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. 

I keep saying I need to use the slow cooker more often, and I really do! Now that it’s getting cooler out I’m all about having dinner simmering on the counter all day, so I think it’s going to actually happen.

A few months back I posted this chili mac recipe, which was a revelation. The idea seems really simple, but for some reason it never occurred to me that I could let my liquid ingredients cook up in the slow cooker, and then throw pasta in at the end. With my newfound discovery, I decided it was time for some vegan lasagna soup.

If you haven’t yet seen the non-vegan versions of this soup floating around on Pinterest, here’s the deal: tomato heavy soup, all the flavors of lasagna, noodles, and in most cases, copious amounts of cheese. Obviously, I had to work around the whole cheese thing.

Fortunately, ricotta cheese is one of the easiest things ever to veganize. I have a few formulas for vegan ricotta, but since I’m trying to keep things simple, I went with my basic cashew-tofu blend, flavored with some premade pesto. Easy!

I had some pesto hanging out in the freezer (made from this recipe), but if you’d rather go with store-bought, Amore is a vegan brand that’s pretty widely available.

My vegan lasagna soup turned out to be every bit as satisfying as a big slab of regular old lasagna, and after hanging out in the fridge for a day, the leftovers pretty closely resembled lasagna, thanks to the noodles sucking up most of the broth. This is the perfect healthy, cozy, and meal-worthy soup to have around during the week after a holiday feast.

Make a big batch, pack it up, and enjoy it for days.

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4.91 from 21 votes

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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

Cuisine American, Italian-Inspired

Keyword lasagna soup, slow cooker recipes, vegan 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 450 Calories from Fat 151

% Daily Value*

Total Fat 16.8g 26%

Saturated Fat 3.4g 17%

Sodium 887mg 37%

Potassium 802mg 23%

Total Carbohydrates 55.2g 18%

Dietary Fiber 13.2g 53%

Sugars 10.6g

Protein 22.6g 45%

Calcium 13%

Iron 39%

* Percent Daily Values are based on a 2000 calorie diet.