Easy Crock Pot Lasagna Soup – Vegan Recipe
While a lasagna soup vegan recipe could take 1 hour (…or more), this easy crockpot lasagna soup recipe can be made in 30 minutes all in one pot! Switch out the noodles for a gluten-free version and it can easily be made gluten-free as well!
For this recipe, I partnered with Crock-Pot® to show just how easy it is to make hearty, vegan dinners for your entire family (or… ya’know for yourself). I love using their Crock-Pot Express because it literally saves so much time when cooking, and flawlessly fits into my busy lifestyle. I can use it to test and perfect many different meals fast, and it’s easy to use, like a few clicks and it’s good to go! As always, my opinions are always 100% honest.
Related Recipe: CrockPot Italian Wedding Soup
LASAGNA SOUP
VEGAN | NUT-FREE | GLUTEN-FREE OPTION
I love vegan lasagna and there is nothing cozier on a cold winter day than soup, so why not combine them both? I’m all about convenience and those quick and easy vegan recipes, so, this one-pot lasagna soup recipe (which also means fewer dishes) is perfect for busy people like me, who want hearty vegan meals without all the fuss!
Using the brown/sauté function on my Crock-Pot Express, all I did was heat up some olive oil and sauté my vegetables for about 3-5 mins. Next, I added my veggie ground round and seasonings and cooked those for about 3 mins. Then I stirred in crushed tomatoes, passata, water, my favourite veggie bouillon, and a bay leaf, and brought it to a simmer.
I stirred in lasagna pieces next, turned off the brown/sauté function, sealed the lid, pressed “soup” and set the timer for 6 mins. After 6 mins, I slowly opened the steam release knob to ensure no sauce splattered everywhere (no one wants a saucy mess), then turned the knob fully. Once all the pressure was released, I removed the lid and gave the soup a stir. To make it creamy, I stirred in some soy milk and added some fresh spinach. Extra greens are never a bad idea, am I right?
Voila! That’s it! You can also garnish it with parsley and your favourite vegan cheese. I like to use my vegan feta recipe to garnish as it kind of acts like a dairy-free ricotta.
Lasagna Soup Vegan Ingredients
- olive oil
- onion
- garlic
- mushrooms
- carrots
- celery
- spinach
- canned crushed tomatoes
- salt & pepper
- Italian seasoning
- red pepper flakes
- Vegetarian bouillon
- bay leaf
- passata
- water
- sweetener of choice
- soy milk
- lasagna noodles (can be gluten-free)
- veggie ground round (or any crumbly vegan meat)
Lasagna Soup Vegan Instructions
- Using the brown/saute function on the Crock-Pot Express Pressure Cooker, heat olive oil, and saute onion, garlic, mushrooms, carrots, and celery, until the onion becomes translucent and soft, about 3-5 mins, stirring constantly.
- Add veggie ground round, Italian seasoning, red pepper flakes, and black pepper and cook until heated through about 3 mins.
- Stir in crushed tomatoes, passata, water, bouillon cubes, and a bay leaf, and bring to a simmer. Taste and add salt to taste
- Stir in lasagna pieces, turn off brown/saute function and seal with lid ensuring the steam release knob is closed.
- Press “soup” and adjust the time to 6 minutes.
- When the Crock-Pot Express Pressure Cooker beeps, slowly, open the steam release knob to ensure so sauce splatters everywhere.
- When all pressure is released, open the lid and give the soup a stir.
- Stir in soy milk (or cashew cream) and spinach.
- Serve garnished with fresh parsley and vegan cheese (if desired) and additional red pepper flakes.
The full Recipe is down below!
Tips for cooking Lasagna Soup with a Crock-Pot product
- With your lasagna noodles, make sure you break them into smaller pieces.
- In the first step, when using the brown/saute function on your Crock-Pot product make sure you stir constantly for 3 mins or until the onion becomes translucent and soft.
- When you add crushed tomatoes, passata, water, bouillon, and a bay leaf, and bring to a simmer, make sure you add salt to taste.
- After you press “soup” and it beeps after 6 minutes, make sure you slowly open the steam release knob to ensure no sauce splatters everywhere. When all pressure is released, fully open the lid and give the soup a stir.
- You can garnish the lasagna soup with fresh parsley, nutritional yeast, and vegan cheese (if desired) as well as extra red pepper flakes if you want more heat.
The great time benefit of pressure cookers is that it literally cuts cooking time in half (or more). My Crock-Pot Express is very convenient for at-home cooking, especially with the pressure cooker function, this can be used for easy meals year-round.
Looking for more vegan soup recipes?
Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
Vegan Recipe for Crock-Pot Lasagna Soup
- 2 tbsp olive oil
- 1 cooking onion, diced
- 4 cloves garlic, minced
- 2 cups mushrooms, roughly chopped
- 3 carrots, diced
- 3 stalks celery, diced
- 2 cups (1 lb) veggie ground round
- 2 tbsp Italian seasoning
- 1 pinch red pepper flakes
- ½ tsp black pepper
- 1-28 oz can crushed tomatoes,
- 1 jar passata
- 6 cups water
- 3 no-beef bouillon cubes (you can also use vegetable bouillon)
- 1 bay leaf
- 1 tsp sweetener of choice (I like to use agave)
- 10 lasagna noodles, broken into bite-size pieces (GF optional)
- 1 tsp sea salt (optional to taste)
- 1 cup unsweetened soy milk or cashew cream
- 3 cups chopped spinach
- Fresh parsley, to garnish
- Vegan crumbly cheese (I like to use my vegan feta recipe), to garnish
- Using the brown/saute function on the Crock-Pot Express Pressure Cooker, heat olive oil, and saute onion, garlic, mushrooms, carrots, and celery, until the onion becomes translucent and soft, about 3-5 mins, stirring constantly.
- Add veggie ground round, Italian seasoning, red pepper flakes, and black pepper and cook until heated through about 3 mins.
- Stir in crushed tomatoes, passata, water, bouillon cubes, and a bay leaf, and bring to a simmer. Taste and add salt to taste
- Stir in lasagna pieces, turn off brown/saute function and seal with lid ensuring the steam release knob is closed.
- Press "soup" and adjust the time to 6 minutes.
- When the Crock-Pot Express Pressure Cooker beeps, slowly, open the steam release knob to ensure so sauce splatters everywhere.
- When all pressure is released, open the lid and give the soup a stir.
- Stir in soy milk (or cashew cream) and spinach.
- Serve garnished with fresh parsley and vegan cheese (if desired) and additional red pepper flakes.
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Andrew B says:
This recipe is on point! Made it and it’s been added as one of our go to Recipe’s!
We’re vegetarian so we used milk and drizzled a slight bit of cheese on the top and it came out phenomenal. It’s simple and makes so much as well!
Only thing I’d say is with the instant pot – make sure you’re stirring and not letting the veggie crumbles get on the bottom for long. Instant pots have a “Burn” detection – so you want to make sure that doesn’t go off.