As a busy mom, I’m always on the lookout for meals that are both nutritious and easy to prepare, and this Vegan Crockpot Lasagna Soup checks all the boxes. The best part is, you can throw all the ingredients into the slow cooker in the morning, and by dinnertime, you’ll have a delicious and comforting meal waiting for you. My family loves the rich tomato broth, hearty vegetables, and flavorful herbs, and I love how simple it is to make. It’s the perfect dinner for those chilly evenings when you want something warm and satisfying.
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 6 hours
Total Time: 6 hours and 15 minutes
Cuisine: Vegan
Ingredients:
- 8 lasagna noodles, broken into pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) tomato sauce
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil, for garnish
- Vegan ricotta cheese, for serving (optional)
Equipment/Utensils Required:
- Crockpot or slow cooker
- Cutting board and knife
- Can opener
- Measuring cups and spoons
- Stirring spoon
Preparation Steps:
- In the crockpot, combine the broken lasagna noodles, diced onion, minced garlic, diced carrot, diced celery, diced bell pepper, diced tomatoes, tomato sauce, vegetable broth, Italian seasoning, dried basil, dried oregano, salt, and pepper. Stir well to combine.
- Cover and cook on low for 6 hours, or until the noodles and vegetables are tender.
- Once cooked, taste and adjust the seasoning if necessary.
- Serve the soup hot, garnished with fresh basil and a dollop of vegan ricotta cheese if desired.
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
Vitamins and Minerals (per serving):
- Vitamin A: 70%
- Vitamin C: 60%
- Calcium: 8%
- Iron: 15%
- Folate: 25%
Vegan Crockpot Lasagna Soup
As a busy mom, I'm always on the lookout for meals that are both nutritious and easy to prepare, and this Vegan Crockpot Lasagna Soup checks all the boxes. The best part is, you can throw all the ingredients into the slow cooker in the morning, and by dinnertime, you'll have a delicious and comforting meal waiting for you. My family loves the rich tomato broth, hearty vegetables, and flavorful herbs, and I love how simple it is to make. It's the perfect dinner for those chilly evenings when you want something warm and satisfying.
Ingredients
- 8 lasagna noodles broken into pieces
- 1 onion diced
- 3 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 bell pepper diced
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces tomato sauce
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan ricotta cheese for serving (optional)
Instructions
- In the crockpot, combine the broken lasagna noodles, diced onion, minced garlic, diced carrot, diced celery, diced bell pepper, diced tomatoes, tomato sauce, vegetable broth, Italian seasoning, dried basil, dried oregano, salt, and pepper. Stir well to combine.
- Cover and cook on low for 6 hours, or until the noodles and vegetables are tender.
- Once cooked, taste and adjust the seasoning if necessary.
- Serve the soup hot, garnished with fresh basil and a dollop of vegan ricotta cheese if desired.
Notes
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
- Vitamin A: 70%
- Vitamin C: 60%
- Calcium: 8%
- Iron: 15%
- Folate: 25%
