Introduction
Have you ever wondered if it is possible to capture the entire soulful essence of a three layer baked pasta dish inside a single steaming bowl within just thirty minutes? It sounds like a kitchen miracle but let me tell you that this Vegetarian Lasagna Soup is exactly that kind of magic. Hi there I am Benjamin Sharif and if you have been following my journey at Mister Recipes you know that I live for those meals that bring the family together without keeping me stuck at the stove all night long. I still remember standing in my grandmother’s kitchen watching her pour love into every pot and today I am bringing that same heart to your table.
This recipe is a total game changer for busy parents and comfort food lovers alike. We are taking all the bold Italian flavors you crave the tangy tomatoes the creamy ricotta and the chewy noodles and turning them into an approachable easy one pot vegetarian lasagna soup recipe. It is indulgent enough for a Sunday dinner but fast enough for a Tuesday evening after soccer practice. Whether you are a seasoned home cook or just starting out this dish is a warm hug in a bowl that proves anyone can create something spectacular with simple ingredients.
Why You Will Love This Vegetarian Lasagna Soup
- Minimal Cleanup: Since this is a one pot wonder you will not be scrubbing lasagna pans all night long.
- Kid Approved: My kids Adams and Jana absolutely devour this soup because it tastes just like their favorite cheesy pasta.
- Totally Customizable: You can easily swap veggies based on what is lurking in your crisper drawer.
- Meal Prep Friendly: The flavors actually deepen overnight making it a fantastic lunch for the next day.
- Budget Friendly: We use pantry staples like canned tomatoes and dried herbs to keep costs low while keeping flavor high.
- Nutrient Dense: It is packed with spinach and aromatics giving your family a healthy boost in the most delicious way possible.
Ingredients for Vegetarian Lasagna Soup
Gather these simple items from your pantry and fridge to get started:
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion finely diced
- 4 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 optional for extra richness
- For the Cheesy Topping: 1 cup ricotta cheese 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
How to Make Vegetarian Lasagna Soup
Step by Step Instructions
- Sauté the Aromatics: Start by heating your olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add your diced onions and cook them until they become translucent and soft which usually takes about five minutes. Stir in the garlic and cook for just another minute until you can smell that beautiful aroma filling your kitchen.
- Build the Flavor Base: Add the tomato paste to the pot. Using a wooden spoon stir it into the onions and garlic for about two minutes. This step is crucial because it caramelizes the paste and removes that raw canned taste. Stir in your oregano basil and red pepper flakes.
- Simmer the Liquid: Pour in the crushed tomatoes and the vegetable broth. Bring the mixture to a gentle boil. If you love a variety of textures in your soups consider how this base compares to my homemade winter minestrone soup recipe family style guide which uses similar hearty stock principles.
- Cook the Noodles: Drop your broken lasagna noodles directly into the boiling liquid. Reduce the heat to medium low and let them simmer. Stir occasionally to make sure the pasta does not stick to the bottom of the pot. Cook until the noodles are al dente which typically takes about ten to twelve minutes.
- The Finishing Touches: Once the pasta is tender stir in the fresh baby spinach. It will wilt almost instantly in the hot broth. If you want a velvet texture stir in the heavy cream now.
- Prepare the Cheese Garnish: While the soup finishes simmer in a small bowl mix together the ricotta mozzarella and Parmesan. This “cheese dollop” is what makes it taste exactly like traditional lasagna.
Pro Tips and Variations
To ensure your soup is a success every single time keep these tips in mind. First do not overcook your noodles. They will continue to soften in the hot broth so pulling them off the heat right at the al dente mark is key. If you are looking for even more cozy inspiration you might enjoy my amish snow day soup recipe easy comfort food during the winter months.
Variations:
- Vegan Option: Skip the cream and use a dollop of almond based ricotta or cashew cream to keep it plant based.
- Gluten Free: Use your favorite gluten free lasagna noodles or even gluten free rotini.
- Extra Veggies: Adding diced zucchini or mushrooms during the onion sauté step adds wonderful earthiness and extra vitamins.
- Protein Boost: Add a can of rinsed cannellini beans for extra fiber and heartiness.
Serving Suggestions
Pairing this soup with the right side dish can turn a simple meal into a feast. I highly recommend serving this with a crusty loaf of garlic bread to soak up every last drop of the tomato broth. A simple green salad with a zesty lemon vinaigrette provides a nice acidic balance to the rich cheesy soup. For those who love a potato side you could look at the flavor profiles in my creamy loaded baked potato soup recipe guide for inspiration on indulgent pairings.
You can also find beautiful pairing ideas from other experts like this one pot lasagna soup vegetarian guide which explores different herb profiles.
Storage and Reheating for Vegetarian Lasagna Soup
This soup stores beautifully in the refrigerator for up to four days. However be aware that the noodles will continue to absorb the broth as it sits. When you go to reheat it you may need to add a splash of extra vegetable broth or water to loosen it up. I recommend reheating it on the stovetop over medium heat rather than the microwave to keep the noodle texture intact. If you plan on freezing it consider cooking the noodles separately and adding them when you serve so they do not get mushy after thawing.
FAQ about Vegetarian Lasagna Soup
Can I use different types of pasta?
Yes while broken lasagna noodles are traditional you can use fusilli or bowties if that is what you have in the pantry. The taste will be just as delicious.
How can I make this soup creamier?
You can stir in more heavy cream or even a bit of cream cheese at the very end. For a similar creamy vibe check out my creamy family favorite queso soup recipe guide.
Is this soup spicy?
It has a very mild heat from the red pepper flakes. If you are sensitive to spice feel free to leave them out entirely.
Final Thoughts on Vegetarian Lasagna Soup
This Vegetarian Lasagna Soup is more than just a recipe it is a way to bring that classic Sunday dinner feeling into the busiest of weeks. It is about creating memories around the dinner table without the stress. I hope this becomes a new family favorite in your household just as it has in mine. If you loved this recipe please save it on Pinterest so others can find it leave a comment below with your favorite variations and subscribe to the Mister Recipes newsletter for more home cooked inspiration. Let us get cooking and remember that every meal is made better with a little bit of love.
Vegetarian Lasagna Soup
Ingredients
Equipment
Method
- Start by heating your olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add your diced onions and cook them until they become translucent and soft which usually takes about five minutes. Stir in the garlic and cook for just another minute until you can smell that beautiful aroma filling your kitchen.
- Add the tomato paste to the pot. Using a wooden spoon stir it into the onions and garlic for about two minutes. This step is crucial because it caramelizes the paste and removes that raw canned taste. Stir in your oregano basil and red pepper flakes.
- Pour in the crushed tomatoes and the vegetable broth. Bring the mixture to a gentle boil.
- Drop your broken lasagna noodles directly into the boiling liquid. Reduce the heat to medium low and let them simmer. Stir occasionally to make sure the pasta does not stick to the bottom of the pot. Cook until the noodles are al dente which typically takes about ten to twelve minutes.
- Once the pasta is tender stir in the fresh baby spinach. It will wilt almost instantly in the hot broth. If you want a velvet texture stir in the heavy cream now.
- While the soup finishes simmer in a small bowl mix together the ricotta mozzarella and Parmesan. This cheese dollop is what makes it taste exactly like traditional lasagna.
