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. 

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!

 Course Soup

 Prep Time 15 minutes

 Cook Time 4 hours

 Total Time 4 hours 15 minutes

 Servings 6

 Calories 450 kcal

 Author Alissa

Ingredients

For the Lasagna Soup

• 4 1/2 cups vegetable broth
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3/4 cup dried brown lentils
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 14 ounce can diced tomatoes
• 1 14 ounce can crushed tomatoes
• 8 lasagna noodles, broken into pieces
• 3 cups chopped spinach leaves

For the Vegan Pesto Ricotta

• 1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
• 1/4 cup unflavored soy or almond milk
• 1/4 pound extra firm tofu, drained
• 3 to 4 tablespoons prepared vegan pesto, to taste
• 1 tablespoon lemon juice
• salt and pepper to taste

Instructions

Make the Lasagna Soup

1. 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.
2. Add diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more.
3. 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.
4. Season the soup with salt and pepper to taste.

Make the Vegan Pesto Ricotta

1. 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

1. 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.