I am so excited to share two amazing lasagna soup recipes with you today. If you love the comforting flavors of classic lasagna but want an easy meal, these soups are perfect for you.
I’ve got options for both vegan and vegetarian eaters, so everyone can enjoy a warm, satisfying bowl of lasagna soup. Let’s get cooking!
Jump to Recipe:
Hearty Vegan Lasagna Soup
This vegan lasagna soup brings all the classic flavors you love into a simple, hearty bowl. It’s packed with vegetables and rich tomato sauce, perfect for a cozy night.
Key Ingredients & Tips
- Plant-Based Mince: Use your favorite vegan ground “meat” for a hearty texture. It soaks up the sauce beautifully and makes the soup very filling.
- Vegan Ricotta: A cashew or tofu-based ricotta adds creaminess without dairy. You can easily make it at home or find good options at most grocery stores.
- Broth Choice: Vegetable broth is key here. Choose a good quality one for the best base flavor in your soup.
What You Need for Vegan Lasagna Soup
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 12 oz plant-based mince
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 6 cups vegetable broth
- 6-8 lasagna noodles, broken into pieces
- 5 oz fresh spinach
- 1/2 cup vegan ricotta
- Fresh basil for garnish
- Salt and pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make Vegan Lasagna Soup
Step 1: Sauté Aromatics and Mince
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the plant-based mince and cook, breaking it up with a spoon, until it’s lightly browned.
Step 2: Build the Soup Base
Stir in the crushed tomatoes and tomato paste. Pour in the vegetable broth and bring the mixture to a gentle simmer. Break the lasagna noodles into smaller, bite-sized pieces and add them to the pot. Cook for 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
Step 3: Finish and Serve
Stir in the fresh spinach until it wilts into the soup. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls. Top each serving with a generous dollop of vegan ricotta and a sprinkle of fresh basil before serving.
📝 Final Note on Vegan Lasagna Soup
This soup tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Creamy Vegetarian Lasagna Soup
Enjoy the classic taste of lasagna in a comforting soup form with this creamy vegetarian version. It’s packed with cheesy goodness and rich tomato flavors, ready in no time for your dinner.
Key Ingredients & Tips
- Ricotta Cheese: Good quality ricotta is essential for that signature creamy texture. Don’t skip this ingredient for the best results.
- Parmesan: Freshly grated Parmesan adds a salty, nutty depth that really lifts the flavors of the tomato base.
- Cream: A touch of heavy cream or half-and-half makes the broth extra smooth and rich. It brings all the flavors together beautifully.
What You Need for Creamy Lasagna Soup
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 6 cups vegetable broth
- 6-8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup heavy cream or half-and-half
- Fresh basil for garnish
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 6 servings
How to Make Creamy Lasagna Soup
Step 1: Start the Flavor Base
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until you can smell it. Add the tomato paste and cook for one minute, stirring constantly.
Step 2: Simmer and Cook Noodles
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to a simmer. Break the lasagna noodles into smaller pieces (about 1-2 inches) and add them to the pot. Cook for about 10-12 minutes, or until the noodles are tender, stirring often.
Step 3: Add Creaminess and Serve
Remove the pot from the heat. Stir in the ricotta cheese, grated Parmesan cheese, and heavy cream until all the cheese is melted and the soup is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh basil and extra Parmesan.
📝 Final Note on Creamy Lasagna Soup
For an even richer soup, you can add some browned vegetarian Italian sausage crumbles before adding the crushed tomatoes. It adds a lovely depth of flavor!
