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Slow Cooker White Lasagna Soup

Slow Cooker White Lasagna Soup

  • Author: Eric
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Slow Cooker White Lasagna Soup is a cozy and creamy dish bursting with smoky turkey bacon, plant-based cheeses, fresh spinach, and savory Italian herbs. Perfect for chilly evenings, it offers a luxurious velvety texture and rich flavors in an effortless slow cooker recipe that is family-friendly and ideal for meal prep.

Ingredients

Scale

Proteins and Dairy (Plant-Based)

  • 6 slices smoked turkey bacon
  • 1 cup ricotta cheese (plant-based)
  • 1 cup shredded mozzarella cheese (plant-based)
  • 1/2 cup grated parmesan cheese (plant-based)

Vegetables and Aromatics

  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 cups fresh spinach

Liquids and Sauces

  • 6 cups chicken broth
  • 2 tablespoons apple cider vinegar (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)

Dry Ingredients and Herbs

  • 1 teaspoon dried Italian herb mix (oregano, basil, thyme)
  • 1 teaspoon natural gelling agent
  • Salt, to taste
  • Black pepper, to taste

Pasta

  • 6 uncooked lasagna noodles, broken into bite-sized pieces

Instructions

  1. Prepare the Aromatics: Sauté the chopped yellow onion and minced garlic in a skillet over medium heat until soft and fragrant. This step builds a rich and inviting flavor base for the soup.
  2. Cook the Smoked Turkey Bacon: In the same skillet, cook the smoked turkey bacon until crisp. Once cooked, chop it into bite-sized pieces to add smoky depth to the soup.
  3. Combine Ingredients in the Slow Cooker: Transfer the sautéed onions, garlic, and turkey bacon to the slow cooker. Add chicken broth, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), dried Italian herbs, natural gelling agent, salt, and black pepper. Stir thoroughly to blend all the flavors.
  4. Add the Pasta: Break the uncooked lasagna noodles into smaller pieces and add them to the slow cooker, allowing them to soften and absorb the broth flavors as it cooks.
  5. Simmer Low and Slow: Set the slow cooker on low heat and cook for 4 to 5 hours until the noodles are tender and the soup thickens to a creamy consistency.
  6. Finish with Cheese and Spinach: Stir in the ricotta (plant-based), shredded mozzarella (plant-based), and parmesan (plant-based) cheeses along with fresh spinach. Allow the soup to heat through so the cheeses melt and the spinach wilts, creating a vibrant and velvety finish.

Notes

  • Use a high-quality chicken broth to enhance the soup’s flavor.
  • Sautéing aromatics first adds important layers of savory complexity.
  • Monitor noodle texture carefully; they should be tender but not mushy.
  • Add fresh spinach at the end to keep its bright color and nutrients intact.
  • If the soup is too thick, loosen it with a splash of broth or water.
  • This recipe doubles well and freezes beautifully for convenient future meals.
  • Prep Time: 20 minutes
  • Cook Time: 4-5 hours
  • Category: Appetizers
  • Method: Slow Cooker
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 280
  • Sugar: 3g
  • Sodium: 750mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: slow cooker, white lasagna soup, plant-based cheese, turkey bacon, creamy soup, Italian herbs, gluten free, cozy meal, meal prep

Find it online: https://smartmealsguide.com/slow-cooker-white-lasagna-soup/