cook the whole wheat lasagna noodles according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and cut noodles 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 the cooked noodles to the soup. Stir until the spinach wilts and ingredients are well combined. If the soup is too thick, add additional vegetable stock until desired consistency is reached.
- Serve: Ladle the soup into bowls and top each serving with a generous dollop of the ricotta and mozzarella cheese mixture. Serve warm and enjoy this hearty vegetarian lasagna soup.
Notes
- If you prefer a thicker soup, use less vegetable stock; for a thinner consistency, add more stock as needed.
- Substitute white wine with extra vegetable stock or omit if you prefer not to use alcohol.
- Whole wheat lasagna noodles add extra fiber, but regular or gluten-free noodles can be used based on dietary preference.
- Letting the ricotta topping come to room temperature enhances its creaminess when served.
- You can prepare the cheese topping a day ahead and keep it refrigerated.
