Slow Cooker Veggie Lasagna Soup

Slow cooker veggie lasagna soup is perfect for a weeknight dinner. It's very perfect for a busy evening.  Just add everything except the lasagna noodles and cheese onto the crockpot and it does all the slow cooking. The chopping might take about 10 minutes and that's all the work you need to do. Rest is taken care of by the slow cooker. That's a win-win situation. When you are back after all the run-around and return home hungry, there is food that is almost ready and waiting for you. Just add the broken lasagna noodles and chopped spinach and continue for another 30 minutes. Stir in cheese, ladle into a bowl, top with extra cheese, some basil or parsley (whichever one you have in hand), and enjoy a comforting meal which rewarding at the end of a busy day. The leftovers are great for next-day lunch or dinner and sure this helps during a busy week. 

January is National slow cooker month.  Ashley and Festive Foodies Event Planning Group (and friendly support!) are hosting a weeklong event for the National Slow Cooker Month Celebration wherein you post on Monday, Wednesday, and Friday of this week. This is my first post for the #NationalSlowCookerMonth event and very much excited to participate in it. Thanks, Ashley!

Ingredients

Serves 6-8 people

Onion - 1 cup, chopped

Garlic - 1 tbsp, chopped fine

Bell peppers - 1 cup, diced, any color

Carrots - 1 cup, diced

Zucchini - 1 cup, diced

Spinach - 6 cups, roughly chopped,  loosely packed

Salt - 2 tsp

Water - 1 cup

Diced tomatoes - 1, 15-oz can

Crushed tomatoes - 1, 28-oz can

Italian seasoning - 1 tbsp

Black pepper - 1 tsp

Lasagna noodles - 1 cup, broken

Ricotta cheese - 1/4 cup

Parmesan cheese - 2to 4 tbsp

Mozzarella cheese 

Basil/ parsley for garnish - fresh or dried

Method

Add everything other than spinach, noodles, and cheese to the crockpot. Stir and switch it on low setting for 4 hours. 

Add the pasta and spinach, continue for another 30 minutes. 

Stir in the ricotta and parmesan to make it creamy. Ladle to bowls, top with mozzarella, and extra parmesan. 

Serve with crusty bread.

Welcome to our #NationalSlowCookerMonth Celebration! This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

• Slow Cooked Corned Beef and Cabbage from Cheese Curd In Paradise
• Easy Chicken Cacciatore from A Kitchen Hoor's Adventures
• Slow Cooker Veggie Lasagna Soup from Magical Ingredients
• Slow Cooker Split Pea Soup from Kathryn's Kitchen Blog
• Sweet Potato Lentil Soup from Cindy's Recipes and Writings
• 3 Ingredient Slow Cooker Cherry Cobbler from Blogghetti
• Slow Cooker Peanut Butter Cup Crème Brûlée for Two from The Spiffy Cookie
• Slow Cooker Texas Chili from Palatable Pastime
• Bacon Ranch Potatoes from A Day in the Life on the Farm