19 February, 2025

Come Home to a Cozy Meal After Your Trail Outing This Winter: Lasagna Soup in a Crockpot

Winter is about many things: snow, fun, adventuring on the Trans Canada Trail and turning your winter blahs into ahhhs. Then, coming home to a cozy meal, perfect to warm up and tuck into after an active day outside. Enter lasagna soup in the crockpot! This recipe is quintessential comfort food come to life and a hit with readers of all ages. We’ve added options for vegetarians and non-vegetarians below. Kim Morency, Trans Canada Trail’s French Copywriter and Translator, says, “I tried this recipe with white beans, and what a nice surprise! The beans melt in your mouth. This recipe is comforting and perfect to warm up with after being outside in the fresh air.”

Crockpot lasagna soup

Preparation: 30 minutes

Cooking time: 6 hours on high

Portions: 6

Ingredients

• 1 can navy or cannellini beans, rinsed well, or 1 pound (454 g) of ground beef, cooked

• 8 ounces (225 g) mushrooms, sliced (yields approximately 3 cups sliced)

• 2 small zucchini (approximately 220 g), diced

• 1 yellow onion (approximately 150 g), diced

• 2 cloves of garlic, diced

• One 14.5-ounce (796 mL) can, diced tomatoes

• One 14.5-ounce can (796 mL), crushed tomatoes

• 3 tablespoons (45 mL) tomato paste

• 5 cups (1250 mL) vegetable or chicken broth

• 1 tablespoon (3 g) dried basil

• 1 tablespoon (3 g) dried oregano

• 6-7 sheets dried lasagna sheets

• Ricotta cheese, for serving (optional)

How to prepare

Place all ingredients in the crockpot, except the pasta and ricotta.
Cook on high for 6 hours.
When soup is done cooking, bring a pot of salted water to a boil and cook lasagna sheets, according to instructions on the box.
Let the noodles cool and slice into smaller pieces, then add to the soup mixture.
Serve, adding a large tablespoon (15-20 mL) of ricotta to each bowl.
Enjoy!