Cozy Vegetarian Lasagna Soup Recipe for Chilly Evenings

Crafting a hearty vegetarian lasagna soup brings comfort and excitement to your dinner table.

Layers of rich flavors mingle in this innovative twist on a classic dish.

Pasta and vegetables dance together, creating a symphony of taste and texture.

Robust ingredients like spinach, tomatoes, and herbs promise a satisfying meal that fills you with warmth.

Cheese melts into a creamy embrace, binding each spoonful with delightful complexity.

Fresh basil adds a final spark of brightness to this soul-warming creation.

Dive into this recipe and let your kitchen become a playground of culinary creativity.

Why Vegetarian Lasagna Soup Is So Satisfying

• Transform classic lasagna into an easy, one-pot soup that delivers maximum flavor with minimal kitchen effort.
• Perfect for busy weeknights, this vegetarian soup comes together fast and satisfies everyone from kids to adults with its hearty, cheesy goodness.
• Loaded with colorful vegetables like zucchini, bell peppers, and leafy greens, this soup provides a wholesome and nutritious dining experience that doesn't compromise on taste.
• Easily adaptable with different cheese options, greens, or spice levels, making it a versatile recipe that can match any palate or dietary preference.

Ingredients List for Vegetarian Lasagna Soup

• Lasagna Noodles: Classic pasta sheets that break down and provide delicious texture to the soup.
• Vegetable Broth: Provides a flavorful liquid base for the entire soup.
• Crushed Tomatoes: Adds rich tomato flavor and creates the foundational sauce.

• Onion, Garlic: Aromatic base that builds deep flavor for the soup.
• Carrot, Zucchini, Bell Pepper: Colorful vegetables that add nutrition and texture.
• Spinach or Kale: Fresh green vegetables that provide extra nutrients and color.

• Ricotta Cheese, Mozzarella Cheese: Creamy cheeses that add richness and comfort to the soup.
• Oregano, Basil, Red Pepper Flakes, Salt, Pepper: Classic Italian herb blend that enhances the soup's overall flavor profile.
• Fresh Basil: Bright herb used as a fresh garnish to finish the dish.

• Olive Oil: Used to saute the vegetables and create a smooth cooking base.
• Tomato Sauce: Adds depth and additional tomato complexity to the soup.

Cooking Instructions for Vegetarian Lasagna Soup

Step 1: Kickstart the Flavor

Heat olive oil in a large pot over medium flame.

Toss in diced onion and dance it around until it turns soft and see-through.

Sprinkle minced garlic and let it sizzle for a quick moment.

Step 2: Veggie Party

• Diced carrots
• Chopped zucchini
• Vibrant bell peppers

Sauté these beautiful veggies until they soften and start to release their delicious aromas.

Step 3: Create Liquid Magic

• Crushed tomatoes
• Tomato sauce
• Vegetable broth

• Oregano
• Basil
• Red pepper flakes
• Salt
• Black pepper

Bring the mixture to a gentle simmer, letting the flavors dance together.

Step 4: Noodle Adventure

Break lasagna noodles into rustic pieces and drop them into the bubbling pot.

Let them swim and cook for 10-12 minutes, stirring occasionally until they reach perfect al dente texture.

Step 5: Green and Creamy Finale

• Chopped spinach
• Or tender kale

Pull the pot off the heat and swirl in creamy ricotta cheese until everything is beautifully combined.

Optional: Sprinkle mozzarella on top for extra indulgence.

Step 6: Serve with Love

Ladle the steaming soup into bowls.

Garnish with fresh basil leaves.

Dive in and enjoy your cozy, comforting creation!

Vegetarian Lasagna Soup Tips and Advice

• Roast vegetables before adding to the soup for deeper, caramelized notes that enhance overall taste profile.
• Break lasagna noodles into smaller pieces to ensure even cooking and easier eating experience.
• Swap ricotta with cashew cream or tofu ricotta to make the soup completely plant-based and allergen-friendly.
• Adjust red pepper flakes based on heat preference – start with a pinch and gradually increase for personalized spiciness.
• Keep noodles and soup base separate when storing leftovers to prevent soggy noodles and maintain optimal texture.

How to Store Vegetarian Lasagna Soup the Smart Way

• Store leftover soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Transfer cooled soup to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Avoid freezing portions with fresh cheese for best texture.
• Pour soup into a microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval until thoroughly warmed. Add a splash of vegetable broth if soup seems too thick.
• Pour soup into a pot over medium-low heat. Stir occasionally and add extra broth if needed to prevent sticking. Warm gently until heated through, typically 5-7 minutes.

What to Pair with Vegetarian Lasagna Soup

• Flavor Boosting Wine Companion: Select a medium-bodied Italian red like Chianti or Sangiovese that complements the tomato-based soup's rich, herbal notes and cuts through the creamy ricotta.
• Crisp Bread Sidekick: Toast rustic sourdough or herbed focaccia slices to dip into the soup, adding textural contrast and absorbing the delicious broth's flavors.
• Herb-Infused Olive Oil Drizzle: Finish the soup with a high-quality extra virgin olive oil infused with fresh basil or oregano, enhancing the vegetable medley's brightness and adding luxurious depth.
• Zesty Parmesan Sprinkle: Generously grate aged Parmigiano-Reggiano over the soup just before serving, introducing a nutty, salty dimension that elevates the entire dish's complexity.

Fun Add-Ons for Vegetarian Lasagna Soup

• Low-Carb Zucchini Noodle Version: Replace lasagna noodles with spiralized zucchini noodles for a gluten-free, lower-carb alternative that maintains the soup's rich flavor profile.
• Vegan Protein Boost: Swap ricotta and mozzarella with nutritional yeast and plant-based cashew cream. Add cubed tofu or white beans for extra protein and texture.
• Gluten-Free Option: Use gluten-free lasagna noodles or rice noodles to create a celiac-friendly version of the soup without compromising taste.
• Mediterranean Herb Variation: Incorporate fresh oregano, thyme, and a splash of red wine to enhance the Mediterranean-inspired flavor profile of the vegetarian lasagna soup.

FAQs

• Can I make this soup ahead of time?

You can prepare the soup base and vegetables in advance, but add the noodles just before serving to prevent them from becoming mushy. Store the base and noodles separately in the refrigerator for up to 3 days.

• Is this soup gluten-free?

No, traditional lasagna noodles contain wheat. To make it gluten-free, use gluten-free lasagna noodles or replace them with gluten-free pasta alternatives like zucchini noodles or gluten-free pasta.

• Can I add protein to this vegetarian soup?

Absolutely! Consider adding plant-based proteins like cooked lentils, white beans, tofu cubes, or plant-based ground meat substitute to increase the protein content.

• How can I make this soup more creamy?

To enhance creaminess, increase the amount of ricotta cheese or stir in a splash of heavy cream or plant-based cream alternative when you add the ricotta at the end of cooking.

Delicious Vegetarian Lasagna Soup Recipe

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4.6 from 9 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty lasagna soup brings Italian comfort straight to dinner tables with rich layers of flavor. Cheesy, herb-infused broth and tender pasta pieces combine for a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Proteins and Dairy:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese

Vegetables and Aromatics:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 cup fresh spinach or kale, chopped
• 1 can (14 ounces / 400 grams) crushed tomatoes
• 1 can (15 ounces / 425 grams) tomato sauce

Liquids, Spices, and Noodles:

• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 8 ounces (226 grams) lasagna noodles, broken into pieces
• Fresh basil for garnish

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Instructions

1. Prepare the aromatic foundation by warming olive oil in a spacious pot over medium heat, gently sautéing diced onions until they become translucent and fragrant, approximately 3-4 minutes.
2. Introduce minced garlic and allow it to bloom for one minute, releasing its robust essence into the cooking environment.
3. Incorporate diced carrots, zucchini, and bell peppers, allowing them to soften and develop caramelized edges during a 5-7 minute sauté.
4. Pour in crushed tomatoes, tomato sauce, and vegetable broth, creating a robust liquid base. Enhance with oregano, basil, red pepper flakes, salt, and black pepper to build complex flavor profiles.
5. Bring the mixture to a gentle simmer, then carefully add broken lasagna noodles, stirring periodically to prevent sticking.
6. Allow noodles to cook for 10-12 minutes until they reach a perfect al dente texture, maintaining a slight resistance when bitten.
7. Fold in fresh chopped spinach or kale, letting the greens wilt and integrate seamlessly into the soup’s landscape.
8. Remove from heat and gently fold ricotta cheese throughout, creating creamy pockets of rich texture.
9. Optional final touch: sprinkle mozzarella for additional melted indulgence.
10. Garnish with fresh basil leaves and serve piping hot, inviting immediate enjoyment.

Notes

• Swap zucchini for seasonal vegetables like yellow squash or eggplant to keep the soup exciting and adaptable throughout the year.
• Consider using gluten-free lasagna noodles to make this recipe suitable for those with gluten sensitivities or celiac disease.
• Break lasagna noodles into smaller pieces before cooking to ensure even cooking and easier eating without needing a knife.
• For a protein boost, add plant-based crumbles or white beans directly into the soup during the vegetable sautéing stage to create a more substantial meal.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 220
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 9 g
• Cholesterol: 20 mg