Vegetarian Lasagna Soup

Name: Vegetarian Lasagna Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoons extra virgin olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 2 tablespoons tomato paste; 2 (13.5 ounces) cans diced tomatoes; 2 (14.5 ounces) cans vegetable broth; 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); 1 tablespoon Italian seasoning; 8 uncooked lasagna noodles, broken into small pieces; 1 can (14 ounces) white beans, rinsed and drained; 1 cup ricotta cheese; ½ cup mozzarella cheese, shredded; ¼ cup Parmesan cheese, freshly grated; 1/4 cup fresh parsley, finely chopped (plus more for serving, if desired)

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This hearty Vegetarian Lasagna Soup has all the flavor of traditional lasagna but in soup form — and without any meat! It's packed with bold flavors, nourishing ingredients, and fiber to keep you full for hours. Plus, it's ready in only 30 minutes! There's no better way to warm up on a cold night.

This hearty Vegetarian Lasagna Soup has all the flavor of traditional lasagna but in soup form — and without any meat. Ready in only 30 minutes! | aheadofthyme.com

Lasagna is like a math equation that just works. Pasta + sauce + your favorite fillings = dinner perfection. I have a bunch of lasagna recipes to prove it and really, it doesn't even have to be in casserole form! We absolutely love this deconstructed lasagna soup, which ditches the Italian sausage and meat (like in our Classic Lasagna Soup) and uses extra veggies and tender cannellini beans to fill you up. Best of all, absolutely everyone loves it, including picky kids and staunch meat lovers. It's a crowd-pleaser for the whole family!

Why You'll Love This Vegetarian Lasagna Soup

Ready in just 40 minutes. This recipe starts by extracting deep flavor from the aromatic veggies, then simmering the broth and tomatoes for a rich, tomato-forward soup base. Then, add the beans and broken pasta noodles and let them soften. Finally, top with dollops of the triple cheese mixture for that creamy, melt-in-your-mouth flavor that's essential to any type of lasagna. So good!
Rich and creamy. There are other vegetable lasagna soup recipes out there, but not all of them replicate the molten cheese moment we all look forward to. Instead, you essentially get a tomato-y noodle soup, which is delicious, but it doesn't give you those lasagna vibes. The mixture of ricotta, mozzarella, and parmesan cheese adds so much flavor and you'll want to spoon a little bit into every bite!
Feeds a crew. If you have a large family, one pot of this soup makes enough for 6-8 servings, or you can make it on the weekend for the most delicious leftovers all week! It's cozy, comforting, and delicious, all in one bowl!

Ingredient Notes

To make this delicious Vegetarian Lasagna Soup, you will need the following ingredients (full measurements in recipe card below):

olive oil - to sauté the aromatics and bring out their flavors.
aromatics - start with diced onion, minced garlic, and carrots for a flavorful, filling broth.
tomato paste + diced tomatoes - this adds a rich, umami note that makes the broth even more satisfying.
vegetable broth
seasonings - season to taste with salt and black pepper and add Italian seasoning blend for lots of herby goodness.
lasagna noodles - broken into small pieces. Gluten-free noodles work, too!
canned white beans - it's best to rinse and drain them first. You can substitute other types of beans, but navy or cannellini beans have the best texture and a mild, creamy flavor.
ricotta cheese - this will be mixed with the other cheeses for a cheesy garnish. I recommend full fat ricotta, whenever possible.
mozzarella cheese
parmesan cheese - freshly grated and be sure to use the real deal. The powdered parmesan in a tube won't melt the same.
parsley - finely chopped for flavor and as a garnish. Fresh basil is nice, too, but is harder to find during the winter months.

You will also need measuring cups and spoons, large pot or 4 quart Dutch oven, and mixing bowl.

How to Make the Best Vegetarian Lasagna Soup

Sauté aromatics. Heat oil in a large pot or Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic and carrot. Saute until fragrant, about 1-2 minutes.

Add soup base. Add tomato paste, diced tomatoes, vegetable broth. Stir well until smooth and bring it to a boil. Season with salt, pepper and Italian seasoning.
Add lasagna noodles and cook. Add broken lasagna noodles and white beans. Reduce heat to medium low and cook until the noodles are al dente, about 10-12 minutes. Stir occasionally to prevent noodles and beans from sticking to the bottom of the pot.

Combine cheese. In a medium mixing bowl, stir together 3 cheeses and parsley.

Serve. Serve immediately with a dollop of the cheese mixture on top. Sprinkle extra chopped parsley on top, if desired.

Recipe Variations

Add more fresh veggies. This recipe is a super simple way to sneak in some extra greens! Add either fresh baby spinach or frozen spinach, shredded zucchini, finely chopped mushrooms, or whichever veggies you want to finish up. They'll take on the flavor of the rich tomato broth, so it won't feel like you're eating a bowl full of veggies.
Use different noodles. Of course, it isn't really lasagna soup without lasagna noodles, but you can use any type of pasta you prefer! I like to use pasta with a frilly texture, similar to the wavy edge of the lasagna sheets.
Ditch the dairy. Since this version has that creamy ricotta mixture you dollop on top, it isn't exactly dairy-free. You can either skip that garnish or use vegan cheese for a similar flavor.
Add "meat." If you mix the texture of meat in this vegetarian lasagna soup recipe, try browning a plant-based ground beef or vegan sausage.

How to Serve

This Vegetarian Lasagna Soup is delicious served on its own, or paired with some of my favorite soup sides including:

For more recipes, see our 25 Side Dishes for Soup.

Recipe Tips and Tricks

Season as you go. To build a really rich, flavorful soup, you'll want to taste the broth throughout the cooking process. As needed, add a little bit more salt. This will season the individual ingredients to really bring the soup together.
Don't overcook. Once you turn off the hot soup, the noodles will continue to cook and soften from the heat of the broth. For the best texture, turn down the heat part way through the cooking time and remove from the heat as soon as the noodles are al dente. The faster they cool down, the more they will keep their texture.
Sneak a splash of umami. To give your broth a really rich, simmered-all-day flavor, feel free to add a little splash of soy sauce or vegan Worcestershire sauce. Either option will add a hearty, savory note that makes the soup even more satisfying.

Storing and Freezing Instructions

How to Store

The best way to store leftover lasagna soup is to let it cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days. Store the leftover ricotta mixture on the side, not on the soup as it will melt into the broth after reheating. It can help to portion out the leftovers into individual servings to make it easier to reheat however much you need at a time.

How to Reheat

Microwave the leftovers for several minutes or, better yet, warm them in a small saucepan over medium heat until steaming hot. Top with the leftover cheese mixture and serve.

FAQ

Can you freeze vegetarian lasagna soup?

In general, I do not recommend freezing noodle soups. You can, but the noodles become really soft and almost soggy after freezing, thawing, and reheating. If you know you want to freeze this soup, consider making it without the pasta and then adding cooking those in the broth while reheating.

What type of noodles are best for lasagna soup?

I like to use actual lasagna noodles, which I break into pieces, but you can truly use any pasta shape. Since lasagna noodles generally have that wavy, crinkly texture, look for noodles with a similar design to keep that texture.

Can I make this soup in a slow cooker or an instant pot?

Yes! A digital pressure cooker is ideal since you can sauté the veggies in the same pot and actually cook everything using the sauté feature. For the slow cooker, you'll want to cook the veggies on the stove first, and then add everything (except the lasagna noodles to the pot). Let the mixture slow cook for 2-3 hours on high then add the dried pasta and let it cook for an additional 30-45 minutes or until tender. Serve with the ricotta cheese topping and enjoy!

More Soup Recipes with Pasta

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