There are nights when you crave something warm, comforting, and just a little indulgent—something that hugs you from the inside out. That’s exactly what this vegetarian lasagna soup does. It’s lasagna in a bowl: cozy tomato broth, tender broken lasagna noodles, ribbons of spinach, and a dollop of ricotta that melts into creamy bliss. If you’ve ever wanted the comfort of lasagna without hours of assembly, this soup is your new go-to. For another cozy dinner idea, check out Creamy Tuscan Chicken Orzo.
Why You’ll Love This Soup
It’s fast enough for a weeknight but special enough for when you want to impress without stress. The layers of flavor come from simple pantry staples—onion, garlic, crushed tomatoes and Italian herbs—while the ricotta and mozzarella bring that signature lasagna creaminess. Plus, it’s ridiculously forgiving. You can add mushrooms, swap in gluten-free pasta, or make it vegan with a few easy swaps. If you want extra umami, try the Sauteed Mushrooms for Pizza as a topping.
Ingredients
Serve about 4–6 people. Read through the list first—there are a couple of little tricks in the notes that make the texture spot-on.
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 ounces cremini mushrooms, sliced (optional but delicious)
- 1 red bell pepper, diced (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 6 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 8 ounces lasagna noodles, broken into 1–2 inch pieces (or no-boil lasagna noodles)
- 4 cups packed fresh baby spinach
- 1 cup whole-milk ricotta (or part-skim)
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- Fresh basil leaves for garnish
How to Make Vegetarian Lasagna Soup
Follow these steps for a cozy, weeknight-friendly soup. Don’t rush the onion and garlic—you’ll be rewarded with deeper flavor.
1. Sauté the aromatics
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 6–8 minutes. Stir in the garlic, mushrooms, and red pepper and cook another 3–4 minutes until the mushrooms release their moisture and start to brown. Sprinkle in the oregano, basil, red pepper flakes, salt, and pepper.
2. Build the broth
Add the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer. Taste and adjust seasoning—this is the moment the soup really starts to sing.
3. Cook the pasta and greens
Once simmering, stir in the broken lasagna noodles. Simmer until the noodles are al dente—usually 8–10 minutes depending on the pasta. A minute or two before the noodles are done, stir in the fresh spinach and let it wilt into the soup.
4. Finish with cheese
Turn the heat to low. Stir in half the mozzarella and most of the Parmesan so they melt into the broth, leaving some cheese to sprinkle on top. Ladle the soup into bowls and add a spoonful of ricotta to each bowl; it will melt and create silky, lasagna-like pockets of creaminess. Garnish with torn basil leaves and a crack of black pepper.
Tips & Variations
- If you prefer more texture, cook the noodles separately and add them to bowls before ladling the soup on top—this stops the pasta from soaking up too much broth if you plan to have leftovers.
- For extra umami, stir in a splash of soy sauce or a tablespoon of tomato paste when you add the crushed tomatoes.
- Want it vegan? Use a dairy-free ricotta and mozzarella alternative and skip the Parmesan, or sprinkle nutritional yeast for a savory finish.
- Add Italian-style sausage crumbles (or a plant-based sausage) if you’re not keeping it vegetarian—this turns it into a heartier meal.
- If you’re curious about cheese swaps, the Cottage Cheese Flatbread shows how cottage cheese can be used in warm dishes.
FAQs
Can I use different pasta shapes?
Yes. Small shapes like broken rigatoni, shells, or penne work well. Keep in mind cooking time differences and adjust accordingly.
How do I make this gluten-free?
Swap the lasagna noodles for your favorite gluten-free pasta. If using noodle sheets labeled “no-boil,” break them up and follow the package directions—timing may vary.
Will the noodles get mushy if I have leftovers?
They can. To avoid mushiness, cook the noodles separately and add to bowls when serving, or keep cooked pasta and broth stored separately in the fridge and combine when reheating.
Can I add more vegetables?
Absolutely. Zucchini, eggplant, or chopped kale all make great additions. Sauté firmer vegetables first so everything finishes cooking evenly.
Conclusion
This vegetarian lasagna soup is proof that comfort food doesn’t have to be complicated. With a handful of pantry staples and a little stovetop time, you’ll have a bowl that comforts and satisfies. It’s flexible, forgiving, and perfect for chilly evenings when you need something warm and familiar. Serve with a crisp salad or some warm bread and you’re set. Enjoy the cozy bowl—and savor the little ricotta dollop melting into everything because those are the moments that make dinner feel like a hug. Serve your bowl with a warm batch of Garlic Bread Rolls.
Vegetarian Lasagna Soup
Ingredients
Soup
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 stalks celery diced
- 8 oz cremini mushrooms sliced (optional)
- 1 red bell pepper diced (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 6 cups vegetable broth
- 28 oz crushed tomatoes
- 8 oz lasagna noodles broken into 1–2 inch pieces (or no-boil lasagna noodles)
- 4 cups packed fresh baby spinach
Cheeses & Garnish
- 1 cup whole-milk ricotta
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook 6–8 minutes until softened. Add garlic, mushrooms, and bell pepper and cook 3–4 minutes until fragrant and starting to brown. Stir in oregano, basil, red pepper flakes, salt, and pepper.
- Add crushed tomatoes and vegetable broth, scraping up any browned bits. Bring to a gentle simmer and taste for seasoning.
- Stir in broken lasagna noodles and simmer until al dente, about 8–10 minutes. Add spinach in the last minute and let it wilt into the soup.
- Reduce heat to low and stir in half the mozzarella and most of the Parmesan until melted. Ladle into bowls and top each serving with a spoonful of ricotta and torn basil. Add remaining mozzarella and Parmesan as desired.
Notes
- To prevent pasta from getting too soft in leftovers, cook noodles separately and add at serving time.
- Make vegan by swapping ricotta and mozzarella for dairy-free alternatives and omitting Parmesan or using nutritional yeast.
- Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if thickened.
