The Vegetarian Lasagna Soup Trick That Makes Busy Nights So Much Easier

Name: Vegetarian Lasagna Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (finely diced); 2 medium carrots (finely diced); 2 celery sticks (finely diced); 6 cloves garlic (minced); Kosher salt and pepper (to taste); 2 teaspoons Italian seasoning; 2 teaspoons smoked paprika; 1/2 cup dry red split lentils; 2 x 14.5 oz cans crushed tomatoes; 6 cups vegetable broth/stock; 8 lasagna noodles (broken into small pieces); 1 cup ricotta cheese; 2 cups fresh baby spinach (coarsely chopped); 1/2 cup grated parmesan cheese; 1/2 cup shredded mozzarella; freshly chopped basil or parsley (optional (for garnish))

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This easy Vegetarian Lasagna Soup is the coziest meal to make in the colder months. A base of crushed tomatoes, veggies and herbs are simmered with broken lasagna sheets, then topped with ricotta, Parmesan, and mozzarella for a cheesy, comforting meal that’s simple to make.

A white bowl of vegetarian lasagna soup topped with mozzarella and parmesan.

If you’ve been here for a while, you will know how much I love soup and how many soup recipes I have shared. I’ve always loved it when my mother made us soup, and now I do the same for my kids. When the weather turns colder, lasagna is a go-to meal for my family and me. It’s the ultimate comfort food and always goes down well with the kids! However, everyone knows that it can be time-consuming to make, so this soup is an easier way to get your lasagna fix with minimal fuss, especially if you want to keep it vegetarian-friendly!

For more meatless lasagna recipes, try my vegan lasagna, Cottage Cheese Lasagna, or Eggplant Lasagna.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

40 mins

Ingredients Needed

Below are the ingredients you’ll need to make Vegetarian Lasagna Soup. The full quantities can be found in the recipe card further down the post.

Olive oil: A touch of oil is used for sauteing the vegetables until softened. You can use avocado oil if you prefer.
Carrot, celery, onion: This trio of veggies is a classic combo known as a mirepoix or sofrito. They add a ton of deep, savory flavor to the soup. Make sure you dice all of them finely into equal-sized pieces so that they all cook evenly.
Garlic: I like to use fresh garlic for the best flavor. You can use powdered garlic if you prefer; just add it along with the crushed tomatoes instead.
Kosher salt, pepper, Italian seasoning and Smoked paprika
Dry split red lentils: These quick-cooking legumes are an easy addition to vegetarian dishes to bring some cheap protein and fibre.
Crushed tomatoes: You can use fire-roasted tomatoes if you want the soup to have a smokier flavor.
Vegetable broth: Use a low-sodium broth here so that you can control the salt level in the soup more easily. Homemade broth also works great!
Lasagna noodles: We add broken, uncooked lasagna noodles right into the pot of soup and let them cook in there. Stir frequently in the first few minutes you add them to prevent them from sticking together.
Ricotta cheese: This creamy, mild cheese brings a classic lasagna flavour into this bowl of comforting soup. Stir in the spinach or top each bowl of soup with it for a more distinct creamy layer.
Baby spinach: Spinach is a go-to for easy vegetarian meals as it cooks up so quickly, bringing earthy flavor and some bright color to the soup.
Parmesan and mozzarella cheese: A sprinkle of cheese on top of each bowl of soup adds that gooey texture and savory flavor. You can broil the cheese-topped soup briefly to help it melt in.
Fresh basil or parsley: This optional garnish adds some fresh, herbal flavor and a nice, bright colour to each bowl.

How to Make Vegetarian Lasagna Soup

process shot of cooking the veggies in a pan and adding the tomato sauce

Step 1: Heat olive oil in a large pot over medium heat. Sauté the onion, carrot, celery, and garlic for 4-5 minutes.

Step 2: Season with the Italian seasoning, smoked paprika, salt, and pepper, then stir in the lentils, crushed tomatoes, and broth.

process shot of adding the pasta and the spinach to a pot.

Step 3: Bring the soup to a boil, then reduce and simmer for 15 minutes, stirring occasionally.

Step 4: Stir in the broken (uncooked) lasagna noodles. Continue to simmer for 12-15 minutes, until the pasta is cooked. Occasionally stir through the bottom of the pan to prevent the pasta from sticking.

process shot of mixing the soup in a pot and serving in a bowl.

Step 5: Once the pasta is done, turn the heat off and add the ricotta cheese and spinach. Stir until combined, and the spinach is wilted. Alternatively, you can serve the ricotta cheese as a topping on each hearty bowl of soup.

Step 6: Serve the soup topped with cheeses and a sprinkle of fresh herbs. I like to add a dollop of ricotta and sprinkle the shredded cheeses on top of my bowl of soup, then broil for 2 minutes.

Variations & Tips

Want a deeper, meatier flavor in your soup? Try adding a Parmesan rind to the soup as it simmers. It’ll infuse that rich, umami taste right into the liquid.
It’s best to serve this soup immediately after cooking it. If it sits, the lasagna noodles will continue to absorb liquid as it sits, so it’ll thicken while it cools.
Make this gluten-free by using gluten-free lasagna noodles.
Once you’ve added the lasagna noodles to the pot, give everything a good stir for the first few minutes. This will stop the noodles from sticking to each other and the bottom of the pot.
I like to broil the bowls of cheese-topped soup for a minute or so before serving to melt the cheeses.
For a different flavor, add diced eggplant, mushrooms, or zucchini to the pot when you’re sauteeing the onions, celery, and carrots at the start.
Top each bowl of soup with a spoonful of basil pesto for a fresh pop of flavor.

A green pot with vegetarian lasagna soup and white ladle.

Common Questions

How do I store Leftovers?

Store cooled leftovers (without cheese toppings) in the fridge for up to 3 days or freezer for up to 3 months.

How do I reheat it?

Add the soup and lasagna noodles to a pot and bring to a simmer over a medium-low heat. Or you can simply use the microwave. If the soup has thickened, you can add a splash of water or broth before reheating.

Can I make this ahead of time?

If you want to make this ahead of time, follow the recipe up until just before you add the lasagna noodles. Let the soup cool, then store it in an airtight container in the fridge (for up to 3 days) or freezer (for up to 3 months). When ready to serve, bring the soup to a simmer in a pot, then continue with the recipe as usual.

What kind of noodles should I use?

You can either use flat lasagna noodles or ones with ruffled edges. I used white noodles, but wholewheat ones work well, as do gluten-free ones! You can use dried pasta or fresh; it’s up to you. If you don’t have lasagna noodles, you can just swap in 6 ounces of your favourite dried pasta shape instead.

Do I need to cook the pasta separately?

No! For this recipe, the dried lasagna noodles are broken up and added directly to the pot of soup to cook. This makes the recipe so easy to make.