This Creamy Vegetarian Lasagna Soup is like a big, warm hug in a bowl. It’s packed with hearty veggies, tender pasta, rich tomato sauce, and a smooth, cheesy broth that feels just like your favorite lasagna, but easier to make and enjoy on a chilly night. The creamy texture blends beautifully with the fresh flavors, making each spoonful deliciously comforting.
I love making this soup when I want something cozy but not too heavy. It’s great because you get all the good things of lasagna without the baking fuss. Plus, you can easily swap in your favorite vegetables or add a little extra cheese on top. I find that letting it sit for a bit after cooking really lets the flavors come together, which makes it even better the next day.
My favorite way to eat this soup is with a big piece of crusty bread for dunking, and maybe a simple green salad on the side. It’s perfect for a casual family dinner or a weekend lunch with friends. Whenever I make this, everyone always asks for the recipe because it’s comforting, tasty, and just feels like a special kind of home cooking.
Key Ingredients & Substitutions
Lasagna noodles: Broken into bite-sized pieces, they give you that authentic lasagna feel without the layering. You can swap them for broken lasagna-shaped pasta or even broken rigatoni if needed.
Ricotta and mozzarella cheese: Ricotta adds creaminess, while mozzarella melts beautifully for that classic flavor. For a lighter option, try part-skim cheeses or use cottage cheese instead of ricotta.
Vegetables: Mushrooms, zucchini, bell pepper, and spinach add color and texture. Feel free to replace or add other veggies like carrots, kale, or eggplant based on what you have on hand.
Half-and-half or heavy cream: This makes the soup nicely creamy. For a dairy-free option, try coconut milk or a cashew cream substitute, but note the flavor will change slightly.
How Can I Prevent the Soup from Becoming Too Thick or Clumpy When Adding Cheese?
The key is to warm the soup gently and add the cheese mixture slowly while stirring. Here’s how I do it:
- Mix ricotta, Parmesan, mozzarella, and cream together in a bowl until smooth before adding.
- Lower the heat to medium-low before pouring the cheese mixture in slowly.
- Stir constantly as you add the cheese so it melts evenly into the soup, avoiding clumps.
- Don’t boil the soup after adding the cheese; gentle simmering is enough.
- If the soup gets too thick, add a splash of vegetable broth or water to loosen it up.
Taking these steps helps get a smooth, creamy broth that’s perfect for a comforting bowl of lasagna soup.
Equipment You’ll Need
- Large soup pot – great for cooking all the veggies and noodles together in one pot.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Chef’s knife – makes chopping onions, garlic, and veggies quick and easy.
- Cutting board – a sturdy surface for all your chopping prep.
- Measuring cups and spoons – helps keep your ingredient amounts just right for creamy soup.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for extra protein and a meaty flavor.
- Swap spinach for kale or Swiss chard to change up the greens and add a slightly different texture.
- Use smoked mozzarella in place of regular for a mild, smoky twist.
- Mix in roasted red peppers or sun-dried tomatoes to boost sweetness and depth.
Creamy Vegetarian Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 8 oz cremini or white mushrooms, sliced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 8 oz lasagna noodles, broken into bite-sized pieces (or lasagna-shaped pasta)
- 1 cup fresh spinach, roughly chopped
For the Creamy Cheese Mixture:
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese, plus extra for garnish
- 1 cup shredded mozzarella cheese
- 1 cup half-and-half or heavy cream
For Garnish (Optional):
- Fresh parsley and/or chives, chopped
- Dollop of sour cream or additional ricotta cheese
- Extra Parmesan cheese
- Red pepper flakes
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to cook, for a total time of about 35 minutes. It’s quick enough for a weeknight meal but comforting enough to enjoy any time.
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and cook for about 3 minutes until fragrant and soft. Then add diced green bell pepper, mushrooms, and zucchini. Cook for 5-7 minutes, stirring now and then until the veggies start to soften.
2. Add Liquids and Seasonings:
Pour in the diced tomatoes with their juice and the vegetable broth. Stir in Italian seasoning, dried basil, red pepper flakes, salt, and pepper. Bring everything to a boil.
3. Cook the Pasta:
Once boiling, add the broken lasagna noodles. Stir occasionally and cook until pasta is tender, about 8 to 10 minutes.
4. Stir in Spinach:
Reduce heat to medium-low. Add chopped spinach and cook for 2 minutes until wilted.
5. Make it Creamy:
In a separate bowl, mix ricotta, Parmesan, mozzarella, and half-and-half or cream until smooth. Slowly add this cheese mixture to the soup, stirring continuously. Let it simmer gently for 5 minutes until the cheese melts and the soup thickens slightly. Taste and adjust salt and pepper if needed.
6. Serve and Garnish:
Ladle the soup into bowls. Sprinkle with fresh parsley or chives and extra Parmesan. Add a dollop of sour cream or ricotta if you like, and sprinkle red pepper flakes for some heat.
Enjoy your cozy, delicious creamy vegetarian lasagna soup with crusty bread or a simple salad!
Equipment You’ll Need:
- Large soup pot
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Bowl for mixing cheese mixture
Flavor Variations & Add-Ins:
- For extra protein, add cooked Italian sausage or browned ground turkey (omit for vegetarian)
- Swap spinach for kale or Swiss chard for a different green
- Use smoked mozzarella for a smoky flavor twist
- Add roasted red peppers or sun-dried tomatoes for extra sweetness and depth
- Try adding fresh basil leaves at the end for a bright, fresh note
Can I Use Frozen Vegetables in This Soup?
Yes! Just thaw them completely and drain any excess water before adding to the pot. You may need to cook them a little longer to soften since frozen veggies can release extra moisture.
Can I Make This Soup Ahead of Time?
Absolutely. The flavors actually deepen if you let it sit overnight in the fridge. When reheating, warm gently on the stove and stir occasionally. You might need to add a splash of broth or cream to loosen the soup.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot, stirring occasionally for even heating.
Can I Substitute the Cream and Cheese?
Yes! For a dairy-free version, try coconut milk or cashew cream and use plant-based cheeses. For a lighter version, use part-skim cheeses and milk instead of cream, but keep in mind the texture will be less rich.
