This slow cooker lasagna soup offers the comfort and warmth of traditional lasagna in a healthy, veggie-packed recipe that features gluten-free lasagna noodles. Italian seasoning and fresh basil lend familiar flavors. You can simmer all day so it’s ready for dinnertime, no evening prep required.
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Ingredients
- 1/2 sweet onion (diced)
- 1 zucchini (sliced)
- 1 yellow squash (sliced)
- 3 cloves garlic (minced)
- 16 oz baby bella mushrooms (sliced)
- 1 28 oz can fire roasted crushed tomatoes
- 5 cups vegetable broth
- 1 tbsp Italian seasoning (optional)
- 1 tsp sea salt
- pepper (to taste)
- 9 oz lasagna noodles (gluten-free and cracked OR 2 cups of other pasta)
- 1-2 cups fresh basil (loosely packed OR 2-3 cups baby spinach)
Ingredients
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Instructions
- Place all ingredients (except basil) in a large crockpot. Cover and cook on high 21/2-3 hours, or until pasta is al dente. Stir in basil. Serve and enjoy!
Recipe Notes
For extra vegan protein: Add 15 oz. drained, cooked lentils or swap out the noodles for 2 cups of cooked quinoa.
For extra paleo protein: Add 1 lb. diced uncooked chicken breasts or cooked beef or chicken sausage.
To make this low carb: Replace the gluten-free noodles with zoodles (zucchini noodles) and stir in during the last 15 minutes.
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