Description
Slow Cooker White Lasagna Soup is a comforting and creamy plant-based soup inspired by classic white lasagna flavors. It combines smoky turkey bacon, sautéed onions and garlic, fresh spinach, mushrooms, and lasagna noodles in a slow cooker with a luscious creamy broth made from plant-based cream cheese and shredded cheese. Enhanced with natural gelling agent and Italian herbs, this hearty soup is perfect for easy, hands-off cooking on busy days or cozy weekends.
Ingredients
Scale
Meat and Base Ingredients
- 6 slices smoked turkey bacon, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 1/2 cups diced mushrooms
- 6 cups low-sodium vegetable broth (natural)
- 2 tbsp apple cider vinegar (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
Cheese and Thickening
- 4 oz plant-based cream cheese
- 1 cup plant-based shredded cheese
- 1 tbsp natural gelling agent
Herbs and Seasonings
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- Salt and pepper to taste
Pasta
- 3 cups lasagna noodles, broken into bite-sized pieces
Instructions
- Prepare the Bacon and Vegetables: Fry the smoked turkey bacon in a skillet over medium heat until crisp. Remove the bacon and set aside, leaving a little fat in the pan to sauté the diced yellow onion and minced garlic. Cook until translucent and fragrant, about 3-4 minutes.
- Combine Ingredients in Slow Cooker: Add the cooked bacon, sautéed onion and garlic, diced mushrooms, fresh spinach, natural gelling agent, vegetable broth, apple cider vinegar, vegetarian Worcestershire sauce, and dried Italian herbs into your slow cooker. Stir gently to combine.
- Add Dry Ingredients: Break the lasagna noodles into bite-sized pieces and add them to the slow cooker. Stir everything together evenly.
- Cook Low and Slow: Set the slow cooker to low and cook for 4 to 6 hours, stirring occasionally to prevent sticking and to ensure the noodles cook evenly in the creamy broth.
- Finish with Cream Cheese and Shredded Cheese: About 15 minutes before serving, stir in the plant-based cream cheese and shredded plant-based cheese. Continue cooking until the cheeses have melted smoothly, creating a rich, velvety soup.
Notes
- Cook the bacon first to render fat and add flavor without greasiness.
- Use fresh herbs where possible to brighten the dish.
- Adjust the natural gelling agent amount to reach your preferred soup thickness.
- Stir the soup before serving to evenly distribute the cheesy richness.
- For a firmer noodle texture, add noodles halfway through the cooking time.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: white lasagna soup, slow cooker soup, plant-based soup, creamy lasagna soup, comfort food, easy dinner
