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This easy Vegetarian Lasagna Soup is a cozy meal for the colder months. A base of crushed tomatoes, veggies, and herbs simmers with broken lasagna sheets, then gets topped with ricotta, Parmesan, and mozzarella for a cheesy, comforting meal that’s easy to make.
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
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 sautéing 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. Dice them finely into equal-sized pieces so they cook evenly.
- Garlic: I like to use fresh garlic for the best flavor. You can use garlic powder 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 fiber.
- Crushed tomatoes: You can use fire-roasted tomatoes for 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: Add broken, uncooked lasagna noodles directly to the soup pot and let them cook. Stir frequently for the first few minutes after adding them to prevent them from sticking together.
- Ricotta cheese: This creamy, mild cheese brings a classic lasagna flavor to 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: A go-to for easy vegetarian meals, it cooks quickly and adds earthy flavor and 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 color to each bowl.
How to Make Vegetarian Lasagna Soup
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.
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. Stir occasionally to prevent the pasta from sticking.
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, sprinkle shredded cheese 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 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 keep absorbing liquid, so it’ll thicken as 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 cheese.
- For a different flavor, add diced eggplant, mushrooms, or zucchini to the pot when you’re sautéing 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.
Common Questions
Store cooled leftovers (without cheese toppings) in the fridge for up to 3 days or in the freezer for up to 3 months.
Add the soup and lasagna noodles to a pot and bring to a simmer over medium-low heat. Or you can microwave it. If the soup has thickened, you can add a splash of water or broth before reheating.
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.
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.
No! For this recipe, break up the dried lasagna noodles and add them directly to the soup pot to cook. This makes the recipe so easy to make.
More Vegetarian Soup Recipes
- Slow Cooker Lentil Soup
- Asparagus Soup
- Creamy Vegetable Soup
- Stuffed Pepper Soup
- Roasted Tomato Soup
- Pumpkin Soup
- Split Pea Soup
- Vegetable Chickpea Stew
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comments section below, and don’t forget to rate it!
Vegetarian Lasagna Soup
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)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the finely diced 1 medium yellow onion, 2 medium carrots, 2 celery sticks, and 6 cloves garlic (minced) for 4-5 minutes.
- Season with 2 teaspoons Italian seasoning, 2 teaspoons smoked paprika, and a pinch each of Kosher salt and pepper. Stir in the 1/2 cup dry red split lentils, 2 x 14.5 oz cans crushed tomatoes, and 6 cups vegetable broth/stock.
- Bring the soup to a boil, then reduce and simmer for 15 minutes, stirring occasionally.
- Stir in the broken (uncooked) 8 lasagna noodles (broken, uncooked). 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.
- Once the pasta is done, turn the heat off and add the 1 cup ricotta cheese and 2 cups fresh baby spinach (chopped). Stir until combined, and the spinach is wilted. Alternatively, you can serve the ricotta cheese as a topping on each hearty bowl of soup.
- Serve the soup topped with 1/2 cup grated parmesan cheese,1/2 cup shredded mozzarella and a sprinkle of freshly chopped basil or parsley. 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.
Notes
Storage & Make-Ahead:
- 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.
- Store cooled leftovers in an airtight container, removing the cooked lasagna noodles and storing them separately. Keep in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Rena, this is an amazing soup. I never even thought this existed up until recently. Now I am hearing about it more-so. The Veggie Lasagna Soup is a terrific snack or dinner. Thank you for sharing.
Thanks, Don. Appreciate the feedback so much.
Delicious recipe thank you 👍
Perfect! Thanks