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!

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)

Description

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.

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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Instructions

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 tomato paste, diced tomatoes, vegetable broth. Stir well until smooth and bring it to a boil. Season with salt, pepper and Italian seasoning.
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.
In a medium mixing bowl, stir together 3 cheeses and parsley.
Serve immediately with a dollop of the cheese mixture on top. Sprinkle extra chopped parsley on top, if desired.

Notes

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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian