If you love lasagna but don’t feel like layering noodles and baking, this cozy crockpot vegan lasagna soup is your new best friend.
It has all the classic flavors — rich tomato broth, soft noodles, warm Italian herbs, and a dreamy dollop of cashew ricotta on top.
Everything goes into the slow cooker and just does its thing while you go about your day.
You end up with a big comforting bowl of lasagna, no oven required.
Why I Love This Recipe
This one’s a weekly repeat in my kitchen during the cooler months. It’s warm, comforting, and surprisingly filling. The broth has depth, the noodles get soft and slurpable, and the cashew ricotta adds that creamy, cheesy feel — without any dairy. Here’s why I keep coming back to this recipe:
- One pot, no mess, no layers
- Super cozy and satisfying
- Great for meal prep or leftovers
- Easy to customize with what you have
- Tastes even better the next day
What You’ll Need
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 6 cups vegetable broth
- 1 cup vegan ground crumbles (optional for protein)
- 8 oz uncooked curly lasagna noodles, broken into pieces
- Fresh chopped basil, for garnish
For the Cashew Ricotta:
- 1 cup raw cashews (soaked for at least 4 hours)
- 2 tbsp lemon juice
- 1 garlic clove
- ¼ cup water
- 1 tbsp nutritional yeast
- ½ tsp salt
Ingredient
Pro Tips
- Break the noodles small — they’ll expand a lot in the soup.
- Stir the soup occasionally if you’re home, so nothing sticks.
- Add the noodles near the end to keep them from getting mushy.
- Soak cashews overnight for the creamiest ricotta texture.
- This tastes even better the next day — the flavors really settle in.
Tools You’ll Need
- Slow cooker (6-quart or larger)
- High-speed blender (for ricotta)
- Ladle
- Cutting board & knife
- Measuring cups & spoons
- Small mixing bowls
Substitutions and Variations
- Sub spiral pasta or penne if you don’t have lasagna noodles.
- Use white beans instead of vegan crumbles for protein.
- Swap cashew ricotta for store-bought vegan ricotta if in a pinch.
- Add spinach or kale during the last 10 minutes for extra greens.
- Use red lentils in place of crumbles for a fiber boost.
Make Ahead Tips
- Prep the cashew ricotta up to 3 days ahead and store in the fridge.
- Chop the onions and garlic the night before.
- You can also measure out your spices and keep them in a small container to dump in quickly.
Instructions
Step 1: Sauté the onions and garlic
In a small pan over medium heat, heat 1 tbsp olive oil and add 1 medium diced yellow onion and 4 minced garlic cloves. Cook until soft and fragrant, about 3-4 minutes.
Step 2: Add everything (except noodles) to the crockpot
Transfer the cooked onions and garlic to your slow cooker. Add 1 tsp salt, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp crushed red pepper flakes, 1 (6 oz) can tomato paste, 1 (28 oz) can crushed tomatoes, 6 cups vegetable broth, and 1 cup vegan ground crumbles. Stir well.
Step 3: Let it cook
Set your slow cooker to low and cook for 6 hours (or high for 3 hours) so the flavors can fully blend together.
Step 4: Blend the cashew ricotta
While the soup is cooking, blend 1 cup soaked raw cashews, 2 tbsp lemon juice, 1 garlic clove, ¼ cup water, 1 tbsp nutritional yeast, and ½ tsp salt in a blender until smooth and creamy.
Step 5: Add noodles
About 30 minutes before serving, stir in 8 oz broken curly lasagna noodles. Cook until the noodles are tender.
Step 6: Serve with ricotta and basil
Ladle the soup into bowls. Add a generous spoonful of cashew ricotta on top and sprinkle with fresh chopped basil.
Makes
6 hearty servings
Cook Time
6 hours on low (or 3 hours on high)
- 10 minutes prep
Macros (per serving, with vegan crumbles and ricotta)
Calories: 410
Protein: 17g
Carbs: 52g
Fat: 16g
Fiber: 7g
Why This Recipe Works (Quick Science)
- Soaking cashews softens them, allowing them to fully blend into a rich, dairy-free cream.
- Cooking pasta in the broth infuses it with all the flavor and reduces cleanup.
- Tomato paste adds umami, depth, and thickness to the broth.
- Nutritional yeast in the ricotta mimics the cheesy flavor.
Common Mistakes
- Adding noodles too early — they’ll overcook and turn mushy.
- Skipping the soak for cashews — your ricotta won’t be smooth.
- Using too little salt — the broth needs enough to shine.
- Forgetting to stir — the noodles can stick at the bottom if you’re around.
What to Serve With
- Garlic bread or crusty sourdough
- Simple side salad with balsamic vinaigrette
- Steamed green beans or roasted zucchini
- A glass of red wine or sparkling water with lemon
FAQ
Can I freeze this soup?
Yes! Freeze without the noodles (they get mushy). Just add fresh pasta when reheating.
How long does it last in the fridge?
Up to 5 days in an airtight container.
What if I don’t have a slow cooker?
You can make this on the stovetop — simmer on low for 45 minutes, then add noodles.
Can I make this nut-free?
Use tofu or sunflower seeds for the ricotta instead of cashews.
Is this gluten-free?
Only if you use gluten-free lasagna noodles.
Leftovers and Storage Tips
- Store in the fridge up to 5 days in sealed containers.
- The soup will thicken as it sits — add a splash of broth or water when reheating.
- Reheat gently on the stove or microwave.
- Freeze the base soup (without noodles) for up to 3 months.
Let’s Wrap It Up
This crockpot vegan lasagna soup is just the thing when you want comfort without the fuss. It’s rich, cozy, easy to prep, and full of bold flavor. I hope you give it a try and love it as much as I do! If you make it, leave a comment below — I’d love to hear how it turned out or help answer any questions.