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–+ servings
An up close image of vegetarian lasagna soup in a white bowl.
Course Main Course

Easy Vegetarian Lasagna Soup {Slow Cooker}

By: Elysia Cartlidge
Servings 6 - 8 servings
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! Let it simmer all day and come home to a big bowl of tomato-y goodness you can enjoy ASAP. Plus, it's perfect for meal prepping and can makes the easiest freezer meal ever! {Vegetarian, Vegan, & Dairy-Free-Friendly}
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients
  

  • 28 ounce can San Marzano tomatoes
  • 1 small yellow onion, finely diced
  • 3 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 14 ounces (half a jar) marinara sauce (I use Rao's)
  • 1/2 cup green or brown lentils
  • 6 cups vegetable broth
  • 8 lasagna noodles, broken into bite size pieces (I used whole wheat)

Optional Toppings

  • Optional toppings: ricotta or small curd cottage cheese, shredded mozzarella, parmesan cheese, fresh basil

Instructions

  • 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, if desired.

Notes

  • This recipe makes about 8-10 cups. The nutritional information is based on about a 1 1/2 cup serving. The optional cheese and toppings are not included in the nutritional breakdown. Adding some cheese on top is a good way to add some extra protein.
  • You can add in 5 ounces of fresh spinach during the last 15 minutes of cooking if desired. Sautéed mushrooms or diced zucchini make a great addition during the last 15 minutes as well. 
  • This soup will thicken significantly as it cools. You may choose to add a splash of broth or water before reheating to loosen it back up, or enjoy it as is!

Nutrition

Calories: 272kcalCarbohydrates: 57gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 869mgPotassium: 915mgFiber: 9gSugar: 9gVitamin A: 1167IUVitamin C: 21mgCalcium: 97mgIron: 5mg
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