Slow Cooker Lasagna Soup

Calling all lasagna lovers! This soup tastes just like the popular layered dinner, but in soup form! Vegan sausage gets sauteed with onion, garlic, tomatoes, and spices then slow cooked in tomato sauce and served with your favorite gluten-free pasta and topped with vegan ricotta cheese and fresh basil.

I don’t remember the last time it was this chilly at the beginning of September. It literally went from low 90’s to 60 in the matter of 24 hours. So naturally, soup was the answer to this anomaly. I also forgot how much I love my slow cooker and how seldom I use it. Like, hello?! You throw in your ingredients and let it do its thing and then you eat! Best invention ever.

Now while this recipe isn’t 30 minutes from make to sit-down-and-eat, it does only require 30 minutes (actually less!) to prep and then your slow cooker does the rest. I think that I will be adding more recipes like this on my blog this winter. I can still do other things I need to get done around the house, and then when dinner rolls around, we just fill up our bowls and devour!

So, does it really taste like lasagna? Why yes, yes it does! I even added my newest obsession, Beyond Meat sweet Italian “sausage” in here is it’s the bomb. Let’s take a closer look at what’s in this super filling comfort soup, shall we?!

☆ diced tomatoes
☆ tomato sauce
☆ Beyond Meat sweet Italian “sausage”
☆ onion
☆ garlic
☆ carrots
☆ Italian seasoning
☆ fresh basil
☆ fennel seeds
☆ vegan mozzarella
☆ vegan ricotta
☆ salt & pepper
☆ rotini

In a large skillet, you sautee your sausage, onion, carrots, garlic, and seasonings, then add it to the crock pot with the diced tomatoes, sauce, and water. Then you just cook in your slow cooker for 4 hours on low and add the noodles the last 15 minutes of cooking. Top with mozzarella, vegan ricotta and chow down. Sound good? Let’s do this!

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