Vegetarian Lasagna Soup Slow Cooker Recipes

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
⅛ teaspoon red pepper flakes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
12 ounces lasagna noodles
4 cups fresh spinach leaves

Cheese Topping:
1 8 ounce container ricotta cheese
½ cup mozzarella cheese, shredded
¼ cup parsley, chopped
¼ cup basil leaves, chopped generous pinch of kosher salt

Directions: 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. Set the slow cooker on low and cook for 7 hours or on high and cook for 3 ½ 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.

Cheese Topping: Mix all ingredients together in a small bowl.

Refrigerate until ready to serve.