Vegetarian Crockpot Lasagna Soup
View original ↗
Well Plated · by Erin Clarke

Vegetarian Crockpot Lasagna Soup

NUTRITION · PER SERVING375M COOK
CAL 24%·PRO 55%
CARBS 80G67% OF CAL
17G FIBER48G OTHER14G TOTAL SUGAR
FAT 8G14% OF CAL
3G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian slow-cooker lasagna soup with white beans, vegetables, and pasta in a tomato broth. Comfort food without meat.

mainitaliansoupbeansvegetarian
View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 medium butternut squash (peeled, seeded, and cut into 1/2-inch cubes (about 2 pounds, or 5 cups total))
  • 16 ounces sliced cremini baby bella mushrooms
  • 1 small/medium yellow onion (finely chopped (about 3/4 cup))
  • 1 can cannellini beans (drained and rinsed (15 ounces))
  • 4 cloves garlic (minced (about 1 1/2 tablespoons))
  • 2 dried bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 can crushed tomatoes (with their juices (26 ounces))
  • 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 (or substitute additional stock, or simply omit it)
  • 2 teaspoons chopped fresh thyme
  • 8 ounces part-skim ricotta cheese
  • ⅓ cup freshly grated mozzarella cheese
  • ¼ cup chopped fresh parsley
  • ⅛ teaspoon kosher salt
PREP
15M
SODIUM
1313MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.