Creamy Vegetarian Lasagna Soup is like getting all the comfort of lasagna but with a cozy, warm bowl of soup. It’s packed with layers of flavors from tender noodles, hearty veggies, rich tomato sauce, and a creamy, cheesy swirl that makes every spoonful so satisfying. There’s something about this soup that feels both light and filling at the same time.
I love making this soup when I want the taste of lasagna without all the fuss of assembling and baking it. The creaminess combined with the fresh veggies always makes me feel like I’m treating myself in a good way. Plus, it’s easy to adjust the ingredients depending on what I have on hand, which makes it perfect for busy nights.
My favorite way to eat this soup is with a piece of crusty bread for dipping and maybe a simple side salad. It’s also a great dish for sharing, since everyone will feel warm and happy after a bowl. Whenever I make this, I always think about how it’s a cozy hug in a bowl—perfect for chilly evenings or anytime you just want something comforting.
Key Ingredients & Substitutions
Lasagna noodles: Using broken lasagna noodles keeps the classic pasta shape but works better in soup. You can swap for any short pasta like penne or rotini if needed.
Ricotta, Parmesan, and mozzarella cheeses: These cheeses create the creamy, cheesy base. Try cottage cheese instead of ricotta for a lighter option. Nutritional yeast can replace Parmesan for a dairy-free twist.
Vegetables (mushrooms, zucchini, carrot, spinach): These add texture and nutrition. Feel free to add bell peppers or kale for variety. Fresh spinach is great, but frozen works too—just add it a bit earlier to fully thaw.
Heavy cream or half-and-half: This makes the soup smooth and creamy. For a dairy-free version, use coconut milk or cashew cream for richness without the dairy.
How Do I Get the Soup Creamy Without Making It Too Thick or Watery?
The trick is adding cheese and cream at the right time and keeping an eye on your liquid as the noodles cook. Here’s how I do it:
- Cook the noodles straight in the broth and tomato mixture. This releases starch that naturally thickens the soup a bit.
- Stir in the ricotta, Parmesan, and mozzarella after the noodles are done. Mix gently to melt the cheeses without curdling.
- Add the cream last, stirring slowly to blend. This step softens the tomato’s acidity and softens the soup without overpowering it.
- If the soup gets too thick, stir in a little more vegetable broth until you get your perfect consistency.
Watching the liquid while noodles cook is key. If you like a thinner soup, add extra broth early on. For a heartier stew-like feel, keep it thicker by reducing liquid before adding cream and cheese.
Equipment You’ll Need
- Large stockpot – perfect for cooking soup evenly and holding all the ingredients comfortably.
- Wooden spoon – great for stirring without scratching your pot and to gently mix in the cheese.
- Chef’s knife – sharp and reliable for chopping vegetables quickly and safely.
- Cutting board – gives you a sturdy surface to prep all your fresh veggies and herbs.
- Measuring cups and spoons – to get the broth, spices, and cream just right every time.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for a non-vegetarian twist with extra protein and flavor.
- Swap spinach for kale or Swiss chard to add a different leafy green with a slight bite.
- Stir in roasted red peppers or sun-dried tomatoes to boost sweetness and depth.
- Use goat cheese or feta instead of ricotta for a tangier, creamier texture and bright flavor.
Creamy Vegetarian Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 medium zucchini, diced
- 1 large carrot, diced
- 4 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 cup shredded mozzarella cheese, plus more for garnish
- 1/2 cup heavy cream or half-and-half
- 2 cups fresh spinach, roughly chopped
- Fresh basil leaves, thinly sliced, for garnish
- Freshly ground black pepper, for garnish
How Much Time Will You Need?
This creamy vegetarian lasagna soup takes about 10 minutes to prep the veggies, and around 30 minutes to cook everything together. So, you’ll have a delicious, comforting bowl ready in about 40 minutes total—perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and see-through, about 5 minutes. Then add the minced garlic and cook it for another minute until you can smell the lovely aroma.
2. Add Mushrooms, Zucchini, and Carrot:
Stir in the sliced mushrooms, diced zucchini, and carrot. Cook and stir every now and then until the vegetables are tender, about 7 minutes.
3. Build the Soup Base:
Pour in the vegetable broth and crushed tomatoes. Sprinkle in the dried basil and oregano. Add salt and pepper to taste. Bring everything to a boil, then reduce the heat to low and let it simmer for 10 minutes so all the flavors blend beautifully.
4. Cook the Lasagna Noodles:
Add the broken lasagna noodles to the pot and cook until they’re just right – tender but still a little firm (al dente), about 8 to 10 minutes. Stir often so they don’t stick together.
5. Mix in the Cheeses and Cream:
While the noodles cook, mix the ricotta, Parmesan, and mozzarella cheeses in a small bowl. Once noodles are done, stir this cheesy mix into the soup along with the heavy cream. Keep stirring gently until everything is creamy and combined.
6. Add Spinach and Final Touches:
Throw in the chopped fresh spinach and cook for another 2 minutes until it wilts. Serve the soup hot, garnished with extra shredded mozzarella, Parmesan cheese, fresh basil slices, and a sprinkle of freshly ground black pepper.
Enjoy your creamy vegetarian lasagna soup with a nice crusty bread on the side for a hearty, warm meal!
Can I Use Gluten-Free Pasta for This Soup?
Absolutely! Just swap the lasagna noodles for gluten-free pasta of your choice. Keep an eye on the cooking time, as gluten-free pasta can cook faster or slower depending on the brand.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup up to 2 days in advance. Store it in an airtight container in the fridge and reheat gently on the stove. You might need to add a splash of broth or cream to refresh the texture.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stovetop, stirring occasionally to prevent the noodles from sticking or breaking down too much.
Can I Freeze Creamy Vegetarian Lasagna Soup?
Freezing is possible but not ideal due to the dairy and noodles. If you do freeze it, use a freezer-safe container and avoid adding the spinach before freezing. Thaw overnight in the fridge and add fresh spinach when reheating.