Vegetarian Lasagna Soup for Cozy Weeknights—fast and Hearty

One-pot, weeknight-friendly comfort with all the cheesy, saucy lasagna vibes—ready in 35 minutes, budget-friendly, and totally meatless.

You want maximum comfort with minimum effort? This is that bowl. Big lasagna energy without the stack, the bake, or the sink full of dishes. It hits all the buttons—cheesy, tomatoey, herby—yet cooks faster than delivery shows up on a rainy Tuesday. You’ll learn a couple chef-y tricks that make a meatless soup taste wildly rich. And yes, there’s a ricotta dollop so creamy it should count as a life skill.

What Makes This Recipe Awesome

• All the lasagna flavor, none of the fuss: You get a deep, saucy, herbed tomato base, melty cheese, and tender pasta—minus layering and baking.
• Ready in about 35 minutes: Real weeknight timing with zero compromises on taste.
• One pot, low mess: The soup base cooks in a single Dutch oven. Add pasta straight in, or cook separately if you’re prepping ahead.
• Budget-friendly and pantry-driven: Crushed tomatoes, Italian seasoning, broth, and noodles turn into a restaurant-level bowl.
• Big umami without meat: Tomato paste, a splash of soy or tamari, and optional mushrooms make it taste like you simmered all day.
• Protein optionality: Add cannellini beans for extra protein and fiber, or keep it classic and lighter.
• Customizable for dietary needs: Vegan and gluten-free swaps are easy and delicious (IMO, the vegan ricotta slaps).
• Meal-prep smart: Make the base, store the pasta separately, and you’ve built lunches for days.

Ingredients

Soup Base

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced (optional but recommended)
• 2 celery stalks, diced (optional)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 to 1 1/2 teaspoons Italian seasoning (or 1 teaspoon dried oregano + 1/2 teaspoon dried basil)
• 1/2 to 1 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon smoked paprika (optional, for depth)
• 1 can (28 ounces) crushed tomatoes
• 6 cups low-sodium vegetable broth (plus more as needed)
• 1 bay leaf
• 1 to 2 teaspoons soy sauce or tamari (umami boost)
• 1 teaspoon balsamic vinegar or a splash of dry red wine
• 1 teaspoon sugar or honey (optional, to balance acidity)
• 1 can (15 ounces) cannellini beans, drained and rinsed (optional for protein + creaminess)
• Kosher salt and freshly ground black pepper, to taste

Pasta & Greens

• 8 ounces lasagna noodles, broken into 1 1/2- to 2-inch pieces (or use mafalda corta, bowties, or shells)
• 2 cups baby spinach or chopped kale
• 1/4 cup chopped fresh basil or flat-leaf parsley

Cheesy Toppers

• 1 cup ricotta cheese (whole milk preferred)
• 1 cup shredded low-moisture mozzarella
• 1/3 cup finely grated Parmesan or Pecorino Romano
• Zest of 1/2 lemon (optional, brightens the ricotta)
• Pinch of kosher salt, black pepper, and a whisper of nutmeg (optional)

Optional Boosters

• 8 ounces cremini mushrooms, sliced (for extra umami)
• 1 small zucchini, diced
• 2 tablespoons pesto, for swirling on top
• Extra red pepper flakes, for serving

The Method – Instructions

1. Mix the ricotta topper: In a small bowl, combine ricotta, Parmesan, lemon zest (if using), a pinch of salt, pepper, and nutmeg. Stir until smooth. Refrigerate so it firms slightly and scoops neatly.
2. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery with 1/2 teaspoon salt. Cook, stirring, until softened and lightly golden, about 5 to 7 minutes. If using mushrooms or zucchini, add now and cook until their moisture evaporates and edges brown.
3. Bloom the flavor: Stir in garlic, tomato paste, Italian seasoning, crushed red pepper, and smoked paprika. Cook, stirring, until fragrant and the paste darkens slightly, about 1 to 2 minutes. This step unlocks that “simmered all day” vibe.
4. Deglaze smart: Add balsamic or a splash of red wine and the soy/tamari. Scrape up any browned bits. That’s flavor—don’t leave it behind.
5. Build the base: Stir in crushed tomatoes, vegetable broth, and the bay leaf. Bring to a lively simmer.
6. Simmer for depth: Reduce heat to medium and simmer 10 minutes to meld flavors. Taste; if it’s sharp, stir in the optional sugar or honey.
7. Add the pasta: Stir in the broken lasagna pieces. Keep at a brisk simmer and cook, stirring often so pieces don’t clump, until al dente, about 8 to 10 minutes. Add a splash of broth or water if the soup gets too thick. Planning leftovers? Boil the pasta separately in salted water until shy of al dente, then cool and store apart (see Storage Tips).
8. Beans and greens: Stir in the cannellini beans (if using) and warm for 2 minutes. Add spinach or kale and cook just until wilted, 1 minute. Remove and discard the bay leaf.
9. Final seasoning: Stir in fresh basil or parsley. Taste and adjust with salt, pepper, and another splash of balsamic or a squeeze of lemon if you want extra brightness.
10. Serve and cheese it up: Ladle into bowls. Top each with a generous spoon of ricotta mixture and a shower of mozzarella. The heat will melt the mozz into stretchy bliss. Swirl with pesto and add red pepper flakes if you like it spicy.
11. Adjust texture as needed: If the pot sits and thickens (pasta keeps drinking), add more broth to loosen. Prefer thicker? Simmer a few extra minutes.

Storage Tips

• Fridge: Store soup base and pasta separately for best texture, up to 4 days. Keep the ricotta topper in its own container.
• Freezer: Freeze the soup base only (no pasta, no dairy) for up to 3 months. Thaw overnight in the fridge, reheat, then add freshly cooked pasta and toppings.
• Reheating: Warm over medium heat until steamy. If pasta is in the pot already, add extra broth to loosen—pasta expands, it’s not shy.
• Make-ahead game plan: Cook pasta to very firm al dente, toss with a teaspoon of olive oil, and store separately. Combine just before serving.

Nutritional Perks

• Protein + fiber: Cannellini beans and whole-wheat pasta (if you choose it) bring staying power that keeps you full.
• Lycopene boost: Cooked tomatoes deliver antioxidant goodness that your body actually absorbs more easily when heated.
• Calcium and B12 (if fortified): Ricotta, mozzarella, and Parmesan add bone-friendly calcium; fortified vegan cheeses can add B12.
• Greens that work: Spinach or kale adds iron, vitamin K, and folate—quietly, without hijacking the flavor.
• Lighter than classic lasagna: You get the comfort, but with less saturated fat and fewer calories than a meat-and-cheese slab.
• Customizable sodium: Use low-sodium broth and season to taste. FYI, cheese brings salt—taste before you add more.

Pitfalls to Watch Out For

• Mushy noodles: The biggest villain. Cook pasta to al dente and stir frequently. Store separately if you’ll have leftovers.
• Bland broth: Under-seasoning is a trap. Use enough salt, bloom tomato paste, and add the soy/tamari + balsamic for umami and brightness.
• Too acidic: Tomatoes can lean sharp. A teaspoon of sugar or honey balances without making it sweet.
• Scorched bottom: Pasta sinks. Keep the heat at a simmer, not a raging boil, and stir—especially right after adding noodles.
• Gluey ricotta clumps: Don’t cook ricotta into the pot. Dollop it in bowls so it stays creamy and luscious.
• Too thick or too thin: Add broth to loosen or simmer to reduce. You control the vibe.
• Salt creep: Broth + cheese add up. Taste before salting; adjust at the end.

Mix It Up

• Vegan version: Use olive oil, swap ricotta/mozarella/Parmesan for plant-based versions or tofu/cashew ricotta, and add 2 tablespoons nutritional yeast to the soup base for cheesy notes.
• Gluten-free: Use GF lasagna sheets or a sturdy GF short pasta. Cook pasta separately and add to bowls to avoid clouding or breaking.
• High-protein upgrade: Stir in an extra can of beans or 1 cup cooked green lentils. Cottage cheese dollops also work (not vegan), surprisingly great.
• Creamy tomato style: Finish with 1/2 cup cashew cream (vegan) or heavy cream for a velvety twist.
• Arrabbiata heat: Double the red pepper flakes and add a pinch of Calabrian chili. Spicy spoonfuls incoming.
• Mushroom umami bomb: Sauté 12 ounces mushrooms until deeply browned, deglaze with a splash of soy, and proceed. You’ll swear there’s sausage in there (there isn’t).
• Mediterranean spin: Add diced roasted eggplant and a handful of chopped olives. Finish with a drizzle of good olive oil.
• Instant Pot shortcut: Sauté aromatics on Sauté mode, add tomatoes/broth/seasonings (no pasta), pressure cook 5 minutes, quick release, then boil pasta in Sauté mode until al dente. Safer and less foamy than pressure-cooking noodles.
• Slow cooker method: Sauté aromatics on the stove, transfer to slow cooker with tomatoes/broth/seasonings, cook on Low 6–7 hours or High 3–4 hours. Add pasta in the last 20–30 minutes on High.

FAQ

Can I use no-boil lasagna noodles?

Yes. Break them up and add as directed, but watch the liquid. No-boil sheets absorb slightly less, so start with the listed broth and add more as needed for your preferred consistency.

How do I keep leftovers from getting soggy?

Cook pasta separately to very firm al dente, cool it, and store it in a container with a tiny drizzle of olive oil. Refrigerate the soup base on its own. Combine portions as you reheat. TBH, this is the move if you’re meal-prepping.

What if I don’t have lasagna noodles?

Use short, sturdy shapes like mafalda corta, farfalle, shells, or rigatoni. The goal is ridges or edges that mimic those lasagna layers and hold cheese like champs.

Can I make it fully vegan?

Absolutely. Use olive oil, plant-based cheeses, or whip up a quick tofu/cashew ricotta. Add nutritional yeast and mushrooms for extra savoriness. The soup still tastes rich and “lasagna-y,” IMO.

Is this soup freezer-friendly?

Freeze the base only—no pasta, no dairy. It keeps up to three months. Reheat, then add freshly cooked noodles and your vegan or dairy-based toppings for best texture.

How can I thicken or thin the soup?

For thicker, simmer uncovered a few minutes or melt in a bit more mozzarella. For thinner, splash in extra broth or water until it hits your sweet spot. Season again after adjusting.

Can I add more protein without meat?

Stir in cannellini beans, cooked lentils, or even pan-crisped tofu crumbles. A generous ricotta or cottage cheese dollop on each bowl boosts protein, too.

Can I make it ahead for a party?

Yes. Make the base a day ahead, chill, and reheat gently. Boil pasta right before serving and set up a toppings bar with ricotta, mozzarella, basil, and red pepper flakes so everyone builds their perfect bowl.

Wrapping Up

If you crave lasagna-level comfort on a Tuesday night without the hour-long commitment, this soup is your cheat code. It’s one pot, big flavor, friendly on the wallet, and endlessly customizable. Keep the pasta separate for gold-star leftovers, riff with the Mix It Up ideas, and don’t skip that ricotta swoop. Ladle it up, watch the mozzarella melt, and call it a win—because it is.