One-Pot Easy Vegetarian Lasagna Soup
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Vegetarian lasagna soup features tender lasagna noodles swimming in a savory tomato based broth, along with onions, zucchini, garlic and an array of Italian cheeses. Quick to prepare and endlessly versatile, vegetarian lasagna soup is an effortless bowl of comfort. I seriously love this recipe!
Why you will love this recipe:
There are several reasons why this recipe for vegetarian lasagna soup is a must make dinner recipe. I love a simple, approachable dinner recipe that I know my entire family will love, especially my kids. Vegetarian lasagna is a wonderful weeknight dinner option that will leave you nutritiously full and satisfied!
- Easy to make: No layering or baking required; just a simple one pot meal! Clean up is a breeze!
- Comforting and Cozy: All the flavors of classic lasagna in a warm, hearty soup! We’re talking a rich tomato broth, fresh basil, ricotta cheese, mozzarella cheese, and all the wonderful Italian spices.
- Healthy and Nutritious: Packed with vegetables, low in fat, and tons of plant based protein. The vegetable options are endless for this soup!
- Customizable: Easily adaptable with different vegetables, pasta types and dairy free options.
- Rich and flavorful: Although this recipe has simple ingredients, the result is very flavorful due to the fresh, hearty, and creamy ingredients.
- Family-friendly: Kids and adults alike enjoy this soup. It’s mild with refreshing vibrant flavors.
Ingredients:
Ingredients:- Olive oil: A little oil is used to sauté the vegetables in.
- Yellow onion: Chopped yellow onion adds a sweet flavor.
- Garlic cloves: Some chopped garlic for flavor.
- Zucchini: I love zucchini in Italian dishes. It blends in nicely. Check out my zucchini lasagna recipe!
- Italian seasoning: Some Italian seasoning to add freshness. I like to purchase the big containers so I always have it on hand.
- Tomato paste: Tomato paste is used to add a deep and rich tomato flavor to the broth.
- 24 ounce jar marinara sauce: Marinara sauce is used as part of the broth. Purchasing a jar makes things simple!
- 14 ounce can crushed tomatoes: Some crushed tomatoes are added for a little texture and sweetness. I prefer to purchase San Marzano crushed tomatoes if you can.
- 6-8 cups vegetable stock: vegetable stock is the base of the broth.
- 1 pound lasagna noodles or curly pasta:I broke up lasagna noodles, but any pasta type will work!
- 1 bay leaf: I love adding bay leafs to soups as they help deepen the flavor of the other ingredients.
- Shredded mozzarella cheese: I love how melted and stringy the mozzarella cheese gets in the soup.
- Ricotta cheese: Creamy ricotta is dolloped on top of the soup. It’s mild and gives the soup a wonderful creaminess.
- Parmesan cheese: A little sprinkle of parmesan adds a salty, nutty sharpness.
- Fresh basil: I love the aroma of fresh basil in this soup. The smell along with the taste gives the soup the perfect amount of freshness.
Directions:
This one-pot easy vegetarian lasagna soup could not be any easier to make. It comes together in about 30 minutes or less and everything is cooked in just one pot. I like to use myLe Creuset Dutch Oven for this recipe.
- In a large pot, add a little olive oil. Sauté diced onions for 4 minutes. Add garlic and zucchini and sauté for a few additional minutes.
- Next, add tomato paste and stir it into the vegetables for a few minutes.
- Next, add marinara sauce, can of crushed tomatoes, 6 cups vegetable stock, bay leaf and broken up lasagna noodles. Bring to a boil then reduce heat to low and simmer with lid on for 18-20 minutes or until noodles are cooked al dente.
- Taste for salt and pepper – season to your liking. Add additional 1-2 cups vegetable stock if needed – the noodles absorb quite a bit. Top with 1 cup mozzarella cheese, place lid back on to melt the cheese.
- To serve, place lasagna soup in a bowl and top with a dollop of ricotta cheese and or a sprinkle of parmesan cheese, and fresh basil.
Substitutions/Additions
What I love most about this recipe, besides how delicious it is, is the fact that it can be totally customized to your liking.
- I use vegetable broth to keep this recipe completely vegetarian but chicken broth or mushroom broth would work as well.
- You can add as many vegetables as you would like – mushrooms, bell peppers, spinach, kale, and even cannelloni beans would be wonderful additions. Simply sauté the mushrooms and bell peppers with the onion and zucchini. Towards the end of simmering, add spinach or chopped kale.
- It can be made dairy free! Simply use dairy free cheeses. You can cut out the mozzarella and just use ricotta. Totally up to you!
- You don’t have to use lasagna noodles, any pasta type will work! I like the look of curly pasta in this recipe.
- If you want to add a meat protein, you totally can. Simply cook ground beef, turkey, or chicken with the vegetables.
Tips for success:
- Always read through the recipe before starting. This helps prevent mistakes.
- Prepare all of the ingredients ahead of time; measure, chop, dice, open cans, etc.
- Don’t over simmer as the noodles will then over cook and become mushy.
Vegetarian Lasagna Soup is the perfect way to enjoy all the comforting flavors of classic lasagna in a cozy, one-pot meal. With its rich tomato broth, and creamy dollops of ricotta, this soup is both satisfying and easy to make. Serve it with a side of bread, or a salad, and you have a delicious meatless meal that everyone will love!
Vegetarian Lasagna Soup
Vegetarian lasagna soup features tender lasagna noodles swimming in a savory tomato based broth, along with onions, zucchini, garlic and an array of Italian cheeses. Quick to prepare and endlessly versatile, vegetarian lasagna soup is an effortless bowl of comfort.
Ingredients
- 1 yellow onion, diced
- 2 large cloves of garlic, minced
- 1 large zucchini, diced
- 2 teaspoons Italian seasoning
- 2 tablespoons tomato paste
- 24 ounce jar marinara sauce
- 1, 14 ounce can diced or crushed tomatoes
- 6-8 cups (48 ounces) vegetable stock, divided.
- 3/4 pound lasagna noodles, broken up (or you can use any type of curly pasta. Amount does not need to be perfect)
- 1 bay leaf
- 1 cup shredded Mozzarella cheese
- Parmesan cheese for garnish
- Ricotta cheese for garnish
- Salt and pepper to taste
Instructions
- Drizzle 2 tablesoons olive oil in a large pot and place over medium heat.
- Add diced onions and sauté for a few minutes until translucent.
- Next, add diced zucchini and garlic and continue to sauté until zucchini is slightly cooked, about 4 minutes.
- Next, add tomato paste and stir into vegetables for 1-2 minutes.
- Next, add marinara sauce, can of tomatoes, 6 cups vegetable stock, bay leaf and broken up lasagna noodles. Bring to a boil then reduce heat to low and simmer with lid on for 18-20 minutes or until noodles are cooked al dente.
- Taste for salt and pepper - season to your liking. Add additional 1-2 cups vegetable stock if needed - the noodles absorb quite a bit. Top with 1 cup mozzarella cheese, place lid back on to melt the cheese.
- To serve, place lasagna soup in a bowl and top with a dollop of ricotta cheese or a sprinkle of parmesan cheese.
- Serve with a side salad and or crusty bread. Enjoy!
Notes
Soup can be reheated and enjoyed the next day, but after that the noodles will become mushy.
Additional vegetables can be added - bell pepper and mushrooms would both work well. Sauté them along with the zucchini. Spinach or kale can also be added, but should be added at the very end spinach and kale wilts quickly.
