This warm and cozy vegetarian creamy lasagna soup is like a hug in a bowl! Packed with noodles, veggies, and a rich, creamy broth, it’s super filling and totally comforting.
Honestly, I can’t get enough of how easy it is to make! Just toss in your favorite veggies and let everything simmer—that’s my kind of dinner! Plus, who doesn’t love cheesy goodness? 🧀
Key Ingredients & Substitutions
Olive Oil: This adds good flavor and healthy fats. You can swap it for avocado oil or any neutral oil if needed.
Onion & Garlic: These are key for building flavor. If you’re in a rush, onion powder and garlic powder can work in a pinch.
Mushrooms: They add a nice umami taste. If mushrooms aren’t your thing, try bell peppers or extra zucchini instead!
Zucchini: This veggie brings freshness. If it’s out of season, yellow squash or even spinach would be great substitutes.
Vegetable Broth: Use low-sodium broth for better control over salt levels. You can also make your own or use water with a bouillon cube.
Lasagna Noodles: Regular lasagna noodles work well, but gluten-free or whole wheat versions can be good choices too!
Ricotta Cheese: For a lighter option, swap this with cottage cheese or omit it entirely for a dairy-free soup. You can also use tofu blended smooth for a vegan version.
How Do You Make Sure Your Lasagna Soup Is Creamy and Delicious?
The key to getting a creamy texture is in how you mix the cheeses. Combining the ricotta with milk before adding it to the soup helps achieve a smooth consistency. Here’s how:
- Mix ricotta cheese, milk, and grated Parmesan in a bowl until well blended.
- When the soup is hot but not boiling, stir in the cheese mixture slowly. This prevents curdling and keeps it creamy.
- Always taste it! Adjust salt, pepper, or herbs as you like for the best flavor.
Don’t forget to garnish with fresh herbs and extra cheese for that beautiful finish!
Vegetarian Creamy Lasagna Soup
Ingredients You’ll Need:
Soups Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 medium zucchini, sliced into half-moons
- 4 cups vegetable broth
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Pasta and Greens:
- 6 ounces lasagna noodles, broken into bite-size pieces
- 1 cup fresh spinach leaves
Creamy Mixture:
- 1 cup ricotta cheese
- 1 cup milk (dairy or plant-based for creaminess)
- 1/2 cup grated Parmesan cheese
Optional Garnishes:
- 1/2 teaspoon crushed red pepper flakes (optional)
- Chopped fresh parsley or chives for garnish
- Additional grated Parmesan and/or crumbled feta or ricotta salata for topping
How Much Time Will You Need?
This delicious vegetarian creamy lasagna soup takes about 15 minutes to prep and around 20-25 minutes to cook. In just about 40 minutes, you will have a comforting meal ready to enjoy with your family or friends!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it’s soft and translucent. This will give your soup a wonderful base flavor!
2. Add the Garlic and Mushrooms:
Next, stir in the minced garlic and sliced mushrooms. Cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and released their moisture.
3. Toss in the Zucchini:
Now, add the zucchini slices and cook for an additional 2 minutes. This is where the soup starts to get its lovely, fresh veggie flavor.
4. Combine with Broth and Seasonings:
Pour in the vegetable broth and the can of crushed tomatoes. Add the dried basil, oregano, salt, and pepper to taste. If you love a little heat, toss in the crushed red pepper flakes too. Bring this mixture to a boil.
5. Cook the Lasagna Noodles:
Once it’s boiling, reduce the heat to a simmer and add the broken lasagna noodles. Cook according to the pasta package instructions until they’re al dente, usually around 8-10 minutes.
6. Add the Spinach:
Stir in the fresh spinach leaves, letting them wilt into the soup for about 1-2 minutes. This adds a beautiful color and nutrition to your dish!
7. Prepare the Creamy Mixture:
While the soup is cooking, mix the ricotta cheese, milk, and grated Parmesan cheese in a separate bowl until smooth and creamy. This is the delightful creamy part of your soup!
8. Combine Everything Together:
Slowly stir the ricotta mixture into the soup. Keep it on low heat and warm it through gently but avoid boiling it. You want everything well combined!
9. Season to Taste:
Taste your soup and adjust any seasoning—add more salt or pepper if desired. It’s all about making it perfect for your palate!
10. Serve and Garnish:
Serve the soup hot, garnished with chopped parsley or chives, and sprinkle extra Parmesan or crumbled feta on top if you like. Enjoy it with a nice piece of crusty bread for dipping!
This creamy, veggie-packed soup offers all the comforting flavors of lasagna in a hearty, brothy form! Enjoy warm and savor the cheesy, herby goodness.
Can I Use Different Types of Pasta?
Absolutely! While lasagna noodles are traditional, you can substitute with any short pasta, like elbow macaroni or bow ties, depending on what you have on hand. Just adjust the cooking time according to the pasta you’re using.
Is It Possible to Make This Soup Vegan?
Yes! You can easily make this soup vegan by replacing the ricotta cheese with a tofu-based ricotta or a store-bought vegan cream cheese. Use plant-based milk and nutritional yeast instead of Parmesan for a cheesy flavor without the dairy.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The noodles may absorb some of the broth over time, so you might need to add a bit of vegetable broth or water when reheating.
What Can I Add for Extra Flavor?
If you want more depth, consider adding a bay leaf during cooking, or sprinkle in some fresh herbs like thyme or rosemary. A splash of lemon juice before serving can brighten up the flavors too!
