Enter vegetarian lasagna soup, a one-pot wonder that combines the hearty, cheesy goodness of lasagna with the ease of a soup.
This recipe is perfect for busy weeknights or cozy weekends. Packed with fresh vegetables, lasagna noodles, and a medley of cheeses, it’s a satisfying dish that everyone will love.
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Why You’ll Love This Recipe
- Quick and Easy: All the flavor of lasagna without hours in the kitchen.
- Nutritious and Filling: Loaded with vegetables and rich in protein from the cheese.
- Customizable: Adjust the ingredients to suit your preferences.
- Perfect for Leftovers: Tastes even better the next day!
Let’s dive into the step-by-step process to create this flavorful soup.
Ingredients You’ll Need
For the Soup Base:
- 2 tablespoons olive oil: For sautéing vegetables.
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes: Adjust for spice level.
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups water
- 8–10 lasagna noodles, broken into pieces
For the Cheese Mixture:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- Salt and pepper to taste
Toppings:
- Fresh basil leaves
- Additional grated Parmesan
Step-by-Step Instructions
1. Prep and Sauté the Vegetables
Start by heating olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add diced onions, carrots, and celery. Stir frequently to ensure even cooking. Sauté for 5–7 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute, releasing its aroma.
To enhance the flavors, sprinkle Italian seasoning and red pepper flakes. Stir well, letting the spices coat the vegetables.
2. Build the Soup Base
Pour in the diced tomatoes and tomato paste. Mix thoroughly to create a rich tomato base. Add the vegetable broth and water, stirring to combine. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let the soup cook for about 10 minutes to allow the flavors to meld together.
3. Add the Lasagna Noodles
Break the lasagna noodles into smaller pieces, roughly 2 inches each. Drop them directly into the simmering soup. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Cook for 8–10 minutes or until the noodles reach your desired texture.
Pro tip: Keep an eye on the noodles to avoid overcooking, as they will continue to soften in the hot soup.
4. Prepare the Cheese Mixture
While the noodles cook, combine ricotta, shredded mozzarella, and Parmesan in a small bowl. Season the mixture with salt and pepper. Stir until the cheeses are evenly blended.
This creamy mixture will mimic the cheesy layers of a traditional lasagna, adding richness to the soup.
5. Combine and Serve
Once the noodles are perfectly cooked, taste the soup and adjust the seasoning with additional salt and pepper if needed. To serve, ladle the soup into bowls and add a generous dollop of the cheese mixture to each serving. The heat from the soup will gently melt the cheese, creating pockets of gooey, savory goodness.
For a finishing touch, sprinkle fresh basil leaves and extra Parmesan on top.
Tips and Tricks for the Best Lasagna Soup
- Use Quality Tomatoes: Opt for San Marzano tomatoes or a trusted brand for the best flavor.
- Don’t Overcook the Noodles: Keep the noodles al dente to avoid a mushy texture.
- Make It Ahead: The flavors deepen as the soup sits, making it perfect for meal prep.
- Customize the Vegetables: Add zucchini, mushrooms, or spinach for extra nutrition.
Variations to Try
Gluten-Free Option
Swap out traditional lasagna noodles for gluten-free pasta. Be sure to monitor the cooking time, as gluten-free noodles can cook more quickly.
Vegan Version
Replace the cheeses with vegan alternatives. Nutritional yeast and cashew cream make great substitutes for a cheesy flavor.
Protein-Packed Soup
Add plant-based protein like lentils or chickpeas to make the soup even more filling.
Storage and Reheating Instructions
Refrigeration
Store leftover soup in an airtight container for up to 4 days. Keep the cheese mixture separate if possible.
Freezing
Freeze the soup (without noodles) for up to 3 months. When reheating, cook fresh noodles separately and add them to the soup.
Reheating
Warm the soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If it’s too thick, add a splash of vegetable broth or water to adjust the consistency.
Serving Suggestions
This hearty soup pairs wonderfully with:
- Crusty Bread: Perfect for dipping into the rich tomato broth.
- Simple Salad: A fresh green salad balances the flavors.
- Garlic Knots: Add a garlicky sidekick to your meal.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can substitute lasagna noodles with bowties, penne, or any sturdy pasta. Just adjust the cooking time accordingly.
What if I don’t have ricotta cheese?
Cottage cheese works well as a replacement. Blend it slightly for a smoother texture.
How can I make it spicier?
Add more red pepper flakes or a pinch of cayenne pepper to elevate the heat.
Conclusion
This classic vegetarian lasagna soup delivers all the comforting flavors of traditional lasagna in a fraction of the time. Whether you’re a busy professional, a home chef, or someone craving a hearty meal, this recipe checks all the boxes. With its rich tomato base, tender noodles, and melty cheese, every spoonful is pure delight. Make it your own with added veggies, protein, or spices, and enjoy a bowl of warmth and satisfaction.
