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Slow Cooker Lasagna Soup

3.56 from 59 votes
This easy, family-friendly recipe combines two of our favorite things--lasagna and soup. It's made easy thanks to our Crockpot™ Slow Cooker.
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Prep Time 5 minutes
Cook Time 6 hours
Servings: 8 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Lasagna Soup
  • 1 (14 oz [396 g] package) vegan ground beef
  • 1/3 cup (80 ml) water
  • 1 white onion diced
  • 3 cloves garlic minced
  • 1 (24 oz [680 g]) jar vegan marinara sauce
  • 1 (14.5 oz [411 g]) can petite diced tomatoes
  • 6 cups (1.44 L) vegetable broth
  • 1 1/2 cups (150 g) dry campanelle pasta (or lasagna noodles broken up)
  • 1 cup (113 g) vegan mozzarella cheese
For topping
  • Vegan ricotta
  • Vegan parmesan cheese

Equipment

  • 6-7qt Crockpot™ Slow Cooker

Method
 

  1. Add vegan beef to the slow cooker and spread it across the bottom. Pour the water evenly overtop, then sprinkle the diced onions evenly overtop. Cook on high for 1 1/2 - 2 1/2 hours, until the beef is slightly browned and the onions are translucent.
  2. Stir in the garlic. Pour in the marinara sauce, diced tomatoes, and vegetable broth. Stir then let cook on high for another 3 - 3 1/2 hours.
  3. Stir in the pasta and cook on high for an additional 30 minutes. Stir in the mozzarella until melted.
  4. Serve with a dollop of vegan ricotta and a sprinkle of vegan parmesan, if desired.