Creamy Vegetarian Lasagna Soup (2024)

This one-pot vegetarian lasagna soup combines all the rich, creamy texture of lasagna with the warming comfort of a hearty bowl of soup. It's also quick and easy to get on the dinner table, AND it all comes together in one pot! This could very well be the most perfect cold-weather meal.

You Will Love This

• It’s quick and easy! This vegetarian lasagna soup is ready in about 30 minutes or less, and as you know, I love love love a dinner that comes together all in one pot! Not only is it simple to prepare, but it also makes cleanup that much easier too.
• It’s totally vegetarian but also SO filling! Creamy cheeses combined with pasta make this soup not only comforting but wonderfully filling. If you’re trying to introduce more meatless meals, this is one that will keep everyone full and happy. Soup is one of my daughter's favorite foods so I'm always looking for new ways to reinvent our family's favorites in soup form and this one was a big hit!
• It’s Sunday night dinner material! As simple and easy as it is, this soup feels incredibly indulgent as well. The combination of Italian herbs, canned tomatoes, pesto, and al dente noodles topped with ricotta and Parmesan, will give you all the feels of a delicious Italian family dinner. Serve with crusty bread and a good glass of full-bodied red wine for a Sunday night dinner that will make you want to linger at the table a little longer.
• If you need more lasagna dinners be sure to check out my:
  • Lazy Ravioli Lasagna
  • Creamy Feta Mediterranean Lasagna
  • No Boil Lasagna

Ingredients and Substitutions

• Onion & Garlic - I use white or yellow onion and fresh garlic. If you don’t have fresh garlic, you can substitute with ½ teaspoon of garlic powder or more to taste.
• Italian Seasoning - Italian seasoning is the typical herb blend used for Italian dishes and can be substituted with dried oregano, dried thyme, and dried sage.
• Tomato Paste - Tomato paste helps to deepen the flavor of the soup.
• Basil Pesto - There are so many delicious flavors in pesto and it’s just a fantastic addition to any dish - especially those with pasta! You can get your favorite pesto from the grocery store, or take a few minutes to make your own with my recipe (it’s so fresh!).
• Uncooked Red Lentils - Red lentils cook perfectly in this recipe. Brown or green lentils aren't going to be able to cook through all the way before the pasta is done.
• Fire Roasted Crushed Tomatoes - Fire roasted are best because they add that delicious smoky flavor that just takes this dish to another level.
• Veggie Broth - Veggie broth keeps this soup meatless and doesn’t overpower any of the other flavors. You can use chicken broth instead if you're not worried about keeping this vegetarian.
• Lasagna Noodles - Lasagna noodles are the obvious choice for this lasagna soup, but you can substitute with any short noodle you like.
• Parmesan Cheese - If you have a few extra minutes, grate your own Parmesan. Pre-grated cheeses contain preservatives designed to keep them from clumping together in their packages. Those same preservatives, however, mean the cheese doesn’t melt together as smoothly as you'll want it to. For the best texture, get a wedge of Parmesan and grate it at home!
• Mozzarella Cheese - I prefer whole milk mozzarella for the best flavor and texture, but part-skin will work as well.
• Whole Milk Ricotta Cheese - As with most cheeses, I like to get the whole milk option. Part-skim will work but it won't have as much flavor.

Instructions

Sauté onions in olive oil in a Dutch oven. Add garlic and dried herbs and cook for another minute.

Add tomato paste to the pot and stir to combine.

Cook for about 2 minutes or until the tomato paste turns brick red.

Deglaze the pot with a splash of veggie broth.

Add pesto and lentils.

Then add crushed tomatoes.

Add remaining veggie broth (and sugar, if using) and bring to a gentle simmer.

Stir in uncooked lasagna. And simmer for about 12-15 minutes or until the pasta is cooked al dente.

Stir occasionally while it's simmering so that the noodles and lentils don't stick to the bottom of the pan.

Remove from heat and add spinach.

Stir until spinach wilts. Season to taste with Kosher salt and black pepper.

Add Parmesan, ricotta, and mozzarella to the top of the soup.

Cover with the lid for a few minutes so the cheese melts. Or garnish each bowl individually with the cheeses and fresh chopped parsley.

Tips

• Can’t find crushed tomatoes? No problem. You can use tomato puree, canned tomato sauce, or jarred spaghetti sauce instead - the soup will just have a smoother consistency. Alternately, you can get a can of whole, peeled tomatoes and crush them yourself for a more chunky tomato texture in your soup!
• You can use whatever kind of pasta you have on hand for this creamy vegetarian lasagna soup. I like to use broken lasagna noodles, but bowties (or farfalle) penne, rotini, rigatoni, or even macaroni would work well in this recipe!
• Any sturdy green will work. You can easily swap out the spinach for another sturdy green like chopped kale. I sometimes like to use Swiss chard, mustard greens, or collard greens. I have even used arugula in a pinch, which added a little bit of a peppery flavor! Use whatever you've got in the fridge. And because it's going to wilt anyway, you can use greens that are slightly past their prime!

Variations

Feel free to switch up this lasagna to include your favorite ingredients. Some of our favorite variations include:

• ground beef, ground turkey, or Italian sausage for some extra protein
• fresh basil, fresh parsley, or other fresh herbs
• sliced mushrooms or zucchini
• red pepper flakes

FAQ

Storage and Reheating

• Storage: Store lasagna soup leftovers in airtight containers in the fridge for 2-3 days.
• Reheating: The best way to reheat this lasagna soup is in a pot on the stovetop over medium heat. You may need to add a bit of broth to loosen it up a bit. You can also pop it in the microwave for 30-60 seconds at a time until warmed through. Season to taste with salt and pepper before serving!

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Vegetarian Lasagna Soup

Print Recipe

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4.8 from 6 reviews

This Vegetarian Lasagna Soup combines all the rich, creamy texture of lasagna with the warming comfort of a hearty bowl of soup. It's also quick and easy to get on the dinner table, AND it all comes together in one pot! This could very well be the most perfect winter meal.

• Author: Kylie
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Stove Top
• Cuisine: Italian/American
• Diet: Vegetarian

Ingredients

UnitsScale

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, thinly sliced
• 1.5 tablespoons Italian seasoning
• 2 tablespoons tomato paste
• ½ cup basil pesto
• ½ cup uncooked split red lentils
• 2 (28 oz.) cans fire roasted crushed tomatoes
• 4 cups vegetable broth
• 1-2 teaspoons granulated sugar, optional
• 8 uncooked lasagna noodles, broken into bite sized pieces
• 2-3 cups chopped fresh baby spinach, optional
• ½ cup Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 cup whole milk ricotta cheese
• fresh chopped parsley for garnish
• Kosher salt
• fresh cracked pepper

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Instructions

1. Heatolive oilin alarge potover medium-high heat.
2. Add onion along with a pinch of salt and pepper. Sauté, stirring frequently for 3 minutes.
3. Reduce heat to medium, add garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute.
4. Add tomato paste to the pot and stir to combine. Cook for about 2 minutes or until the tomato paste turns brick red.
5. Deglaze the pot with a splash of veggie broth.
6. Add pesto, lentils,crushed tomatoes, and remaining vegetable broth, (and sugar, if using) along with a couple large pinches of salt and pepper.
7. Turn heat up to medium-high, and bring to a gentle simmer. Stir occasionally as it comes to a simmer so that the lentils don't stick to the bottom of the pan.
8. Stir in uncooked lasagna. Then reduce heat to low or medium-low and gently simmer for about 12-15 minutes or until the pasta is cooked al dente. Stir occasionally while it's simmering so that the noodles and lentils don't stick to the bottom of the pan.
9. Remove from heat and stir in spinach until it wilts. Season to taste with salt and pepper.
10. Top the soup (or individual bowls) with Parmesan cheese, mozzarella cheese, and a dollop of ricotta. Put the lid back on the soup for a few minutes to allow the cheese to melt. Garnish with parsley and enjoy!

Equipment

measuring cup

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large pot

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Notes

• Can’t find crushed tomatoes? No problem. You can use tomato puree, canned tomato sauce, or jarred spaghetti sauce instead - the soup will just have a smoother consistency. Alternately, you can get a can of whole, peeled tomatoes and crush them yourself for a more chunky tomato texture in your soup!
• You can use whatever kind of pasta you have on hand for this creamy vegetarian lasagna soup. I like to use broken lasagna noodles, but bowties (or farfalle) penne, rotini, rigatoni, or even macaroni would work well in this recipe!
• Any sturdy green will work. You can easily swap out the spinach for another sturdy green like chopped kale. I sometimes like to use Swiss chard, mustard greens, or collard greens. I have even used arugula in a pinch, which added a little bit of a peppery flavor! Use whatever you've got in the fridge. And because it's going to wilt anyway, you can use greens that are slightly past their prime!

Nutrition

• Serving Size:
• Calories: 285
• Sugar: 3.9 g
• Sodium: 468.4 mg
• Fat: 12.1 g
• Saturated Fat: 4 g
• Carbohydrates: 31.2 g
• Fiber: 4.5 g
• Protein: 12.6 g
• Cholesterol: 16.5 mg