Vegetarian Slow Cooker Lasagna Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker soup deconstructing lasagna: tender pasta, sautéed vegetables, and tomato broth enriched with ricotta, mozzarella, and cream. Herbs like basil and oregano give it Italian character. Hearty and comforting, it's a vegetarian take on a classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion (, diced)
- 4 cloves garlic (, minced or pressed)
- 2 cups brown mushrooms (, sliced)
- 2 zucchini (, sliced)
- 28 ounces canned DeLallo crushed tomatoes
- 3 tablespoons DeLallo tomato paste
- 4 cups vegetable broth
- 2 bay leaves
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/8 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 6 ounces DeLallo lasagna noodles
- 4 cups fresh spinach
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese (, shredded)
- 1/4 cup parsley (, chopped)
- 1/4 cup fresh basil leaves (, chopped)
- generous pinch of kosher salt
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h
- Sodium
- 1068mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 538mg
- Calcium
- 213mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1068MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.