Hearty lentils and tender noodles are simmered up in chunky tomato soup and topped with creamy vegan pesto ricotta to make this cozy vegan lasagna soup.
Slow Cooker Vegan Lasagna Soup
Hearty lentils and tender noodles are simmered up in chunky tomato soup and topped with creamy vegan pesto ricotta to make this cozy vegan lasagna soup. The best part: everything cooks up hands-free in the slow cooker!
1cupraw cashews,soaked in water 4 to 8 hours, drained and rinsed
1/4cupunflavored soy or almond milk
1/4poundextra firm tofu,drained
3 to 4tablespoonsprepared vegan pesto,to taste
1tablespoonlemon juice
salt and pepper to taste
Instructions
Make the Lasagna Soup
Place broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend. Set the slow cooker to high and cover. Allow to cook until lentils are just a bit on the firm side, about 2 hours.
Add diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more.
Add noodles and spinach to the slow cooker and give the mixture a stir. Allow to cook until noodles are tender and spinach is wilted, about 12 minutes.
Season the soup with salt and pepper to taste.
Make the Vegan Pesto Ricotta
Place cashews, and milk into food processor and blend until smooth. Add tofu and pulse a few times, just until the mixture takes on a ricotta-like texture. Add pesto to taste, lemon juice, and season with salt and pepper to taste.
Serve
Divide soup into bowls, and top each with a dollop of vegan pesto ricotta. Serve.
Recipe Notes
You may have some extra ricotta. It will keep in the fridge for 4-5 days, or you can freeze it. Use it as a pasta or salad topper, or save it for another batch of soup.
Nutrition Facts
Slow Cooker Vegan Lasagna Soup
Amount Per Serving
Calories 450Calories from Fat 151
% Daily Value*
Total Fat 16.8g26%
Saturated Fat 3.4g17%
Sodium 887mg37%
Potassium 802mg23%
Total Carbohydrates 55.2g18%
Dietary Fiber 13.2g53%
Sugars 10.6g
Protein 22.6g45%
Calcium13%
Iron39%
* Percent Daily Values are based on a 2000 calorie diet.
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