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