This Vegetarian Lasagna Soup takes everything you love about lasagna—hearty noodles, rich tomato sauce, and creamy ricotta—and turns it into a comforting one-pot bowl. Packed with mushrooms, zucchini, spinach, and other vibrant vegetables, this recipe proves you don’t need meat to enjoy classic lasagna flavors. It’s cozy, filling, and easy enough for weeknights while still special enough for sharing.
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Why I Love Vegetarian Lasagna Soup
I’ve always loved lasagna, but during busy weeks, layering noodles, sauce, and cheese feels like too much. When I first tried a vegetarian version of lasagna soup, it was a revelation. The same rich tomato flavor, cheesy topping, and pasta satisfaction—all in a single pot. Even better, the vegetables added a freshness and depth I didn’t know lasagna was missing. Now, this recipe is a staple in my kitchen whenever I want comfort that still feels light and nourishing.
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Vegetarian Lasagna Soup with Ricotta
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Vegetarian Lasagna Soup is hearty, cozy, and meatless. Packed with zucchini, mushrooms, spinach, and tender noodles in a rich tomato broth, it’s finished with creamy ricotta and mozzarella for a comforting one-pot meal.
Ingredients
2 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 medium zucchini, chopped
2 cups mushrooms, sliced
2 cups fresh spinach
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
8–10 broken lasagna noodles
½ cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
1 tbsp Italian seasoning
Salt & pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion until softened.
2. Add garlic, zucchini, and mushrooms; cook until lightly browned.
3. Stir in crushed tomatoes, diced tomatoes, vegetable broth, and Italian seasoning. Bring to a simmer.
4. Add broken lasagna noodles and cook until al dente (10–12 minutes).
5. Stir in spinach until just wilted.
6. Remove from heat and stir in ricotta, mozzarella, and Parmesan until creamy.
7. Serve hot with extra ricotta or Parmesan on top.
Notes
To make it vegan, use plant-based ricotta and mozzarella or top with nutritional yeast.
Add carrots, bell peppers, or kale for extra vegetables.
For meal prep, refrigerate for up to 4 days; reheat with extra broth as needed.
For freezing, store the base without noodles and add fresh pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Vegetarian Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 395
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 28mg
Keywords: Vegetarian Lasagna Soup, Meatless Lasagna Soup, Ricotta Spinach Soup, Meatless Comfort Food
Ingredients for a Cozy Meatless Bowl
What You’ll Need
This recipe serves 6, perfect for family dinner or meal prep. You can easily adjust the vegetables based on what you have on hand.
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Onion, diced | 1 medium |
| Garlic, minced | 4 cloves |
| Zucchini, chopped | 1 medium |
| Mushrooms, sliced | 2 cups |
| Fresh spinach | 2 cups |
| Crushed tomatoes | 28 oz can |
| Diced tomatoes | 14.5 oz can |
| Vegetable broth | 6 cups |
| Broken lasagna noodles | 8–10 pieces |
| Ricotta cheese | ½ cup |
| Mozzarella, shredded | ½ cup |
| Parmesan, grated | ¼ cup |
| Italian seasoning | 1 tbsp |
| Salt & pepper | To taste |
How to Make It
Step-by-Step Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion until soft and translucent.
2. Add garlic, zucchini, and mushrooms; cook until lightly browned.
3. Stir in crushed tomatoes, diced tomatoes, vegetable broth, and Italian seasoning. Bring to a simmer.
4. Add broken lasagna noodles and cook until al dente (about 10–12 minutes).
5. Stir in spinach until just wilted.
6. Remove from heat and stir in cheeses until creamy.
7. Serve with a dollop of ricotta and sprinkle of Parmesan.
Variations to Try
Add More Veggies
Chopped carrots, bell peppers, or kale add extra nutrients and flavor without much effort.
Make It Vegan
Use vegan ricotta and mozzarella alternatives or simply top with nutritional yeast for a cheesy finish without dairy.
Tips for Best Results
Avoid Overcooked Pasta
Noodles will keep soaking up broth as the soup sits. Cook just until al dente and reheat with extra broth if needed.
Storing & Reheating
This soup keeps well in the fridge for up to 4 days. Add a splash of broth when reheating to restore the texture. For freezing, store without pasta and add fresh noodles when reheating.
FAQs
Can I make this gluten-free?
Yes—swap in gluten-free lasagna noodles or another gluten-free pasta variety.
Does it work for meal prep?
Definitely—divide into containers, refrigerate, and enjoy throughout the week with quick reheats.
Can I add protein?
Absolutely—white beans or lentils are great vegetarian protein boosters without changing the soup’s character.
Conclusion
This Vegetarian Lasagna Soup delivers all the warmth of classic lasagna with a lighter, meatless spin. It’s hearty, cheesy, and bursting with vegetables in every spoonful. Whether you’re vegetarian or just craving a lighter take on lasagna, this soup proves comfort food can love you back. Grab your bowl, top it with ricotta, and enjoy the cozy vibes.
For more cozy recipes, try the Ultimate Best Meatloaf Recipe – Juicy Every Time, savor the Italian Style Meatloaf with Mozzarella, or go bold with the BBQ Glazed Meatloaf. For herb lovers, the Mediterranean Meatloaf with Garlic Herb Sauce is a must-try.