Vegetarian Slow Cooker Lasagna Soup Delight

1.Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic, diced carrots, celery, red bell pepper, and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.

3.Stir in the dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.

4.Transfer the sautéed vegetables to the slow cooker.

5.Add the crushed tomatoes, vegetable broth, and water to the slow cooker. Stir to combine.

6.Break the lasagna noodles into smaller pieces and add them to the slow cooker. Stir gently to ensure the noodles are submerged in the liquid.

7.Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the noodles are tender.

8.About 15 minutes before serving, stir in the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Mix well until the cheeses are melted and incorporated into the soup.

9.Season the soup with salt and pepper to taste.

10.Serve the lasagna soup hot, garnished with fresh basil leaves.