Introduction
Have you ever wondered if it is possible to capture the soul satisfying magic of a slow baked pasta dish in a fraction of the time without losing that signature cheesy pull? If you are looking for the ultimate comfort food that pleases both toddlers and foodies alike then you have found it. I am Benjamin Sharif and today I am sharing my absolute favorite recipe for Vegetarian Lasagna Soup.
I still remember standing in my grandmothers kitchen as a young boy watching her carefully layer noodles and sauce for hours. While I loved the result I realized as a busy dad to Adams and Jana that we do not always have four hours on a Tuesday night. This Vegetarian Lasagna Soup is the solution. It offers all the bold flavors of a traditional Italian feast but it is made in just one pot. It is hearty enough for the coldest Texas winter nights yet light enough for a simple weeknight dinner. Cooking should be about connection and this soup brings everyone to the table with smiles every single time.
Why You Will Love This Vegetarian Lasagna Soup
- Incredible Time Saver: You get all the authentic flavor of lasagna in less than forty minutes whereas a traditional bake can take half a day.
- One Pot Cleanup: As a home cook I know the struggle of a messy kitchen. This recipe uses one single pot which means more time with family and less time at the sink.
- Kid Approved and Family Friendly: My kids Adams and Jana absolutely devour this soup especially when they get to help break the noodles.
- Easily Customizable: Whether you want to add extra greens or swap out cheeses this recipe is a versatile canvas for your pantry staples.
- Perfect for Meal Prep: The flavors actually deepen overnight making it a fantastic leftovers option for work or school lunches.
Ingredients for Vegetarian Lasagna Soup
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes for a little kick
- 2 tablespoons tomato paste
- 1 can 28 ounces crushed tomatoes
- 6 cups vegetable broth
- 8 to 10 lasagna noodles broken into bite sized pieces
- 2 cups fresh baby spinach
- 1/2 cup heavy cream or coconut milk for a dairy free twist
- Salt and black pepper to taste
- 1 cup ricotta cheese for dolloping
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
How to Make Vegetarian Lasagna Soup
Step by Step Instructions
- Sauté the Aromatics: Set a large Dutch oven or heavy bottomed pot over medium heat. Add the olive oil followed by the diced onions. Cook until they are translucent and soft which usually takes about five minutes. Stir in the minced garlic and cook for another minute until the kitchen smells like a dream.
- Build the Base: Stir in the tomato paste dried oregano dried basil and red pepper flakes. Toasting the tomato paste for about two minutes adds a rich deep umami flavor that mimics a long simmered sauce. This is a great time to try a comfort food classic technique of layering flavors.
- Add Liquid: Pour in the crushed tomatoes and the vegetable broth. Stir everything together and bring the mixture to a gentle boil. This base is essentially a liquid version of your favorite marinara sauce.
- The Noodle Phase: Place your broken lasagna noodles into the pot. Make sure they are submerged. Reduce the heat to medium low and let them simmer for about ten to twelve minutes or until the noodles are al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Embrace the Creaminess: Once the noodles are cooked stir in the fresh baby spinach. The heat from the soup will wilt the leaves in seconds. Pour in the heavy cream to give the soup that luxurious velvety texture that reminds me of an indulgent creamy soup.
- The Cheesy Finish: Season with salt and pepper. While the soup stays warm in the pot mix your ricotta mozzarella and Parmesan in a small bowl. This cheesy mixture is the secret to making this feel like a real lasagna.
Pro Tips and Variations
To ensure your Vegetarian Lasagna Soup is a success every time consider these professional home cook tips. First do not overcook the noodles. They will continue to soften as they sit in the hot liquid so aiming for a firm al dente is best. If you find the soup is getting too thick the next day simply add a splash of broth when reheating.
For variations you can easily make this a healthy plant based meal by using vegan ricotta and a splash of cashew cream. If you love a bit of texture try adding sliced mushrooms or diced zucchini during the sautéing phase. For those who enjoy a bit of history in their bowl you might even consider adding small pasta shapes similar to an authentic homemade recipe style for a different mouthfeel.
Serving Suggestions
While this Vegetarian Lasagna Soup is a meal on its own it pairs beautifully with certain sides. I love serving this with a warm loaf of crusty sourdough or homemade garlic bread to soak up every last drop of the tomato broth. A simple side salad with a bright lemon vinaigrette provides a nice acidic contrast to the rich cheese. If you are feeling extra fancy try toping the soup with a drizzle of basil pesto just before serving.
Storage and Reheating for Vegetarian Lasagna Soup
Storing this soup is quite simple. Place any leftover soup in an airtight container and keep it in the refrigerator for up to four days. Note that the pasta will absorb the broth as it sits. When you are ready to eat again reheat it on the stovetop over medium heat adding a half cup of water or broth to loosen the consistency. I do not recommend freezing the soup with the noodles already in it as they can become mushy upon thawing. If you plan to freeze it cook the noodles separately and add them fresh to the thawed soup base.
FAQ about Vegetarian Lasagna Soup
Can I use different types of pasta?
Absolutely! While broken lasagna noodles give it that classic look you can use fusilli or farfalle if that is what you have in the pantry. The flavor remains just as delicious.
How do I make this soup vegan?
Simply swap the heavy cream for full fat coconut milk or soy cream and use a tofu based ricotta or almond cheese alternative. Many store bought lasagna noodles are already vegan but always check the label.
Is this soup spicy?
As written the recipe has a very mild warmth from the red pepper flakes. If you are cooking for very young children you can omit the flakes entirely or if you love heat you can double the amount!
Final Thoughts on Vegetarian Lasagna Soup
This Vegetarian Lasagna Soup is more than just a quick dinner it is a way to bring the warmth of a traditional family Sunday into your busy modern life. I hope this recipe becomes a staple in your home just as it has in mine with Emily and the kids. Please save this recipe on Pinterest so you can find it next time the craving for comfort hits. If you make it leave a comment below and let me know how it turned out. Do forget to subscribe to the Mister Recipes newsletter for more home cooked inspiration. Grab your apron and let us get cooking!
