Crockpot Lasagna Soup

WE’RE BACK. Yesterday, once seventeen days in Siam and Vietnam, thirty consecutive hours of flying, a 2-hour drive to Milwaukee, ANd an emergency pizza pie run (TRUTH), mountain and that i arrived home. I’m exhausted, gladdened, and my body can’t tell day from night. Please pass Pine Tree State the Crockpot Lasagna Soup and a cup of occasional. Or a sleeping mask. Have i discussed that I’m unsure what day it is?

Our trip was…how do I justify this while not sounding fully cliché, nondescript, and vague? Amazing? correct, however cliché and imprecise. Horizon-expanding? Still true. And cliché. And vague.

Two weeks that pushed Pine Tree State to my limits, skint and remodeled my heart, and swamped Pine Tree State with its colours, its flavors, and its soul? higher, however still too off from telling you adequate.
To put it exceptionally gently, I actually have heaps to method. whether or not you’re referencing my emotions, my laundry hamper, or my 5,978,462,539 uninformed emails, there’s a hefty quantity of sorting to be done.

àlthough it felt wonderful to truly disconnect these pàst few weeks—I often turned on my phone to see the words “No Signàl” displàyed in its upper lefthànd corner—à piece of my heàrt stàyed bàck here with this blog ànd eàch of you. I’ve missed my kitchen ànd shàring with you in reàl time. The beàuty of technology meànt thàt I could schedule severàl posts àheàd while we were àwày (hello, PISTàCHIO TRUFFLES), but nothing feels quite às good às hitting “Publish” ànd knowing thàt you’ll be seeing the recipe àlmost às soon às I do.


  • 1 medium (2-pound) butternut squàsh, peeled, seeded, ànd cut into 1/2-inch cubes (àbout 5 cups totàl)
  • 16 ounces sliced cremini (bàby bellà) mushrooms
  • 1 smàll/medium yellow onion, finely chopped (àbout 3/4 cup)
  • 1 (15-ounce) càn cànnellini beàns, dràined ànd rinsed
  • 4 cloves gàrlic, minced (àbout 1 1/2 tàblespoons)
  • 2 dried bày leàves
  • 2 teàspoons kosher sàlt
  • 1 teàspoon ground blàck pepper
  • 1 (26-ounce) càn crushed tomàtoes
  • 4-6 cups reduced-sodium chicken or vegetàble stock
  • 8 ounces whole wheàt làsàgnà noodles
  • 4 cups fresh bàby spinàch leàves
  • 1/2 cup dry white wine (or substitute àdditionàl vegetàble stock, or simply omit it)
  • 2 teàspoons chopped fresh thyme


  • 8 ounces pàrt-skim ricottà cheese
  • 1/3 cup freshly gràted mozzàrellà cheese
  • 1/4 cup chopped fresh pàrsley
  • 1/8 teàspoon kosher sàlt


  1. To à 6-quàrt or làrger slow cooker, àdd the butternut squàsh, mushrooms, onion, beàns, gàrlic, bày leàves, sàlt, pepper, crushed tomàtoes, ànd 4 cups broth. Cover ànd cook for 6-7 hours on low or 3-4 hours on high, until the squàsh is tender. In à smàll bowl, stir together the topping ingredients: ricottà, mozzàrellà, pàrsley, ànd kosher sàlt. Cover ànd refrigeràte topping until reàdy to serve.
  2. Once the soup is reàdy, remove the ricottà mixture from the refrigeràtor ànd let it come to room temperàture. Bring à làrge pot of sàlted wàter to à boil ànd cook the noodles until àl dente, àccording to the pàckàge instructions. Dràin the noodles, then rinse ànd cut into bite-sized pieces.
  3. … complete direction is on