Description
A hearty and comforting vegetarian lasagna soup made in the slow cooker, packed with vegetables, Italian flavors, and tender pasta. Perfect for an easy weeknight meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium red bell pepper, diced
8 ounces mushrooms, sliced
1 (28-ounce) can crushed tomatoes
4 cups vegetable broth
1 (6-ounce) can tomato paste
1 tablespoon dried basil
1 tablespoon 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 fresh basil leaves, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion, carrots, celery, and red bell pepper to the skillet and sauté for 5 minutes until softened.
Add minced garlic and sliced mushrooms to the skillet and cook for an additional 3 minutes until mushrooms release their moisture.
Transfer the sautéed vegetables to the slow cooker.
Add crushed tomatoes, vegetable broth, tomato paste, 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 3 hours.
After 3 hours, add broken lasagna noodles to the slow cooker and stir to combine.
Cover and cook on high for 30-45 minutes, or until the noodles are tender.
Turn off the slow cooker and stir in the ricotta cheese until well combined.
Ladle the soup into bowls and top each serving with shredded mozzarella, grated Parmesan, and chopped fresh basil.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 4 hours