Growing up, Vegetarian Lasagna Soup was always one of my favorite dishes that my mom would make. I can still remember the aroma of the simmering tomatoes and herbs wafting through the house on a chilly autumn day. As soon as I heard the bubbling pot on the stove, I’d come running into the kitchen, eager to sneak a taste of the rich, tomatoey broth.
Mom’s Vegetarian Lasagna Soup was the perfect comfort food – hearty and satisfying, but with a lightness that made it feel nourishing too. She’d load it up with tender lasagna noodles, creamy ricotta, and tons of melty mozzarella. The combination of all those classic lasagna flavors in a soup form was just genius. I’d always go back for seconds, and sometimes even thirds, until I felt like I was about to burst.
To this day, making a batch of Vegetarian Lasagna Soup instantly takes me back to those cozy childhood memories. It’s the kind of recipe that warms you from the inside out, both physically and emotionally. That’s why I’m so excited to share my own twist on this tried-and-true favorite. Trust me, once you try this Vegetarian Lasagna Soup, it’s going to become a permanent fixture in your recipe rotation.
Why This Vegetarian Lasagna Soup Recipe Will Become Your Go-To
What makes this Vegetarian Lasagna Soup recipe so special is the way it captures all the classic flavors of traditional lasagna, but in a heartwarming soup form. I’ve perfected the balance of rich, tomatoey broth, tender noodles, creamy ricotta, and melted cheese to create a dish that’s comforting and satisfying, yet still feels light and nourishing.
The Secret Behind Perfect Vegetarian Lasagna Soup
The key is in the layering of the ingredients. Instead of just dumping everything into the pot, I build the Vegetarian Lasagna Soup in stages, allowing the flavors to meld and develop. First, I sauté the aromatics to build a flavorful base. Then I add the crushed tomatoes and let the broth simmer until it’s thick and rich. Only after that do I stir in the lasagna noodles, ricotta, and mozzarella, allowing them to gently cook and melt together.
This step-by-step approach ensures that every bite of this Vegetarian Lasagna Soup is bursting with that classic lasagna taste you love. But the real game-changer is the addition of fresh basil and a sprinkle of Parmesan at the end, which takes the whole dish to the next level of deliciousness.
Essential Ingredients You’ll Need
– Olive oil: To sauté the aromatics and build the flavor base.
– Onion: Diced onion adds sweetness and depth to the broth.
– Garlic: Minced garlic is a must for any good Italian-inspired dish.
– Crushed tomatoes: The backbone of the soup, providing that rich, tomatoey flavor.
– Vegetable broth: Chicken broth would work too, but I prefer to keep this Vegetarian Lasagna Soup meat-free.
– Lasagna noodles: Breaking up the noodles into bite-sized pieces ensures they cook evenly in the soup.
– Ricotta cheese: The creamy richness of ricotta is essential for that authentic lasagna taste.
– Mozzarella cheese: Melted mozzarella cheese adds gooey, stringy perfection to every spoonful.
– Fresh basil: A handful of fresh basil leaves adds the perfect herbal note to finish the soup.
– Parmesan cheese: A sprinkle of grated Parmesan on top takes this Vegetarian Lasagna Soup to new heights.
Step-by-Step Vegetarian Lasagna Soup Instructions
Preparing Your Vegetarian Lasagna Soup
This Vegetarian Lasagna Soup is surprisingly simple to make, with just a handful of steps. In about an hour, you can have a big, comforting bowlful of this Italian-inspired soup on the table. All you need is one large pot and a few basic kitchen tools.
1- Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
2- Next, add the minced garlic and cook for another 1-2 minutes, just until fragrant. Be careful not to let the garlic burn.
3- Pour in the crushed tomatoes and vegetable broth, then bring the mixture to a simmer. Reduce the heat to medium-low and let the broth cook for 20-25 minutes, until slightly thickened.
4- Now it’s time to add the lasagna noodles. Break them into 1-inch pieces and gently stir them into the simmering broth. Let the noodles cook for 10-12 minutes, until tender.
5- Finally, stir in the ricotta cheese and shredded mozzarella. Continue cooking for 5 more minutes, until the cheese is melted and incorporated into the soup.
6- Remove the pot from the heat and garnish your Vegetarian Lasagna Soup with fresh basil leaves and a sprinkle of Parmesan cheese. Ladle it into bowls and enjoy!
Pro Tips for Success
The key to making the best Vegetarian Lasagna Soup is to take your time and let the flavors develop. Don’t be tempted to rush through the simmering step – that’s where a lot of the depth of flavor comes from.
It’s also important to use good-quality ingredients, like high-quality crushed tomatoes and fresh basil. The better the ingredients, the better the end result will be.
One common mistake to avoid is overcooking the lasagna noodles. Keep a close eye on them and pull the pot off the heat as soon as they’re tender. Overcooked noodles can turn mushy and unappetizing.
Serving and Storing Your Vegetarian Lasagna Soup
Perfect Pairings for Vegetarian Lasagna Soup
This Vegetarian Lasagna Soup is the ultimate comfort food, so I love serving it with some warm, crusty bread for dipping. A simple green salad with a tangy vinaigrette also makes a great accompaniment.
For beverages, a bold red wine or a crisp, dry white wine would be delicious with this dish. But on a chilly day, I think a big mug of hot, frothy cappuccino is the perfect pairing.
And don’t forget the garnishes! A sprinkle of freshly grated Parmesan cheese and a few extra basil leaves can really take this Vegetarian Lasagna Soup to the next level.
Storage and Make-Ahead Tips
Luckily, this Vegetarian Lasagna Soup is an excellent make-ahead meal. The flavors actually improve after a day or two in the fridge, so it’s the perfect dish to prep in advance.
Simply let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. When you’re ready to serve, just reheat it on the stovetop or in the microwave until piping hot.
You can also freeze this Vegetarian Lasagna Soup for longer-term storage. I like to portion it out into individual servings in freezer-safe containers. That way, you can thaw and reheat just what you need. It will keep in the freezer for up to 3 months.
Variations and Dietary Adaptations for Vegetarian Lasagna Soup
Creative Vegetarian Lasagna Soup Variations
One of the best things about this Vegetarian Lasagna Soup recipe is how versatile it is. There are so many ways you can put your own spin on it!
For a heartier version, try adding in some sautéed mushrooms, spinach, or zucchini. You could even swap out the lasagna noodles for whole-wheat or gluten-free pasta.
In the summer, you could use fresh tomatoes instead of canned, and add in some roasted red peppers for a pop of sweetness. And for a little kick, a sprinkle of red pepper flakes or a dash of Italian seasoning would be delicious.
Making Vegetarian Lasagna Soup Diet-Friendly
To make this Vegetarian Lasagna Soup suitable for a gluten-free diet, simply use gluten-free lasagna noodles or even gluten-free pasta in place of the regular noodles.
For a vegan version, you can skip the ricotta and mozzarella cheeses altogether, or use plant-based alternatives like almond ricotta and vegan mozzarella. You’ll still get that creamy, cheesy texture without the dairy.
And if you’re watching your carbs, you can reduce the amount of lasagna noodles or swap them out for zucchini noodles or cauliflower rice. The rest of the flavors will still shine through.
Frequently Asked Questions
Q: Can I use a different type of pasta instead of lasagna noodles?
A: Absolutely! You can definitely use other types of pasta in this Vegetarian Lasagna Soup recipe. Penne, fusilli, or even macaroni would all work well. Just be sure to adjust the cooking time as needed based on the pasta shape and size.
Q: How can I make this soup thicker and heartier?
A: If you’d like a thicker, chunkier Vegetarian Lasagna Soup, you can try blending a portion of the soup in a blender or with an immersion blender before adding the ricotta and mozzarella. This will help create a creamier, more stew-like consistency.
Q: Can I make this soup in the slow cooker or Instant Pot?
A: Definitely! This Vegetarian Lasagna Soup recipe can easily be adapted for the slow cooker or Instant Pot. For the slow cooker, simply add all the ingredients except the pasta, ricotta, and mozzarella, and cook on low for 6-8 hours. Then stir in the remaining ingredients during the last 30 minutes. For the Instant Pot, use the sauté function to cook the onions and garlic, then add the rest of the ingredients and pressure cook for 10 minutes.
Q: How many servings does this Vegetarian Lasagna Soup recipe make?
A: This recipe as written makes about 6 servings of Vegetarian Lasagna Soup. However, the serving size can vary depending on how hungry your family is or if you’re serving it as an appetizer or main course. You can easily scale the recipe up or down to fit your needs.
Vegetarian Lasagna Soup
- Total Time: 30
- Yield: 6 servings
- Diet: Vegetarian
Description
This Vegetarian Lasagna Soup combines the flavors of classic lasagna into a warm, comforting soup that’s perfect for busy weeknights.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1 (28 oz) can diced tomatoes
– 1 (15 oz) can tomato sauce
– 4 cups vegetable broth
– 2 cups water
– 2 teaspoons dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes
– 8 oz lasagna noodles, broken into 1-inch pieces
– 1 (15 oz) container ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and black pepper to taste
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat.
2. – Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. – Pour in the diced tomatoes, tomato sauce, vegetable broth, and water. Stir in the oregano, basil, and red pepper flakes.
4. – Bring the soup to a simmer and add the broken lasagna noodles. Cook for 12-15 minutes, or until the noodles are tender.
5. – Remove the pot from heat and stir in the ricotta, mozzarella, and Parmesan cheeses. Season with salt and pepper to taste.
6. – Ladle the Vegetarian Lasagna Soup into bowls and serve hot.
Notes
For a creamier soup, stir in an extra 1/2 cup of ricotta cheese. You can also top the soup with additional mozzarella or Parmesan cheese.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Conclusion
I hope this Vegetarian Lasagna Soup recipe becomes a new favorite in your household, just like it is in mine. It’s the perfect blend of classic Italian flavors in a comforting, easy-to-make soup form. Whether you’re craving a cozy dinner on a chilly night or need a make-ahead meal to have on hand, this Vegetarian Lasagna Soup is sure to hit the spot.
Give this recipe a try and let me know what you think! I’d love to hear your feedback in the comments below. Bon appetit!
