Name: Hearty Vegetarian Lasagna Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 1 zucchini, diced; 1 bell pepper, diced; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) tomato sauce; 4 cups vegetable broth; 8 oz lasagna noodles, broken into pieces; 1 tablespoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); Salt and pepper, to taste; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil, for garnish

Why You’ll Love This Recipe

This recipe takes the classic lasagna and transforms it into a soup that’s as comforting as it is nourishing. The combination of hearty vegetables, tomato broth, and cheesy layers makes every spoonful feel indulgent yet wholesome. The beauty of this dish is its flexibility—it’s easy to make, can be customized to fit your dietary needs, and is perfect for leftovers. Whether you’re a vegetarian or just looking for a lighter, meatless meal, this lasagna soup will hit the spot every time.

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 zucchini, diced
1 bell pepper, diced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
4 cups vegetable broth
8 oz lasagna noodles, broken into pieces
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
Add the carrots, zucchini, and bell pepper to the pot and cook for another 5-6 minutes until the vegetables are tender.
Stir in the diced tomatoes, tomato sauce, vegetable broth, basil, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes.
Add the broken lasagna noodles to the soup and cook according to package instructions, about 10 minutes, or until the noodles are tender.
Season with salt and pepper to taste.
While the soup is cooking, in a separate bowl, mix together the ricotta, mozzarella, and Parmesan cheeses.
Serve the soup in bowls and top with a generous scoop of the cheese mixture. Garnish with fresh basil and enjoy!

Servings and Timing

This recipe serves about 6 people and takes approximately 40 minutes to make from start to finish.

Variations

Gluten-Free: Use gluten-free lasagna noodles or any gluten-free pasta of your choice.
Vegan: Replace the cheeses with plant-based alternatives, such as vegan ricotta, mozzarella, and Parmesan.
Spicy: Add more red pepper flakes or a few dashes of hot sauce to increase the heat.
Protein Boost: For added protein, include a can of chickpeas or lentils in the soup.
Greens: Stir in a handful of spinach, kale, or other leafy greens for extra nutrients.

Storage/Reheating

Storage: This soup can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, simply warm the soup in a pot over medium heat until heated through. You may need to add a little extra broth or water if the soup thickens too much after storage.

FAQs

Can I make this lasagna soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 4 days. The flavors may even improve as it sits.

Can I freeze lasagna soup?

Yes, you can freeze this soup for up to 3 months. Make sure to let it cool completely before transferring to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat.

Can I use store-bought tomato sauce instead of canned diced tomatoes?

Yes, you can substitute store-bought tomato sauce for the canned diced tomatoes, but the soup may be slightly smoother without the chunks of tomatoes.

How do I prevent the noodles from getting soggy?

Add the lasagna noodles to the soup towards the end of cooking to prevent them from becoming too soft. If you plan to store leftovers, it’s best to store the noodles separately and add them when reheating.

Can I make this soup in a slow cooker?

Yes, you can prepare the soup in a slow cooker. Simply sauté the vegetables, then add everything else to the slow cooker and cook on low for 6 hours or high for 3 hours. Add the noodles in the last 30 minutes of cooking.

Can I add meat to this soup?

Yes, you can add ground beef, sausage, or any other meat if desired. Brown the meat before adding the vegetables to the soup.

Is this soup gluten-free?

This recipe is not naturally gluten-free, but you can easily make it gluten-free by using gluten-free lasagna noodles or any other gluten-free pasta.

Can I use fresh lasagna noodles?

Yes, you can use fresh lasagna noodles in place of the dried ones, but keep in mind that you’ll need to adjust the cooking time.

What can I use instead of ricotta cheese?

If you don’t have ricotta cheese, you can use cottage cheese or cream cheese for a similar texture and flavor.

Can I make this soup spicier?

Yes, you can add extra red pepper flakes, hot sauce, or even chopped fresh chili peppers to make the soup spicier.

Conclusion

This Hearty Vegetarian Lasagna Soup is a comforting and versatile meal that brings all the delicious flavors of lasagna into a quick and easy soup. Whether you’re looking for a meatless dinner or a way to feed the family with minimal effort, this recipe will become a favorite in your rotation. It’s packed with wholesome ingredients, can be easily customized, and is sure to satisfy everyone at the table.