Creamy Vegetarian Lasagna Soup

Creamy Vegetarian Lasagna Soup is everything I love about classic lasagna—rich tomato flavor, cheesy goodness, and hearty pasta—served up in a cozy, comforting bowl. This version skips the meat but keeps all the flavor with a creamy tomato broth, tender noodles, and plenty of vegetables. It’s a one-pot meal that’s perfect for weeknights or whenever I want something warm and satisfying.

Why You’ll Love This Recipe

I love how this soup takes all the best parts of lasagna and makes them easier and quicker to enjoy. There’s no layering or baking involved—just simple ingredients simmered together in one pot. It’s hearty without being heavy, completely meatless, and full of flavor. The creamy finish makes it extra comforting, and the leftovers taste even better the next day.

Ingredients

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

• Olive oil

• Onion

• Garlic

• Carrots

• Zucchini or spinach

• Crushed tomatoes

• Tomato paste

• Vegetable broth

• Italian seasoning

• Red pepper flakes (optional)

• Lasagna noodles (broken into pieces)

• Heavy cream or plant-based cream

• Ricotta or cottage cheese (optional for topping)

• Shredded mozzarella or Parmesan (for serving)

• Salt and pepper

• Fresh basil or parsley (for garnish)

Directions

1. I heat olive oil in a large pot over medium heat and sauté the chopped onion, carrots, and garlic until softened.

2. I stir in the tomato paste and let it cook for a minute to deepen the flavor.

3. I add the crushed tomatoes, broth, Italian seasoning, red pepper flakes, and zucchini (or spinach). I bring it all to a simmer.

4. I break the lasagna noodles into bite-sized pieces and stir them into the soup.

5. I simmer for 10–12 minutes, stirring occasionally, until the noodles are tender.

6. I reduce the heat and stir in the heavy cream or plant-based alternative for a creamy finish.

7. I season with salt and pepper to taste, then ladle into bowls.

8. I top each serving with a spoonful of ricotta or cottage cheese, shredded mozzarella, and fresh herbs.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 10–15 minutes to prep and 25 minutes to cook, so it’s ready in about 40 minutes.

Variations

Sometimes I add mushrooms, bell peppers, or kale depending on what’s in my fridge. I’ve also used bowtie or rotini pasta instead of broken lasagna noodles. For a vegan version, I use dairy-free cream and skip the cheese or add vegan alternatives. To make it thicker, I reduce the broth slightly or add more noodles.

Storage/reheating

I store leftovers in the fridge for up to 4 days. The noodles continue to absorb liquid, so I often add a splash of broth or water when reheating. I warm it on the stove or in the microwave until hot. This soup also freezes well—I let it cool completely, then freeze in containers and reheat on the stove when ready to enjoy.

FAQs

Can I make this soup vegan?

Yes, I use plant-based cream and vegan cheese or skip the cheese topping entirely. It’s still creamy and full of flavor.

What kind of pasta works best?

I usually break up regular lasagna noodles, but any short pasta like rotini, shells, or fusilli works well too.

Can I make this soup ahead of time?

Definitely. I often make it a day ahead—it thickens a bit overnight, and the flavor deepens. I just reheat it with a bit of broth.

Is ricotta necessary?

Not at all. It adds a nice creamy topping, but the soup is still delicious without it. I sometimes use cottage cheese or leave it off entirely.

Can I freeze this soup?

Yes. I let it cool fully, store it in freezer-safe containers, and freeze for up to 3 months. I thaw in the fridge and reheat with a splash of broth.

Conclusion

Creamy Vegetarian Lasagna Soup is one of my favorite cozy meals—it’s warm, hearty, and packed with all the lasagna flavors I love, without the work of baking. It’s perfect for chilly nights, easy to customize, and always hits the spot. Whether I’m serving it fresh or enjoying the leftovers, it’s a comforting bowl I come back to again and again.

Creamy Vegetarian Lasagna Soup

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Creamy Vegetarian Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, one-pot soup. With a tomato-rich broth, tender pasta, hearty vegetables, and a creamy finish, this meatless dish is cozy, satisfying, and easy to make.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup chopped zucchini or 2 cups spinach
• 1 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 6–8 lasagna noodles, broken into pieces
• 1/2 cup heavy cream or plant-based cream
• Salt and pepper to taste
• Ricotta or cottage cheese (optional for topping)
• 1/2 cup shredded mozzarella or Parmesan (for serving)
• Fresh basil or parsley, for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and garlic. Sauté until softened, about 5–7 minutes.
2. Stir in tomato paste and cook for 1 minute to enhance flavor.
3. Add crushed tomatoes, vegetable broth, Italian seasoning, red pepper flakes, and zucchini or spinach. Bring to a simmer.
4. Stir in broken lasagna noodles. Simmer for 10–12 minutes or until noodles are tender, stirring occasionally.
5. Reduce heat and stir in the cream. Season with salt and pepper to taste.
6. Ladle into bowls and top with a spoonful of ricotta or cottage cheese, shredded mozzarella, and fresh herbs.

Notes

• Use mushrooms, bell peppers, or kale for added variety.
• Swap lasagna noodles with rotini, shells, or bowtie pasta if preferred.
• Use plant-based cream and vegan cheese for a vegan version.
• Add more noodles or reduce broth for a thicker texture.
• Store in fridge up to 4 days or freeze for up to 3 months. Add broth when reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 620mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 35mg