Vegan Slow Cooker Lasagna Soup
Vegan Slow Cooker Lasagna Soup- all of the deliciousness of a vegetable lasagna wrapped up in a warming and healthy soup that’s super easy to make!
My slow cooker and I are the best of frenemies. Fifty percent of the time I make something in it, it turns out great. The other fifty percent, not so much.
I think most of duds are simply a result of me trying to create things that are either too healthy or too easy. I know there are a lot of great recipes out there that call for sautéing most of the ingredients first and then adding it to the slow cooker. I just can’t bring myself to do that. If I’m going to take the time to whip out my bulky slow cooker and then have to clean it after, I want it to do all of the work for me.
As a result, I usually throw everything in there and cross my fingers that something magical happens.
Thankfully, something good happened with this recipe. Considering that it’s virtually all vegetables and herbs with broth, it turned out wonderfully.
There’s no cooking anything prior to adding it to the slow cooker. Although you do have to cook the pasta separately so that you can cut the sheets into bite size pieces, it doesn’t require that much effort. But if you want to use a smaller type of pasta that doesn’t need to be cut, you can always add it to the slow cooker during the last hour of cooking.
I topped it with a plant-based ricotta that I adapted from my delicious Cashew Ricotta and Spinach Stuffed Shells. It’s just a simple blend of soaked cashews with lemon juice and herbs and you can make it in advance to help save time.
Altogether, it’s everything I love in a recipe: healthy, easy, and delicious. And it’s perfect to come home to after a long day. I hope you enjoy it!
Ingredients
For the Soup
8 ounces sliced mushrooms
2 small zucchini, diced
1 yellow onion, diced
4 garlic cloves, minced
1 (14.5 ounce) can of diced tomatoes
1 (14.5 ounce) can crushed tomatoes
6 ounces tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
5 cups vegetable broth
4 ounces whole grain lasagna (approx. 6 sheets)
Cashew Ricotta
2 cups cashews, soaked*
juice of 1 lemon
1 tablespoon white vinegar
1/2 cup water
1 tablespoon Italian Seasoning (or a mixture of basil, oregano and parsley)
2 tablespoons nutritional yeast
1 teaspoon garlic salt
fresh parsley for topping (optional)
Instructions
- Place all of the ingredients for the soup (minus the pasta) in the slow cooker, stir together, cover with the lid, and cook on high for 6 hours.
- To make the cashew ricotta, drain and rinse the cashews then add them to a food processor or high speed blender along with the remaining ingredients. Blend until smooth, but still thick in texture. You will have to scrape down the sides in between blending.
- When the soup is done cooking, bring a large pot of water with 1/2 teaspoon of salt to a boil. Add the lasagna sheets and cook until al dente, or slightly undercooked. Remove the cooked lasagna from the pot and transfer to a surface for cutting. Slice each sheet in bite size squares then place them in the slow cooker with the soup. Distribute the soup into separate bowls then top with a dollop of cashew ricotta and sprinkle with fresh parsley. Serve warm and enjoy!
- Store leftover in an airtight container for up to 3 days, keeping the soup and cashew ricotta in separate containers.
Notes
*soak cashews in a large bowl covered with a few inches of water for at least 6 hours. If you're in a hurry, you can soak them in boiling hot water for 30 minutes.
Now that’s my kind of soup Sarah! I don’t have issues with things turning out in my slow cooker, but it is dying a slow death and I’m due for a new one. I wold like to get one a little bigger. Any recommendations?
I have an All Clad 7qt that was given to me as a gift and I like it but honestly, I have nothing to compare it to! That’s not very helpful, is it? ;)
This looks like a great meal for the horrible grey days we’re having at the moment although i don’t have a slow cooker so i’ll be making it on the stove top!
Thanks Jo! I hope you love it! :)
This definitely looks like slow cooker meal success, and it’s so nice to have a recipe that you can virtually dump everything in and forget about it! I love the looks of this soup, and that cashew ricotta cream looks dreamy!
Thank Marcie! The cashew ricotta is definitely nice for a change! ;)
Oh my gosh, YUM. All those veggies are some of my faves too- mushrooms, zucchini. I need to figure out how to make this, stat.
I’m totally with you, too. I want my slow cooker to do all the work for me!
Lasagna in soup form? Um, yes please!
Oooh, I love the idea of lasagna soup! Give me veggies + noodles + herbs in broth, and I’m a happy girl.
So, I actually don’t own a slow cooker anymore.. I used to have one and it broke, and I hadn’t been using it that much, so I just never got a new one. I like the idea of slow cooking soup, but I just didn’t get into it for some reason. Probably because I work from home most of the time, so I have an easier time food prepping than most people who work.
I agree, I like the flavor of soup better when it’s cooked on the stove top. But, like you said, slow cookers are great if you work outside the home and are too tired to prepare something at the end of a long day! :)
I made a version very similar to this, but I had to adapt it from a non vegan recipe. I also made it on the stove and it was incredible. The biggest difference between the two was having to cook the lasagna sheets separately. I broke the uncooked noodles into small pieces by hand, and then just threw them into the pot with all the saucy goodness. They absorbed so much flavor, and I only had the one pot to wash after dinner. :)
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This soup was awesome! Made it just as the recipe is written, but I omitted the ricotta (didn’t have time). Was definitely a crowd pleaser!
Thanks for the review! I need to update this one with some new photos soon so I appreciate the reminder. :)