Vegan Crockpot Lasagna Soup Recipe with Zucchini
Who knew that vegan lasagna soup could be this easy and still taste amazing? With a crockpot, zucchini, and zero dairy, this dish has got all the rich flavors you crave without the dairy-induced guilt. We’re talking about an effortless, slow-cooked blend of veggies, pasta, and savory broth that’ll have you second-guessing your usual lasagna recipe. And let’s not forget the zucchini—because who doesn’t love sneaking in more veggies under the guise of comfort food? So, grab your crockpot, toss in these ingredients, and let the magic happen while you binge-watch your favorite shows.
Vegan Crockpot Lasagna Soup Recipe with Zucchini
A hearty vegan lasagna soup packed with zucchini, veggies, and pasta, simmered to perfection in a slow cooker.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 zucchinis diced
- 2 cups vegetable broth
- 1 can 14 oz crushed tomatoes
- 1 can 6 oz tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 cups uncooked lasagna noodles broken into pieces
- 1 cup fresh spinach
- 1/4 cup nutritional yeast optional
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan, sauté the onion and garlic until softened (about 3 minutes).
- Transfer onion and garlic to the crockpot. Add zucchini, vegetable broth, crushed tomatoes, tomato paste, oregano, and basil.
- Stir everything well and cover. Cook on low for 6-8 hours.
- About 30 minutes before serving, break the lasagna noodles into pieces and add them to the crockpot.
- Stir in spinach and nutritional yeast. Season with salt and pepper to taste.
- Serve hot with a sprinkle of fresh herbs or vegan cheese.
Notes
Nutritional Information (Per Serving)
- Calories: 300
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Vitamin A: 15%
- Vitamin C: 30%
- Calcium: 6%
- Iron: 15%
- Potassium: 10%
Additional Notes/Tips
- Add plant-based cheese for a creamy finish, or skip it for a lighter version.
- If you like it spicier, toss in some red pepper flakes or chili powder.
- Freeze leftovers for up to 3 months—just thaw and reheat.
- Swap zucchini for mushrooms if you’re not feeling the green veggie.
- Make it ahead! Just refrigerate overnight, and the flavors get even better.
