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For this tasty Slow Cooker Veggie Lasagna Soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 cup mushrooms, sliced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1 teaspoon red pepper flakes (optional) - 8 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil or parsley for garnish You can make this soup even better by adding: - Spinach or kale for more greens - Chickpeas or lentils for added protein - A splash of balsamic vinegar for extra flavor - A dollop of pesto on top when serving If you have dietary needs, here are some easy swaps: - Use gluten-free lasagna noodles for a gluten-free version. - Swap ricotta cheese for a non-dairy option like cashew or almond cheese. - Replace vegetable broth with chicken broth if you prefer. - Use different herbs like thyme or rosemary instead of oregano and basil. These ingredients and options make this soup fun to customize. You can play with flavors and textures to suit your taste! First, gather all your ingredients. You need onion, garlic, carrots, bell pepper, zucchini, and mushrooms. Start by heating olive oil in a large skillet. Add chopped onion and minced garlic. Sauté them for about 3-4 minutes. The onions should look clear. Next, add diced carrots, bell pepper, zucchini, and mushrooms. Cook these for 5-6 minutes. You want them to soften but not mushy. Once done, transfer the mixed veggies to your slow cooker. In the slow cooker, mix in crushed tomatoes and vegetable broth. Add dried oregano, basil, and red pepper flakes if you like heat. Stir everything well. Season with salt and pepper as needed. Cover the slow cooker and set it to cook. If you choose low, let it cook for 6-8 hours. If you pick high, it will cook for 3-4 hours. The longer the time, the richer the flavors. About 30 minutes before you serve, break the lasagna noodles into pieces. Stir these into the soup. Cover the slow cooker again and cook until the noodles are tender. Once the noodles are ready, mix in ricotta cheese. Stir until it blends nicely. Serve your soup hot. Top each bowl with shredded mozzarella and grated Parmesan cheese. For a fresh touch, add basil or parsley on top. To boost flavor, use fresh herbs. Fresh basil or parsley adds a bright taste. You can also try adding a splash of balsamic vinegar. It adds a nice tang. If you love spice, increase the red pepper flakes. This adds warmth to the soup. For the best texture, sauté the veggies first. This helps them soften before cooking. Breaking the lasagna noodles into smaller pieces makes them easier to eat. Stir them in about 30 minutes before serving. This way, they stay firm but tender. Serve the soup hot in bowls. Top each bowl with mozzarella and Parmesan cheese. Add a sprinkle of fresh herbs for a pop of color. Pair it with crusty bread for a complete meal. You can also add a side salad for extra crunch. {{image_2}} You can add protein to make this soup heartier. Ground turkey or beef works well. Cook the meat in a skillet before adding it to the slow cooker. For a plant-based option, try lentils or chickpeas. These add protein while keeping the dish veggie-friendly. Feel free to mix in your favorite veggies. Spinach or kale adds greens and nutrients. Eggplant and butternut squash bring a sweet taste. You can also try broccoli or cauliflower for added crunch. The key is to cut them small so they cook well. If you need a gluten-free meal, swap regular noodles for gluten-free ones. Look for brands that work well in soups. You can also use rice or quinoa as a noodle substitute. Just cook them separately and stir them in at the end. This keeps everything tasty and safe for everyone. After enjoying your Slow Cooker Veggie Lasagna Soup, let it cool down. Once cool, place the soup in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to label the container with the date. This helps keep track of how long it has been stored. You can freeze the soup for longer storage. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When you are ready to eat it, remember to label it. This way, you know what you have on hand. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Heat the soup on the stove over medium heat. Stir it often, so it warms evenly. You can also use the microwave. Just heat it in short bursts, stirring in between. Enjoy it hot, topped with cheese and fresh herbs! Yes, you can. Use a large pot on the stove. Heat the olive oil first. Add the onion and garlic. Cook until soft. Then, add the veggies just as in the recipe. Stir in the crushed tomatoes and broth. Let it simmer for about 30 minutes. Finally, add the noodles and cheeses. You can store leftover soup for up to five days. Keep it in an airtight container. Place it in the fridge. If you want to keep it longer, freeze it. It can last for about three months in the freezer. Just make sure to cool it first before storing. Yes, you can use fresh noodles. They will cook faster than dried ones. Break them into smaller pieces, just like the dried noodles. Add them to the soup about 10-15 minutes before serving. This way, they will cook perfectly without getting mushy. This blog post gives you a full guide on making a tasty lasagna soup. We covered the key ingredients, cooking steps, and different ways to make it your own. You can add extras, choose proteins, or even go gluten-free. Storing and reheating tips help you enjoy leftovers too. Remember, cooking can be fun! Use this recipe as a base and get creative. Enjoy every bowl of your delicious lasagna soup. Happy cooking!

Slow Cooker Veggie Lasagna Soup

Warm up your dinner routine with this delicious slow cooker veggie lasagna soup! Packed with fresh vegetables, rich flavors, and cheesy goodness, this comforting dish is easy to make and perfect for any occasion. Simply add your ingredients to the slow cooker, let it do the magic, and enjoy a hearty meal that the whole family will love. Click through to discover the full recipe and elevate your soup game today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (any color), diced

1 zucchini, diced

1 cup mushrooms, sliced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon red pepper flakes (optional)

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until onions are translucent.

    Add the diced carrots, bell pepper, zucchini, and mushrooms to the skillet. Cook for an additional 5-6 minutes until the vegetables start to soften.

      Transfer the sautéed vegetables to the slow cooker. Stir in the crushed tomatoes, vegetable broth, dried oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours.

          About 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until the noodles are tender.

            Once the noodles are cooked, stir in the ricotta cheese until combined.

              Serve hot, topped with shredded mozzarella and grated Parmesan cheese. Garnish with fresh basil or parsley.

                Prep Time: 15 mins | Total Time: 6-8 hours | Servings: 6-8