Creamy Vegetarian Lasagna Soup Recipe tastes like a cozy bowl of lasagna with extra sauce, extra cheese, and way less effort, all ready in about 40 minutes from start to finish. It works perfectly for busy weeknights, meatless Mondays, or anyone who wants comfort food without turning on the oven. I first made this on a cold Chicago night, and my family now requests it more than actual lasagna.
Why Make This Creamy Vegetarian Lasagna Soup Recipe at Home
This creamy vegetarian lasagna soup recipe gives you all the cheesy, tomatoey, herby flavor of classic lasagna without layering noodles or babysitting a baking dish. You toss everything into one pot, simmer, stir in cream and cheese, and dinner practically cooks itself.
You also control the ingredients, which means you skip mystery fillers and adjust the richness, veggies, and spice level to your taste. The leftovers taste even better the next day, so you cook once and eat twice.
“This creamy vegetarian lasagna soup recipe tastes like a hug in a bowl and somehow disappears every time I make it. ★★★★★”
Ingredients You Need
Soup base
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced small
- 1 celery stalk, diced small
- 1 red bell pepper, diced
- 8 ounces cremini or button mushrooms, sliced
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional for heat
Tomato and broth
- 1 can (28 ounces) crushed tomatoes
- I like San Marzano style for sweeter flavor and less acidity.
- 1 can (15 ounces) tomato sauce
- 4 cups vegetable broth
- Use low sodium broth so you control the salt. Boxed broth works great.
Pasta and creamy element
- 8 to 10 lasagna noodles, broken into bite size pieces
- You can swap in any short pasta like rotini, fusilli, or bow ties.
- 1 cup heavy cream
- Half and half works if you want a lighter soup, though it tastes less rich.
- 1 cup whole milk or 2 percent milk
- You can use all cream for extra indulgence or all milk for a lighter version.
Cheesy topping
- 1 1/2 cups shredded mozzarella cheese
- Pre shredded works, but fresh shredded melts smoother.
- 1/2 cup grated Parmesan or Pecorino Romano
- 1 cup ricotta cheese
- Whole milk ricotta tastes creamier, but part skim works fine.
- 2 tablespoons chopped fresh parsley or basil, plus more for garnish
Optional veggie boosters
- 2 cups fresh baby spinach or chopped kale
- 1 small zucchini, diced
- 1/2 cup frozen peas
- Toss frozen veggies straight into the pot without thawing.
Pantry shortcuts and swaps
- Use jarred marinara instead of crushed tomatoes and tomato sauce if you want a shortcut. Use about 3 cups and reduce the salt a bit.
- Use frozen mirepoix mix instead of fresh onion, carrot, and celery.
- Use garlic powder and onion powder if you run out of fresh aromatics. Start with 1 teaspoon each and adjust.
- Use gluten free lasagna noodles or short gluten free pasta if you need a gluten free option.
Equipment list
- Large heavy bottomed soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Ladle
- Chef’s knife and cutting board
- Measuring cups and spoons
- Small bowl for the ricotta topping
Tips & Mistakes
- Stir the soup often after you add the pasta so the noodles do not stick to the bottom.
- Break lasagna noodles into similar size pieces so they cook evenly.
- Salt in layers instead of dumping in a lot at the end so the flavor tastes balanced.
- Taste the broth before you add cream and cheese so you adjust seasoning while it still tastes clear.
- Keep the heat at a gentle simmer, not a hard boil, so the pasta cooks evenly and the dairy does not curdle.
- Add spinach or kale near the end so the greens stay bright and tender.
- Use room temperature cream if possible so it blends more smoothly into the hot soup.
- Add cream off the heat or on very low heat so the soup stays silky and does not separate.
- Do not overcook the pasta in the pot if you plan to store leftovers, since it continues to soften in the fridge.
- Store the ricotta mixture separately and add it to each bowl so reheated soup still tastes fresh and creamy.
How to Make Creamy Vegetarian Lasagna Soup Recipe
Step 1: Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Cook and stir for 5 to 7 minutes until the veggies soften and the onion turns translucent.
Add the mushrooms and cook for another 4 to 5 minutes until they release their liquid and start to brown. Stir in garlic, Italian seasoning, basil, oregano, red pepper flakes, salt, and black pepper. Cook for 1 minute until the garlic smells fragrant.
Step 2: Build the tomato base
Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir well and scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil over medium high heat.
Once it boils, reduce the heat to medium low. Let the soup simmer for about 10 minutes so the flavors meld and the herbs soften. Taste and adjust salt and pepper.
Step 3: Add pasta and veggies
Add the broken lasagna noodles to the pot. Stir well so the pieces spread out and do not clump. Keep the soup at a steady simmer.
Cook the pasta for about 10 to 12 minutes, stirring every couple of minutes. Add zucchini and peas halfway through if you use them. When the pasta reaches al dente, stir in spinach or kale and cook for 1 to 2 minutes until the greens wilt.
Step 4: Make the ricotta topping
While the pasta cooks, mix the ricotta, half of the mozzarella, half of the Parmesan, and 1 tablespoon chopped parsley or basil in a small bowl. Add a pinch of salt and pepper. Stir until the mixture looks creamy and spreadable.
You will use this mixture as a dollop on top of each bowl, just like the cheesy layer in lasagna. Keep it in the fridge if your kitchen runs hot.
Step 5: Add the creamy element
Reduce the heat to low. Stir in the heavy cream and milk slowly. Keep the soup just below a simmer so the dairy stays smooth.
Add the remaining mozzarella and Parmesan directly into the pot. Stir until the cheese melts and the soup turns thick and creamy. Taste again and adjust seasoning with more salt, pepper, or red pepper flakes.
Step 6: Serve
Ladle the creamy vegetarian lasagna soup into bowls. Add a generous spoonful of the ricotta mixture on top of each bowl. Swirl it in slightly or leave it as a cheesy cloud on top.
Sprinkle with extra chopped parsley or basil. Add a little extra Parmesan if you feel like living your best cheesy life. Serve hot with crusty bread or garlic toast.
Variations I've Tried
I swap the mushrooms for roasted cauliflower florets when I want a slightly nuttier flavor and more texture. I also use spinach and shredded carrots with small shell pasta when I cook this for kids who feel suspicious of big veggie chunks.
Sometimes I stir in a spoonful of pesto at the end for a basil heavy twist. I also tried a lighter version with all milk instead of cream and extra veggies, which tasted great for lunch but less rich than the original.
How to Serve Creamy Vegetarian Lasagna Soup Recipe
Serve this creamy vegetarian lasagna soup recipe in wide bowls so you have room for that big dollop of ricotta mixture. Add a side of garlic bread, focaccia, or warm baguette to soak up every last bit of sauce. Pair it with a simple green salad or chopped salad for some crunch and freshness.
Kids usually love this with extra mozzarella on top, while adults often enjoy a sprinkle of crushed red pepper. I also like to set out small bowls of extra Parmesan, fresh herbs, and black pepper so everyone customizes their bowl.
How to store
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- Keep the ricotta mixture in a separate container in the fridge for up to 3 days.
- Freeze the soup without the ricotta topping for up to 2 months; cool it completely first and leave some space in the container for expansion.
- Reheat on the stove over medium low heat, adding a splash of broth or milk to loosen it, and stir often so the creamy base stays smooth.
- You can also reheat individual bowls in the microwave in short bursts, stirring between each burst, then top with the ricotta mixture right before serving.
Creamy Vegetarian Lasagna Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the onion, carrot, celery, and red bell pepper. Cook, stirring often, for 5 to 7 minutes, until the vegetables soften and the onion turns translucent.
- Add the sliced mushrooms and cook for another 4 to 5 minutes, until they release their liquid and start to brown. Stir in the garlic, Italian seasoning, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Cook for about 1 minute, until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10 minutes so the flavors meld. Taste and adjust salt and pepper as needed.
- Add the broken lasagna noodles to the pot and stir well so they spread out and do not clump. Keep the soup at a steady simmer and cook for 10 to 12 minutes, stirring every couple of minutes so the pasta does not stick to the bottom. If using zucchini and peas, add them halfway through the pasta cooking time. When the pasta is al dente, stir in the spinach or kale and cook for 1 to 2 minutes, just until the greens wilt.
- While the pasta cooks, make the ricotta topping. In a small bowl, combine the ricotta, half of the mozzarella, half of the Parmesan, and 1 tablespoon of the chopped parsley or basil. Season with a small pinch of salt and pepper and stir until creamy and spreadable. Refrigerate if your kitchen is very warm.
- Reduce the soup heat to low. Slowly stir in the heavy cream and milk, keeping the soup just below a simmer so the dairy stays smooth and does not curdle. Add the remaining mozzarella and Parmesan directly to the pot and stir until the cheese melts and the soup turns thick and creamy. Taste again and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
- Ladle the creamy vegetarian lasagna soup into wide bowls. Top each serving with a generous spoonful of the ricotta mixture, swirling it slightly into the soup or leaving it as a cheesy dollop. Garnish with additional chopped parsley or basil and extra Parmesan if you like. Serve hot, ideally with crusty bread or garlic toast.
Notes
Approximate per 1 of 6 servings (made with cream, whole milk, and full cheese amounts): 520 calories; fat 28 g; saturated fat 15 g; carbohydrates 50 g; fiber 5 g; sugars 13 g; protein 20 g; sodium 1150 mg. Values will vary based on exact brands, optional veggies, and portion size.