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easy vegetarian lasagna soup

Vegetarian Lasagna Soup

Enter vegetarian lasagna soup, a one-pot wonder that combines the hearty, cheesy goodness of lasagna with the ease of a soup.
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Ingredients Method

Ingredients
  

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 diced tomatoes 28 ounces
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 cups water
  • 8–10 lasagna noodles, broken into pieces
  • 7 oz minced-free meat Optional
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

Method
 

Prep and Sauté the Vegetables
  1. 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.
  2. To enhance the flavors, sprinkle Italian seasoning and red pepper flakes. Stir well, letting the spices coat the vegetables.
Build the Soup Base
  1. 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.
Add the Lasagna Noodles
  1. 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.
  2. Pro tip: Keep an eye on the noodles to avoid overcooking, as they will continue to soften in the hot soup.
Prepare the Cheese Mixture
  1. 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.
  2. This creamy mixture will mimic the cheesy layers of a traditional lasagna, adding richness to the soup.
Combine and Serve
  1. 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.
  2. For a finishing touch, sprinkle fresh basil leaves and extra Parmesan on top.