Easy Vegetarian Lasagna Soup {Slow Cooker}

Made with canned tomatoes, dried seasonings, and lentils that plump up in the rich tomato broth, this easy vegetarian lasagna soup is the perfect way to warm up on a cool night!

Ingredients:

– San Marzano tomatoes – Onion – Garlic – Tomato paste – Dried basil

Place the San Marzano tomatoes in a 6+ quart slow cooker and mash with a potato masher or puree with an immersion blender.

Place all of the ingredients in the slow cooker. Place the lid on and cook on low 6-8 hours, or on high for 4 hours.

Add the noodles during the last 30 minutes of cooking. Stir halfway through.

Once the noodles are tender, taste and adjust seasoning. Serve hot topped with cheese and fresh basil.

Swipe up for full recipe!