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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.

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

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

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