Lasagna Soup

By vdub

Ingredients

• 1 yellow onion, diced
• 2 cups brown mushrooms, sliced
• 2 zucchinis, sliced
• 4 cloves garlic, minced
• 1 15 ounce can tomato sauce
• 1 28 ounce can crushed tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 2 teaspoons dried oregano
• 1 tablespoon dried basil
• 1/8 teaspoon red pepper flakes
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 12 ounces lasagna noodles
• 4 cups fresh spinach leaves
• 1 8 ounce container ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parsley, chopped
• 1/4 cup basil leaves, chopped
• generous pinch of kosher salt

Details

Servings 10
Adapted from foodiecrush.com

Preparation

Step 1

Instructions
Add the onion, brown mushrooms, zucchini, garlic, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes, kosher salt and black pepper to the liner of a 6 quart slow cooker, I use this one. Set the slow cooker on low and cook for 7 hours or on high and cook for 3½ to 4 hours.

Once the cooking time is done, cook the lasagna noodles according to the package directions, drain and rinse and add to the soup. Cut them into smaller pieces if you'd like. Add the spinach and warm until wilted then ladle into soup bowls and top with a dollop of the ricotta cheese topping.

For the ricotta cheese topping
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.