Slow Cooker Vegan Lasagna Soup

Slow Cooker Vegan Lasagna Soup

Slow Cooker Vegan Lasagna Soup

Slow Cooker Vegan Lasagna Soup is a delicious, comforting soup packed with flavor and nutrition. It’s a simple and hassle-free recipe that will be sure to please everyone at the dinner table. This soup is vegan, dairy-free, and gluten-free, so it’s perfect for any diet. It starts with a hearty tomato base and is filled with lots of vegetables, herbs, and spices, as well as vegan lasagna noodles. It’s easy to make in a slow cooker and the result is a delicious, comforting soup that’s perfect for any night of the week.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 1/2 cup vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked or canned chickpeas, drained and rinsed
  • 1 cup vegan lasagna noodles, broken into small pieces
  • 3/4 cup vegan Parmesan cheese, for topping


1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes.

2. Add the oregano, basil, and red pepper flakes and cook for 1 minute. Add the crushed tomatoes, vegetable broth, salt, and black pepper and bring to a simmer.

3. Transfer the mixture to a slow cooker. Add the chickpeas and lasagna noodles. Cover and cook on low for 6 to 8 hours.

4. When ready to serve, sprinkle with vegan Parmesan cheese. Serve with a side of crusty bread or a green salad.

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