Slow Cooker Lasagna Soup

lasagna soup

I don’t remember the last time it was this chilly at the beginning of September. It literally went from low 90’s to 60 in the matter of 24 hours. So naturally, soup was the answer to this anomaly. I also forgot how much I love my slow cooker and how seldom I use it. Like, hello?! You throw in your ingredients and let it do its thing and then you eat! Best invention ever.

lasagna soup

Now while this recipe isn’t 30 minuts from make to sit-down-and-eat, it does only require 30 minutes (actually less!) to prep and then your slow cooker does the rest. I think that I will be adding more recipes like this on my blog this winter. I can still do other things I need to get done around the house, and then when dinner rolls around, we just fill up our bowls and devour!

lasagna soup

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So, does it really taste like lasagna? Why yes, yes it does! I even added my newest obsession, Beyond Meat sweet Italian “sausage” in here is it’s the bomb. Let’s take a closer look at what’s in this super filling comfort soup, shall we?!

☆ diced tomatoes
☆ tomato sauce
☆ Beyond Meat sweet Italian “sausage”
☆ onion
☆ garlic
☆ carrots
☆ Italian seasoning
☆ fresh basil
☆ fennel seeds
☆ vegan mozzarella
☆ vegan ricotta
☆ salt & pepper
☆ rotini

In a large skillet, you sautee your sausage, onion, carrots, garlic, and seasonings, then add it to the crock pot with the diced tomatoes, sauce, and water. Then you just cook in your slow cooker for 4 hours on low and add the noodles the last 15 minutes of cooking. Top with mozzarella, vegan ricotta and chow down. Sound good? Let’s do this!

lasagna soup

Lasagna Soup

Course: Main Course, Soup
Cuisine: American, Italian
Prep time: 15 min
Cook time: 240 min

Ingredients

  • 5 links (1 pkg) Beyond Meat Sweet Italian Sausage
  • 28 oz diced tomatoes
  • 24 oz tomato sauce
  • 1 lg onion (diced)
  • 2 tbsp minced garlic
  • 2 tbsp dried Italian seasoning
  • 3 large carrots (peeled and diced)
  • 1/4 cup fresh basil (diced)
  • 1 tbsp fennel seeds
  • 28 oz water
  • 12 oz rotini style pasta (gluten free)
  • salt & pepper (to taste)
  • 2 tbsp olive oil

Garnishes

  • vegan mozzarella (I used So Delicious)
  • vegan ricotta (Kite Hill or homemade)
  • fennel seeds (optional)

Vegan Ricotta

  • 2 cups slivered blanched almonds
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 3/4 tsp salt
  • 1/4-1/2 cup water
  • 1/4 tsp garlic powder

Instructions

  1. If using homemade ricotta, make it first by blending all ingredients together in a high speed blender or food processor until smooth and place in the fridge

  2. Heat a large skillet to medium and add the olive oil and minced garlic

  3. Dice your onion, carrots, and sausage links then add to the skillet

  4. Add the Italian seasoning, salt, pepper, fennel seeds, and fresh diced basil. Sautee the mixture for about 15 minutes stirring occasionally until the onions start to turn translucent

  5. Meanwhile, turn on your slow cooker and add the diced tomatoes, tomato sauce, and water

  6. Add the skillet mixture to the slow cooker, cover and cook on low for 4 hours, stirring occasionally

  7. When there's 15 minutes left, add the dry noodles to the slow cookert, cover and cook

  8. Serve the soup in bowls, top with vegan mozzarella and a spoonful of ricotta. Garnish with fresh basil and fennel seeds (if desired)


Notes

** Recipe adapted from Culinary Hill

** Vegan Ricotta recipe from Minimalist Baker

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