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.