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Slow Cooker White Lasagna Soup

Slow Cooker White Lasagna Soup

  • Author: Marcus
  • Total Time: 4 hours 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Discover a creamy and comforting Slow Cooker White Lasagna Soup that reimagines classic lasagna flavors in a hearty, easy-to-make soup. This recipe features smoked turkey bacon and plant-based cheeses, tender noodles, fresh spinach, and aromatic herbs slow-cooked to perfection, creating a rich, velvety broth full of savory goodness ideal for any day of the week.

Ingredients

Scale

Protein and Base

  • 6 oz smoked turkey bacon, chopped
  • 3 cloves garlic, minced
  • 1 medium onion, minced

Liquids and Seasonings

  • 6 cups chicken broth
  • 2 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp apple cider vinegar (natural)
  • 1 tsp natural gelling agent
  • Salt and black pepper to taste

Cheeses and Vegetables

  • 1 cup ricotta (plant-based)
  • 1 cup shredded mozzarella (plant-based)
  • 2 cups fresh spinach, chopped

Pasta and Herbs

  • 8 oz lasagna noodles, broken into pieces
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped

Instructions

  1. Prepare the Base: Gently cook the smoked turkey bacon pieces in a skillet over medium heat until just crisp to release their smoky aroma. Add the minced garlic and onion to the skillet and sauté in the rendered bacon fat until fragrant and translucent, creating a flavorful foundation.
  2. Transfer Ingredients to Slow Cooker: Place the sautéed smoked turkey bacon, garlic, and onion into the slow cooker. Add chopped spinach, broken lasagna noodles, chicken broth, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), fresh herbs (basil and oregano), and the natural gelling agent. Stir gently to combine all ingredients evenly.
  3. Slow Cook for Deep Flavor: Set the slow cooker to low and cook for 4 to 5 hours. This slow cooking allows the noodles to soften thoroughly and the flavors to meld into a rich, comforting soup.
  4. Add Plant-Based Cheeses: About 30 minutes before serving, stir the ricotta (plant-based) and shredded mozzarella (plant-based) into the soup. Allow the cheeses to soften and melt into the broth, creating a creamy, thick texture reminiscent of white lasagna.
  5. Final Seasoning and Serve: Taste the soup and adjust seasoning with salt, pepper, or extra herbs as needed. Ladle the soup into bowls and garnish with fresh basil leaves or a sprinkle of plant-based parmesan for a classic finish.

Notes

  • Break the lasagna noodles before cooking to help them cook evenly and create appealing curls in the soup.
  • Add plant-based cheeses near the end of cooking to maintain their creamy texture rather than fully melting away.
  • Leave enough space in the slow cooker to prevent overfilling, ensuring even cooking and avoiding spills.
  • Add fresh herbs close to serving time to preserve their vibrant flavor and color.
  • If the soup is too thick after cooking, stir in additional broth or warm water to achieve the desired consistency.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Appetizers
  • Method: Slow Cooker
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 320
  • Sugar: 4g
  • Sodium: 750mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 0mg

Keywords: slow cooker soup, white lasagna soup, plant-based cheese soup, smoked turkey bacon soup, creamy soup recipes, gluten free soup

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