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Creamy Vegetarian Lasagna Soup

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Creamy Vegetarian Lasagna Soup is a comforting, one-pot meal that captures all the classic lasagna flavors—tender noodles, rich tomato broth, and cheesy creaminess—in a hearty, spoonable soup form.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 carrot, diced
  • 1 zucchini or 1 cup mushrooms, chopped
  • 1 (28 oz) can crushed tomatoes or tomato sauce
  • 4 cups vegetable broth
  • 1 1/2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 6 lasagna noodles, broken into pieces
  • 1/2 cup heavy cream or plant-based cream
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese (optional)
  • Fresh basil or parsley, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrots until softened, about 5 minutes.
  2. Add zucchini or mushrooms and cook for 3–4 more minutes until tender.
  3. Stir in crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil.
  4. Add broken lasagna noodles, reduce heat, and simmer for 10–12 minutes, or until noodles are tender.
  5. Stir in heavy cream and ricotta cheese. Simmer for an additional 3–5 minutes to thicken slightly.
  6. Adjust seasoning as needed. Ladle into bowls and top with mozzarella, basil, or parsley.

Notes

  • Use cream cheese or cottage cheese instead of ricotta if preferred.
  • Add spinach or kale near the end of cooking for extra greens.
  • For a vegan version, use dairy-free cream and ricotta.
  • Freeze the soup before adding dairy to maintain texture.
  • Thin leftovers with a splash of broth when reheating.

Nutrition

Find it online: https://juliameals.com/creamy-vegetarian-lasagna-soup/