Lasagna Soup Vegetarian — Cozy Comfort With Bold Flavor

A weeknight-friendly, meatless bowl that tastes like baked pasta, loaded with veg, melty cheese, and ready in 30 minutes.

Craving the layered, cheesy glory of lasagna without the hour-long oven wait? This bowl gives you all the nostalgia, none of the hassle. We’re talking rich tomato broth, tender pasta, and a swoop of creamy ricotta that melts like a dream. One pot, big flavor, minimal dishes—your future self will send a thank-you note. Build it fast, eat it faster, and feel oddly proud of how easy it was.

Why This Recipe Works

• All the lasagna vibes, zero assembly: You get the same savory tomato base, Italian herbs, and cheesy finish—without layering pans or baking.
• Flavor-first technique: Sautéed aromatics, tomato paste “toasted” in the pot, and a quick deglaze build a broth that tastes like it simmered all day.
• One pot for fewer dishes: The noodles cook right in the soup, soaking up flavor and thickening the broth naturally.
• Flexible and forgiving: Use whatever veggies you have. Add beans for protein, swap cheeses, go gluten-free, even make it dairy-free.
• Faster than takeout: From chopping to cheesy spoonful in about 30 minutes. That’s winning dinner, IMO.

What Goes Into This Recipe – Ingredients

Yield: 6 bowls • Total Time: ~30–35 minutes • Method: One-pot stovetop

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 8 oz cremini mushrooms, sliced (optional but delish)
• 1 small zucchini, diced (optional)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 6 cups low-sodium vegetable broth
• 1–2 tsp sugar or 1 tbsp balsamic vinegar (to balance acidity)
• 2 tsp Italian seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional heat)
• 1/2 tsp fennel seeds, lightly crushed (pizza-parlor magic)
• 1 bay leaf
• 8 oz lasagna noodles, broken into bite-size pieces (about 8–10 sheets)
• 1 (15 oz) can cannellini beans, drained and rinsed (optional protein boost)
• 4 packed cups baby spinach or chopped kale
• 1/4 cup fresh basil, chopped (plus more for serving)
• 1 tbsp lemon juice (bright finish)
• Kosher salt and black pepper, to taste
• Cheesy topping: 1 cup ricotta + 1 cup shredded mozzarella + 1/2 cup grated vegetarian Parmesan-style cheese (use rennet-free) + pinch of salt + black pepper
• Optional add-ins: plant-based Italian sausage (sliced and browned), pesto for drizzling, chili oil for serving

Cooking Instructions

1. Pre-heat the pot: Set a large Dutch oven or soup pot over medium heat and add the olive oil. When it shimmers, you’re go time.
2. Build the flavor base: Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until softened and lightly golden. Stir in mushrooms and zucchini; cook 3–4 minutes to evaporate moisture.
3. Garlic + paste: Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to caramelize—it should darken slightly. Don’t skip this.
4. Liquids + seasoning: Pour in crushed tomatoes and veggie broth. Add sugar or balsamic, Italian seasoning, dried basil, oregano, red pepper flakes, fennel seeds, bay leaf, and 1 tsp salt. Bring to a lively simmer.
5. Add the noodles: Stir in broken lasagna pieces, keeping the soup at a simmer. Cook 8–10 minutes, stirring occasionally so nothing sticks. Taste and adjust salt.
6. Beans + greens: When noodles are almost al dente, add cannellini beans (if using) and spinach/kale. Cook 2–3 minutes until greens wilt and noodles are tender.
7. Brighten: Turn off heat. Stir in fresh basil and lemon juice. Fish out the bay leaf and discard.
8. Mix the cheesy dollop: In a small bowl, combine ricotta, mozzarella, Parmesan, a pinch of salt, and pepper. This melts into the soup like a cheesy cloud.
9. Serve: Ladle soup into bowls. Top each with a generous scoop of the ricotta mixture. Add extra basil, black pepper, and a drizzle of olive oil or chili oil if you’re feeling fancy.
10. Pro tip: If you plan to have leftovers, cook noodles separately in salted water and add to bowls as you serve. FYI, it prevents next-day sog.

Storage Instructions

Fridge: Store soup (without cheesy topping) in an airtight container for 3–4 days. Keep any extra noodles separate to avoid them drinking up all the broth overnight like tiny pasta vampires.

Freezer: Freeze the soup base without noodles, greens, or cheese for up to 3 months. Thaw in the fridge overnight, reheat gently, then add fresh greens and cooked noodles just before serving.

Reheating: Warm on the stovetop over medium heat, thinning with broth or water as needed. Add cheese topping after heating so it stays creamy, not gritty.

Why This is Good for You

• Veggie-loaded: Onions, carrots, celery, mushrooms, and greens bring fiber, vitamins A/C/K, and minerals.
• Tomato power: Cooked tomatoes are rich in lycopene, an antioxidant linked to heart health. Tasty and helpful? Yes please.
• Protein options: Cannellini beans add plant protein and extra fiber, helping keep you full without heaviness.
• Balanced comfort: You get creamy-cheesy satisfaction with a broth base, so it feels indulgent but not brick-in-your-stomach heavy.
• Customizable nutrition: Go lighter on cheese, use whole wheat or lentil pasta, and salt to taste for a better-for-you bowl.

Pitfalls to Watch Out For

• Soggy noodles: The soup thickens as it sits and pasta keeps absorbing liquid. If storing, cook noodles separately and add per bowl.
• Under-seasoning: Taste as you go. Tomatoes and broth need enough salt and acid. A splash of lemon or balsamic at the end wakes it up.
• Skipping the tomato paste toasting: That 1–2 minutes adds deep, “simmered all day” flavor. Don’t rush it.
• Cheese clumping: Add the ricotta mixture to bowls, not the pot, so it stays creamy. Melts beautifully without stringy chaos.
• Too thick or too thin: If it’s too thick, add broth. Too thin? Simmer uncovered a few minutes or add a few more noodle pieces.
• Non-vegetarian Parmesan: Many traditional Parmesans contain animal rennet. Choose a hard Italian-style cheese labeled vegetarian or use nutritional yeast.

Different Ways to Make This

• Vegan version: Skip dairy and top with a blend of silken tofu, lemon, salt, and nutritional yeast. Use vegan mozzarella shreds if you like.
• Gluten-free: Use GF lasagna sheets or GF short pasta. Cook separately to preserve texture, then add to bowls.
• High-protein: Add a can of lentils or extra beans; or use a lentil- or chickpea-based pasta. Protein without trying too hard.
• Spicy arrabbiata vibe: Double the chili flakes and add a splash of Calabrian chili paste. Yum.
• Creamy tomato: Stir in 1/4–1/2 cup heavy cream or unsweetened cashew cream at the end for a luxe finish.
• Pesto swirl: A spoonful of basil pesto on top adds fresh, herby pop. Also makes it look restaurant-level.
• Slow cooker: Add everything except noodles, beans, greens, and cheese; cook on Low 6–7 hours. Add noodles for the last 25–30 minutes; greens and beans for the final 10 minutes.
• Instant Pot: Sauté aromatics and tomato paste; add liquids and seasonings. Stir in noodles. Pressure cook 4 minutes (manual), quick release, add greens/beans, rest 5 minutes. Finish with basil/lemon.

FAQ

Can I make this fully dairy-free?

Yes. Skip the ricotta/mozz/Parmesan and top with a vegan “ricotta” (silken tofu + lemon + salt + nutritional yeast). Vegan mozzarella shreds melt nicely on hot soup too. The base is already dairy-free.

Do I need to use lasagna noodles, or can I swap pasta shapes?

Use what you have. Mafalda, broken pappardelle, fusilli, rotini, or penne all work. Adjust cook time so the pasta is just al dente—taste early and often.

How do I keep leftovers from turning into a pasta casserole?

Cook noodles separately and store them in a container with a drizzle of oil. Keep the soup base on its own. Reheat soup, then add noodles to bowls and top with the cheese mixture.

Can I freeze it?

Freeze the soup base without noodles, greens, or cheese for up to 3 months. Reheat gently, then add fresh greens and cooked pasta. Dairy and pasta don’t freeze as well, so add them later for best texture.

What can I use instead of ricotta?

Whipped cottage cheese, mascarpone, or a thick Greek yogurt-ricotta blend (50/50) all work. For a dairy-free option, a creamy tofu blend with lemon and nutritional yeast is surprisingly convincing, FYI.

How can I add more protein without changing the flavor?

Add a can of cannellini beans or lentils, or use a protein-rich pasta (lentil or chickpea). They soak up the sauce beautifully and keep the lasagna flavor intact.

Is the fennel seed necessary?

Not mandatory, but it gives that signature Italian sausage aroma—minus the sausage. If you have it, use it. If not, the soup will still be awesome.

Final Thoughts

This is the weeknight loophole: all the comfort of a bubbling pan of lasagna with a fraction of the time and effort. It’s hearty, bright, and flexible enough to meet you where your pantry is at today. Make it classic with ricotta and mozz, or go vegan and spicy—either way, you get big payoff for minimal work. Once you’ve made it once, you’ll memorize it, tweak it, and make it yours. That’s the kind of recipe that earns a permanent spot in rotation.