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Slow Cooker White Lasagna Soup

Slow Cooker White Lasagna Soup

  • Author: Kevin
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Slow Cooker White Lasagna Soup is a creamy, comforting dish featuring smoky turkey bacon, luscious plant-based cheeses, fresh herbs, and tender lasagna noodles. Perfect for cozy nights, it combines all the flavors of classic white lasagna in a warm, easy-to-make soup that slow cooks to perfection with minimal effort.

Ingredients

Scale

Proteins and Dairy

  • 6 slices smoked turkey bacon, cut into bite-sized pieces
  • 1 cup ricotta (plant-based) cheese
  • 1/2 cup parmesan (plant-based) cheese, shredded or crumbled

Vegetables and Aromatics

  • 1 medium yellow onion, chopped
  • 3 cloves fresh garlic, minced

Liquids and Sauces

  • 6 cups chicken broth
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar

Pasta

  • 8 ounces lasagna noodles, broken into bite-sized pieces (use gluten-free if preferred)

Herbs and Seasonings

  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes, to taste

Optional Enhancements

  • 1 teaspoon natural gelling agent (mixed with cold water)

Instructions

  1. Prepare Ingredients: Chop the onion, mince the garlic, and slice the smoked turkey bacon into bite-sized pieces. Break the lasagna noodles into smaller pieces. Shred or crumble the ricotta (plant-based) and parmesan (plant-based) cheeses to ensure they melt smoothly later.
  2. Cook Bacon and Sauté Aromatics: In a skillet over medium heat, cook the turkey bacon until crisp. Remove and set aside. In the same pan, sauté the onion and garlic until fragrant and translucent, creating a flavorful base for the soup.
  3. Add Ingredients to Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add the chicken broth, vegetarian Worcestershire sauce (natural), apple cider vinegar, seasonings, and broken lasagna noodles. Stir well to combine all ingredients.
  4. Slow Cook: Set the slow cooker on low and cook for about 4 hours or until the noodles are tender and the soup has thickened slightly. Stir occasionally if possible for even cooking.
  5. Finish with Cheese and Herbs: About 30 minutes before serving, add the ricotta (plant-based), parmesan (plant-based), cooked turkey bacon, and fresh parsley and basil. Stir gently until the cheese melts and the soup becomes creamy and well combined.
  6. Optional Thickening: If a thicker texture is desired, whisk the natural gelling agent with cold water and stir it into the soup during the last 15 minutes of cooking. Allow it to bloom to create a luscious body.

Notes

  • Add fresh herbs at the end of cooking for brightest flavor.
  • Browning the turkey bacon and sautéing aromatics enriches the soup’s taste.
  • Break noodles into small pieces to prevent overcooking and mushiness.
  • Adjust plant-based cheese amounts to control creaminess.
  • Gently stir before serving to blend melted cheese and bacon pieces evenly.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 280
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: slow cooker, white lasagna soup, creamy soup, plant-based cheese, turkey bacon, comfort food, gluten free, vegetarian Worcestershire sauce

Find it online: https://yumwayrecipes.com/slow-cooker-white-lasagna-soup/