Creamy Vegetarian Lasagna Soup is like a warm hug in a bowl, packed with the flavors of traditional lasagna but in a cozy, slurpable form. It’s full of tender pasta, rich tomato sauce, creamy cheese, and plenty of veggies that make every spoonful comforting and satisfying. This soup brings together that classic lasagna taste without the fuss of baking a whole dish.
I love making this soup when I want something filling but light enough to keep me going through a busy day. The creamy texture paired with the fresh herbs and veggies feels nourishing and keeps me coming back for seconds. Plus, it’s easy to customize with whatever veggies you have on hand, so it’s never boring. I always add a little extra cheese on top because, well, cheese makes everything better!
Serving this soup with some crusty bread or a simple side salad makes it a perfect meal for a chilly evening or a casual dinner with friends. It’s one of those recipes that feels special yet is simple enough to make any night of the week. Whenever I make it, I’m reminded of the cozy feeling of homemade meals that bring comfort and smiles around the table.
Key Ingredients & Substitutions
Lasagna Pasta: The lasagna-shaped pasta gives the soup a classic feel. If you can’t find it, broken lasagna noodles or even wide egg noodles work well.
Vegetables: Onion, carrots, celery, and bell pepper add flavor and texture. You can swap the bell pepper for zucchini or mushrooms if you prefer.
Cheese Blend: Ricotta, mozzarella, and Parmesan create that creamy lasagna taste. For a dairy-free option, try vegan ricotta and shredded cheese alternatives.
Diced Tomatoes and Broth: These form the flavorful broth base. Use low-sodium broth if you want to control salt, and crushed tomatoes give a smoother texture if desired.
How Do You Get a Creamy Texture Without Clumping the Cheese?
Stir in half of the cheese mixture after removing the soup from heat. This prevents the cheese from curdling or clumping. The residual warmth helps melt it smoothly.
- Mix ricotta, mozzarella, and Parmesan in a bowl first.
- Swirl half into the soup gently off the burner.
- Add a dollop of the remaining cheese in each bowl right before serving.
This way, the cheese stays creamy and gives a nice richness without breaking the soup’s texture.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for sautéing veggies and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – to keep your seasoning and ingredients just right.
- Sharp knife and cutting board – for chopping all the fresh vegetables easily.
- Ladle – helps serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Add sautéed mushrooms or spinach for extra veggies and a deeper flavor.
- Swap ricotta cheese with a dollop of sour cream or Greek yogurt for a tangy twist.
- Try ground turkey or Italian sausage to turn it into a non-vegetarian option.
- Sprinkle fresh oregano or red chili flakes on top when serving for more herbal or spicy notes.
Creamy Vegetarian Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium green bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable broth
- 8 ounces lasagna-shaped pasta or broken lasagna noodles
For the Cheese Blend:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese (plus more for topping)
- ¼ cup grated Parmesan cheese
- Fresh basil leaves, chopped for garnish
Time Needed to Make It
Preparation and cooking take about 35-40 minutes. Cooking the veggies and simmering the soup takes the majority of the time. This is a quick, hearty soup perfect for a weeknight meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Warm olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and bell pepper. Stir occasionally and cook until veggies soften, about 5 to 7 minutes.
2. Add Seasonings and Garlic:
Stir in minced garlic, dried oregano, basil, red pepper flakes (if using), salt, and black pepper. Cook for about 1 to 2 minutes until fragrant.
3. Make the Soup Base:
Add diced tomatoes with juice and vegetable broth. Bring to a boil.
4. Cook the Pasta:
Add lasagna-shaped pasta noodles. Break them if needed. Reduce heat and simmer until pasta is tender, about 8 to 10 minutes, stirring occasionally.
5. Mix the Cheeses:
In a small bowl, combine ricotta, shredded mozzarella, and Parmesan cheeses.
6. Stir in the Cheese:
Take the pot off the heat and stir in half of the cheese mixture until creamy and well blended.
7. Serve & Garnish:
Ladle soup into bowls, topping each with a dollop of the remaining cheese mixture. Sprinkle with fresh chopped basil and cracked black pepper. Enjoy with crusty bread or a side salad.
Can I Use Frozen Vegetables for This Soup?
Absolutely! Frozen diced vegetables like carrots, celery, and bell peppers work well—just add them a little earlier to give them time to soften before adding the liquids.
How Can I Make This Soup Vegan?
Swap the ricotta, mozzarella, and Parmesan for your favorite vegan cheese alternatives or use cashew cream for a creamy texture. Also, make sure your vegetable broth is vegan-friendly.
Can I Prepare This Soup Ahead of Time?
Yes! Make the soup and store it in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. Add the cheese topping fresh when serving for the best texture.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. The pasta may absorb liquid over time, so you might want to add a splash of broth or water when reheating to loosen the soup.
