This slow cooker lasagna soup is the perfect high-protein soup to warm you up in the colder months. It’s made with no-boil lasagna in one-pot and can be customized with your favorite vegetables. Gluten-free and Instant Pot options included!
Whisk miso paste, Worcestershire sauce and tomato paste into 5 cups warm vegetable broth until fully incorporated. This helps ensure the flavors are fully mixed into soup and there are no clumps.
Add all ingredients except for lasagna sheets and tofu ricotta to slow cooker pot.
When lasagna soup has 20-25 minutes left to cook, break lasagna sheets into smaller pieces and stir well into soup. Simmer noodles until al dente, about 20-30 minutes.
Serve immediately while warm with a dollop of tofu ricotta, cheese shreds, nutritional yeast, red chili flakes, and fresh basil, if desired.
Short on time? Try the same soup in the Instant Pot under manual high pressure for 6 minutes.