Crockpot Lasagna Soup
Try this Crockpot Lasagna Soup recipe, or contribute your own.
Try this Crockpot Lasagna Soup recipe, or contribute your own.
- 4 cloves garlic minced
- 1 bay leaf
- 6 cups water
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 pinch red pepper flakes
- 3 stalks celery diced
- 2 tbsp italian seasoning
- fresh parsley to garnish
- 1 cooking onion diced
- 2 cups mushrooms roughly chopped
- 3 carrots, diced
- 2 cups (1 lb) veggie ground round
- 1-28 oz can crushed tomatoes
- 1 jar passata
- 3 no-beef bouillon cubes (you can also use vegetable
- 1 tsp sweetener of choice (i like to use agave)
- 10 lasagna noodles broken into bite-size pieces (gf o
- 1 tsp sea salt (optional to taste)
- 1 cup unsweetened soy milk or cashew cream
- 3 cups chopped spinach
- vegan crumbly cheese (i like to use my vegan feta to garnish
- Carbohydrate 6.01537170831096 g
- Cholesterol 0 mg
- Fat 1.42228618820453 g
- Fiber 1.6753777313186 g
- Protein 1.07399939349361 g
- Saturated Fat 0.236910717960788 g
- Serving Size 1 1 serving (294g)
- Sodium 47.9611539130617 mg
- Sugar 4.33999397699236 g
- Trans Fat 0.106152522961025 g
- Calories 37 calories
Step-by-step
- 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.
My Unexpected Culinary Adventure: Crockpot Lasagna Soup
As a busy fitness model, time is my most precious commodity. Juggling intense workouts, photoshoots, and the constant need to fuel my body with healthy, delicious food can feel overwhelming. I'm always on the lookout for recipes that are quick, easy, and nutritious – recipes that don’t compromise on flavor. That's how I discovered the magic of Crockpot Lasagna Soup.
I've always loved lasagna, but the traditional preparation is notoriously time-consuming. The layering, the baking, the waiting…it's a process that often clashes with my demanding schedule. So, when I stumbled upon this Crockpot Lasagna Soup recipe, I was intrigued. Could this actually be a healthy, flavorful, and *convenient* alternative to my beloved lasagna? The answer, my friends, is a resounding yes.
The beauty of this recipe lies in its simplicity. The slow cooker does all the hard work, allowing the flavors to meld beautifully while I focus on other tasks. I love the convenience of throwing all the ingredients into the pot in the morning and returning home to a warm, comforting bowl of deliciousness in the evening. It’s the perfect meal prep solution for someone like me who’s always on the go.
The ingredients themselves are surprisingly versatile. I've experimented with different types of vegetables, adding zucchini or bell peppers depending on what's fresh at the market. I've also played around with the spices, sometimes adding a pinch of oregano or basil for an extra layer of complexity. The key is to not be afraid to experiment and customize the recipe to your own taste.
Beyond the convenience and flexibility, this soup is surprisingly nutritious. It's packed with vegetables, providing essential vitamins and minerals. The veggie ground round adds a good source of protein, keeping me feeling full and energized throughout my busy day. And let's not forget the heartiness of the lasagna noodles, offering a satisfying texture and a touch of comforting carbs.
The soup's rich, savory flavor is addictive. The combination of crushed tomatoes, passata, and Italian seasoning creates a symphony of taste that's both satisfying and refreshing. The slight heat from the red pepper flakes adds a delightful kick, making it the perfect meal for a chilly evening or a post-workout reward.
This recipe has become a staple in my meal plan. It's a go-to when I'm short on time, when I need a healthy and delicious dinner, or simply when I crave a warm, comforting bowl of goodness. It’s a testament to the fact that healthy eating doesn’t have to be complicated or time-consuming. With a little creativity and a slow cooker, you can create incredible meals that fit seamlessly into even the busiest of lifestyles.
I encourage you to try this recipe and make it your own. Experiment with different ingredients, adjust the seasonings to your liking, and savor the delicious results. This Crockpot Lasagna Soup is more than just a recipe; it's a testament to the power of simplicity, convenience, and delicious, healthy eating.
So, whether you're a busy professional, a fitness enthusiast, or simply someone who appreciates a good, healthy meal, I highly recommend giving this Crockpot Lasagna Soup a try. It's a recipe that will undoubtedly become a favorite in your kitchen, just as it has become one of mine.
Pro Tip: For an even richer flavor, consider using homemade vegetable broth instead of bouillon cubes. You can also add a dollop of vegan sour cream or a sprinkle of nutritional yeast for extra creaminess and cheesy flavor.
