This One-Pot Vegetarian Lasagna Soup is a cozy dish full of yummy flavors! With layers of pasta, rich tomato sauce, and gooey cheese, it’s like lasagna but in a warm bowl of soup.
I love how easy it is to make—just toss everything in one pot and let it simmer. Plus, it’s perfect for those chilly nights when you need a comforting meal. You’ll want seconds for sure!
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing due to its flavor. If you don’t have olive oil, you can use vegetable oil or avocado oil. Both work well without changing the taste too much.
Onion: A finely chopped onion adds sweetness and depth to the soup. Yellow or sweet onions are best, but you can use shallots if that’s what you have on hand.
Garlic: Fresh garlic is essential for a fragrant base. If you’re in a pinch, garlic powder can substitute; just use about 1/4 teaspoon for each clove.
Lasagna Noodles: I love using broken lasagna noodles for that traditional feel. However, any pasta shape works! Try rotini, penne, or even gluten-free pasta if you prefer.
Cheeses: The cheese mixture gives that creamy indulgence. Ricotta is classic, but you can swap it for cottage cheese, which is lighter. For mozzarella, feel free to use a dairy-free version if you’re going vegan.
How Do I Get the Best Flavor in My Soup?
Building flavor in this soup starts with the base. Here’s how to do it right:
- Sauté the onions, carrots, and celery first. This mixture, called mirepoix, adds a sweet and savory foundation.
- Cook garlic and herbs until fragrant; this releases their essential oils, boosting flavor significantly.
- Don’t forget to season as you go! A pinch of salt at each step enhances the overall taste.
- Simmering the soup helps all the flavors meld together, so be patient. Let it bubble gently for those perfect flavors!
One-Pot Vegetarian Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 4 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 8 ounces broken lasagna noodles or other pasta (about 2 cups)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 cup shredded mozzarella cheese
- Fresh basil leaves, chopped (for garnish)
- Optional: dollop of sour cream or Greek yogurt (for topping)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep, plus another 20 minutes for cooking. In total, you’re looking at about 30 minutes to create a delicious, comforting meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Cook while stirring occasionally until the vegetables soften, which should take about 5 minutes.
2. Add Seasonings:
Next, stir in the minced garlic, dried oregano, dried basil, red pepper flakes (if using), and a pinch of salt and pepper. Cook this mixture for another 1-2 minutes until everything becomes fragrant—this is where the magic happens!
3. Create the Soup Base:
Pour in the vegetable broth and crushed tomatoes, stirring well to combine all the flavors. Bring the mixture to a boil; this will help develop a rich flavor for your soup.
4. Cook the Pasta:
Add the broken lasagna noodles to the pot, and then reduce the heat to a gentle simmer. Let the pasta cook for about 8-10 minutes, stirring occasionally to prevent it from sticking together.
5. Mix in the Cheeses:
Once the noodles are tender, lower the heat and stir in the ricotta cheese, grated Parmesan, and shredded mozzarella. Stir until the cheeses have melted and the soup is creamy.
6. Final Seasoning:
Give your soup a taste and adjust seasonings if needed. Add more salt and pepper to your liking!
7. Serve and Enjoy:
Ladle the soup into bowls and top each serving with a dollop of ricotta or sour cream (if desired), extra grated Parmesan, and a sprinkle of fresh basil for that finishing touch. Enjoy the warmth and comfort of your homemade lasagna soup!
This comforting soup combines the familiar flavors of lasagna in a warm, hearty bowl that’s perfect for a simple vegetarian meal!
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute regular lasagna noodles with gluten-free pasta or any gluten-free alternative. Just keep an eye on the cooking time, as gluten-free pasta may cook a little faster or slower than traditional pasta.
How Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of vegetable broth or water if it thickens too much.
Can I Add More Vegetables?
Yes! Feel free to add more veggies like spinach, zucchini, or bell peppers. If you’re adding greens like spinach, throw them in during the last minute of cooking for a pleasant, vibrant touch.
What Can I Use Instead of Ricotta Cheese?
If you want to substitute ricotta cheese, cottage cheese works well for a lighter option. For a dairy-free version, consider using tofu blended with a little lemon juice and nutritional yeast to mimic the creamy texture.
