This vegetarian lasagna soup recipe brings you all the flavours you love in a lasagna in soup form! Not only is it easy to make it’s also ready in just 30 minutes.

lasagna soup in a bowl topped with ricotta and basil

Vegetable Lasagna Soup

When the craving for something warm and comforting hits, there’s nothing better than a bowl of soup. And if you’re a fan of Italian flavours, then this Vegetarian Lasagna Soup is sure to be your next favourite!

This recipe combines the classic taste and layers of lasagna in a simpler, soup form. Plus, it’s vegetarian-friendly and can easily be made gluten-free if needed.

Why you’ll love this recipe

  • Packed with nutrients: This lasagna soup is loaded with vegetables, grains, and protein for a nutritious and wholesome meal. Each serving of this soup has 320 calories, 3.5 grams of fibre and 14 grams of protein!
  • Quick & Easy: While making an entire lasagna can be time consuming and daunting, lasagna soup couldn’t be easier to make. Plus it’s ready from start to finish in just 30 minutes.
  • Versatility: This soup can be enjoyed all year round and can be customized any way you like. Use any type of pasta or add any additional vegetables or even beans to this soup.

Vegetarian lasagna soup ingredients

ingredients to make vegetarian lasagna soup
  • Olive oil: Olive oil provides a flavorful base for the soup, adding a touch of Mediterranean richness and healthy fats.
  • Onion: Diced onion gives the soup a sweet and aromatic depth.
  • Garlic: Minced garlic gives a bold kick of flavour.
  • Carrot: Carrots contribute a touch of natural sweetness and vibrant colour to the soup, balancing the overall taste.
  • Bell pepper: The bell pepper also helps to add more flavour to the soup broth.
  • Crushed tomatoes: Canned crushed tomatoes bring a rich, thick consistency and robust tomato flavour, creating the essence of lasagna in liquid form!
  • Vegetable broth: Vegetable broth serves as the savoury base, providing a hearty foundation for the soup and infusing it with a depth of flavour.
  • Italian seasoning: This blend of herbs including oregano, basil, and thyme gives the soup that authentic lasagna flavour.
  • Parmesan cheese: Parmesan cheese is sprinkled on top of the soup for a rich and savoury taste.
  • Ricotta cheese: Creamy ricotta cheese is an essential ingredient in lasagna. Here it’s added on top of the soup.
  • Basil: Fresh basil to garnish.
  • Mafalda noodles: Mafalda noodles are basically like mini lasagna noodles. You can also use broken up pieces of lasagna noodles.
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*Full ingredient measurements and recipe instructions are at the end of the blog post in the recipe card.

How to make lasagna soup

Step 1

Heat the olive oil in a pot then sauté the onion and garlic for a couple minutes. Then add the chopped carrots and peppers and continue to sauté for 3-4 minutes.

  • sautéed onions and garlic in a white pot
  • chopped peppers, carrots and onions in a pot

Step 2

Next add the crushed tomatoes, Italian seasoning and vegetable broth and bring the soup to a light boil, then cover and let the soup simmer on low heat for 15 minutes.

Tip: while the soup cooks, cook the noodles.

  • chopped vegetables, crushed tomatoes and dried herbs in a pot
  • broth being poured into a pot of crushed tomatoes and chopped vegetables

Step 3

Blend the soup until smooth in blender or with an emulsion blender. Serve the soup with the Mafalda pasta, ricotta, basil and parmesan cheese.

  • tomato soup in a blender
  • a bowl of lasagna soup topped with ricotta and basil

How to store

*I recommend storing the soup broth and noodles separately. Storing the noodles in the broth will make the noodles mushy.

Fridge: Let the soup cool to room temperature then transfer the soup into airtight containers; glass ones with tight-fitting lids work best! Store in the fridge for up to 4 days.

Freezer: Lasagna soup can be frozen! Pour it into freezer-safe containers, leaving about an inch of space at the top to allow for expansion. Label with the date (always a good habit) and pop it into the freezer for up to 2 months. When you’re ready to reheat, it’s best to thaw overnight in the fridge. Then, warm it up on the stove, stirring occasionally.

Expert tips for making lasagna soup

  • Sauté to perfection: Begin by slowly sautéing your vegetables, especially the onions and garlic, in olive oil until they’re soft and translucent. This process releases their natural sugars, creating a deeper flavour profile for the entire soup!
  • Use good quality broth: Don’t skimp on the vegetable broth! A good-quality broth adds a rich depth of flavour. Consider making your own or opting for a store-bought version with low sodium and no artificial additives.
  • Use fresh basil: While dried Italian seasoning brings classic flavours, adding fresh basil at the end can make a world of difference. This provide a burst of freshness that perfectly complements the soup’s rich taste.
  • Cook the noodles separately: Mafalda noodles or any other pasta can absorb a lot of liquid and become overly soft if left in the soup for too long. To prevent this, cook the noodles separately and add them directly to the bowls of soup.
  • Add cheese on top: To get that true lasagna feel, serve with a dollop of ricotta and a sprinkle of parmesan on top. If mixing it into the soup, do it at the very end of the cooking process. Overheating can cause the cheese to separate, which might alter the texture of your soup.

Vegetarian lasagna soup FAQ

Can I freeze lasagna soup?

Yes! Lasagna soup can be frozen. I however don’t recommend freezing the pasta as it can become mushy left sitting in the soup.

Can I add other veggies to this soup?

Absolutely! You can add tomatoes, zuchinnis, mushrooms or any other vegetables you love to this soup. You can also add any beans or lentils you like to add even more protein to this soup.

Can I make this soup gluten-free?

Yes. Just use gluten-free noodles!

two bowls of vegetarian lasagna soup with a napkin on the side

Try these soup recipes next!

If you tried this Vegetarian Lasagna or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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lasagna soup in a bowl topped with ricotta and basil

Vegetarian Lasagna Soup

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This vegetarian lasagna soup recipe brings you all the flavours you love in a lasagna in soup form! Not only is it easy to make it’s also ready in just 30 minutes.

Ingredients

Units Scale
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 medium carrot, chopped
  • 1/2 cup chopped bell pepper
  • 14-ounce can of crushed tomatoes
  • 2 cups vegetable broth
  • 1 tsp Italian seasoning
  • salt & pepper to taste
  • 1 cup mafalda noodles or lasagna noodles broken into small pieces
  • 1/2–1 cup Ricotta cheese
  • 1/4 cup shredded parmesan
  • 2 tbsp chopped basil

Instructions

  1. Heat the olive oil in a pot on medium-high heat then add the onion and garlic and sauté for 1-2 minutes.
  2. Add the carrot and pepper and sauté for another 3-4 minutes.
  3. Add the crushed tomatoes, vegetable broth and Italian seasoning and bring to a light boil, then cover and let simmer for 15 minutes.
  4. While the soup cooks, cook the pasta in a pot according to package directions. 
  5. Transfer the soup to a blender (or use an emulsion blender) and blend the soup until smooth. Season with salt and pepper to taste. 
  6. To serve add some broth, noodles, a scoop of ricotta, parmesan cheese, and basil to a bowl and enjoy.

Notes

Store in the fridge up to 4 days. Store the soup and noodles separately.

 

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 320
  • Sugar: 7g
  • Fat: 17g
  • Carbohydrates: 30g
  • Fiber: 3.5g
  • Protein: 14g