Creamy Vegetarian Lasagna Soup

Creamy Vegetarian Lasagna Soup is a cozy, one-pot meal that transforms the classic comfort of lasagna into a rich, spoonable soup. With tender noodles, flavorful tomato broth, hearty veggies, and a creamy, cheesy finish, this soup is everything I love about lasagna—without the layers or the fuss.

Why You’ll Love This Recipe

I love how this soup gives me all the lasagna vibes with half the effort. It’s filling, wholesome, and perfect for chilly nights or lazy weekends. The creamy base makes it extra comforting, and I can pack it with vegetables for a nutritious twist. Plus, it’s super easy to make and stores well for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, diced
• Garlic, minced
• Carrot, diced
• Zucchini or mushrooms, chopped
• Crushed tomatoes or tomato sauce
• Vegetable broth
• Italian seasoning
• Salt and pepper
• Lasagna noodles, broken into pieces
• Heavy cream or plant-based cream
• Ricotta cheese
• Mozzarella cheese (optional, for topping)
• Fresh basil or parsley (for garnish)

Directions

1. I start by heating olive oil in a large pot over medium heat, then sauté the onions, garlic, and carrots until softened.
2. I add zucchini or mushrooms and cook for a few more minutes until tender.
3. I stir in the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper, then bring everything to a boil.
4. I reduce the heat and add the broken lasagna noodles, simmering until they’re tender, about 10–12 minutes.
5. Once the noodles are cooked, I stir in the heavy cream and ricotta cheese to make it creamy and smooth.
6. I let the soup simmer for a few more minutes to thicken, adjusting the seasoning as needed.
7. I ladle the soup into bowls and top with shredded mozzarella and fresh basil or parsley before serving.

Servings and timing

This recipe makes about 4–6 servings. Prep takes around 10 minutes, cooking takes about 25–30 minutes, so it’s ready in roughly 40 minutes.

Variations

When I want extra richness, I use a mix of ricotta and cream cheese. For a vegan version, I swap in coconut cream or cashew cream and use dairy-free ricotta. I also like adding spinach or kale toward the end of cooking for a green boost. If I’m craving spice, I throw in a pinch of red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It thickens as it sits, so when reheating, I add a splash of broth or water to loosen it. I usually reheat it on the stove over medium-low heat or in the microwave until warmed through.

FAQs

Can I make this soup vegan?

Yes, I just use plant-based cream and ricotta, and skip the mozzarella or use a dairy-free version.

What kind of noodles work best?

I use traditional lasagna noodles broken into pieces, but any pasta shape like fusilli or bowties works in a pinch.

Can I freeze this soup?

It freezes well before adding the cream and cheese. I freeze the tomato base and add the creamy ingredients after reheating.

Do I have to use ricotta?

No, but I like it for that classic lasagna flavor. Cottage cheese or cream cheese can be good alternatives too.

Can I use canned vegetables?

I prefer fresh or frozen, but canned veggies like mushrooms or diced tomatoes work fine in a hurry.

Conclusion

Creamy Vegetarian Lasagna Soup is one of those dishes I turn to when I want something hearty, flavorful, and easy to make. It brings all the coziness of lasagna to a bowl, with the bonus of being quicker and more flexible. Whether I’m making dinner for the family or meal prepping for the week, this soup always delivers on comfort.

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