Vegetarian Lasagna Soup: All the Flavor, None of the Fuss

Last Updated on October 9, 2025 by Chef Josie

If you love the comfort of baked lasagna but want something lighter, faster, and easier, this Vegetarian Lasagna Soup delivers all the classic Italian flavor in one satisfying pot. Tender noodles, rich tomato broth, herbs, and a touch of creamy cheese come together in a way that makes every spoonful taste like a cozy night at home.

This stovetop recipe captures everything people adore about lasagna without the layering, baking, or long cleanup. It’s one of those Soup Recipes that turns simple pantry staples into something impressive enough for guests but simple enough for weeknights.

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Why You’ll Love This Recipe

• All the lasagna flavors, one pot: No oven, no layers; just comforting Italian taste.
• Healthy and hearty: Packed with vegetables, fiber, and protein for a balanced meal.
• Perfect for chilly nights: A standout among Winter Soup Recipes and Fall Soups and Stews.
• Family-friendly: Everyone can add their favorite toppings.
• Quick stovetop method: Dinner ready in about 40 minutes, perfect for Easy Soup Recipes.

Ingredient Breakdown

2 tablespoons olive oil – Adds depth and helps sauté the vegetables.
1 small onion, diced – The aromatic base.
3 cloves garlic, minced – Signature Italian flavor.
1 medium zucchini, diced – Adds freshness and texture.
1 cup diced mushrooms – Umami base that mimics the heartiness of meat.
1 bell pepper, chopped – Optional for extra sweetness.
1 teaspoon dried oregano – Classic Italian seasoning.
1 teaspoon dried basil – Adds warmth and balance.
1 teaspoon Italian seasoning blend – Enhances the tomato flavor.
1 (28-oz) can crushed tomatoes – Core of the broth.
4 cups vegetable broth – Keeps it light yet flavorful.
8 lasagna noodles, broken into pieces – Brings that lasagna texture without layering.
Salt and pepper to taste – Adjust near the end.
½ cup ricotta cheese – Adds creamy richness.
½ cup shredded mozzarella – Melts beautifully into the soup.
¼ cup grated Parmesan – Brings depth and savoriness.
Fresh basil or parsley, chopped (for garnish) – Adds brightness.

Optional additions:

• Add spinach, kale, or carrots for more vegetables.
• Use gluten-free noodles if needed.
• Stir in red pepper flakes for light heat.

Step-by-Step Instructions

1. Sauté the vegetables
   In a large pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic, zucchini, mushrooms, and bell pepper. Cook 5–6 minutes until tender.
2. Add seasonings and tomatoes
   Sprinkle in oregano, basil, and Italian seasoning. Stir to coat the vegetables, then add crushed tomatoes and vegetable broth. Bring to a gentle boil.
3. Simmer and add noodles
   Break lasagna noodles into bite-size pieces and add them to the pot. Reduce heat to medium-low and simmer for 15–18 minutes, stirring occasionally, until noodles are tender.
4. Finish with cheeses
   Stir in ricotta, mozzarella, and Parmesan until melted and creamy. Adjust salt and pepper to taste.
5. Serve and garnish
   Ladle into bowls and top with chopped basil or parsley. Serve warm with crusty bread.

Notes & Top Tips

• Cook pasta just to al dente: It will continue to soften in the hot soup.
• For a creamy texture: Add a splash of milk or cream with the cheeses.
• Make-ahead tip: Cook the noodles separately if you plan to store the soup for several days.
• Vegan version: Use plant-based cheese or nutritional yeast instead of dairy.
• Thicker soup: Simmer uncovered for a few extra minutes to reduce the broth.

Serving Suggestions & Variations

• Pair it with: Garlic bread, side salad, or roasted vegetables.
• Add beans: White beans or lentils add protein and body.
• Make it spicy: Use crushed red pepper or spicy marinara.
• Add greens: Stir in spinach at the end for color and nutrition.

Storage & Reheating Tips

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Best frozen without noodles; add fresh pasta when reheating.
• Reheat: Warm gently on the stove over medium-low heat, adding broth as needed.

Why You’ll Make It Again

This Vegetarian Lasagna Soup is one of those Soup Recipes you’ll crave all season. It’s rich, filling, and simple to prepare, combining the comfort of lasagna with the ease of a one-pot meal. Whether you’re cooking for a crowd or a quiet weeknight dinner, it’s a dish that never disappoints.

FAQs

Can I use regular pasta instead of lasagna noodles?
Yes, any short pasta like rotini, penne, or bow ties works well.

How can I make it gluten-free?
Use certified gluten-free noodles and check broth labels for hidden gluten.

Can I make it ahead?
Yes. Prepare the soup without noodles and add freshly cooked pasta before serving.

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