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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 and has 14 grams of protein per serving. If you love this recipe you’ll also love this Creamy Tuscan Tortellini Soup!
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If you love all the flavours of a classic veggie lasagna or Vegetarian Baked Ziti but want something a little lighter and easier, this Vegetarian Lasagna Soup is the answer. It has everything you love from the traditional dish served up in a cozy, comforting soup that’s ready in 30 minutes.
I’ve tested plenty of soup recipes over the years, and this one has quickly become a reader favourite because it’s simple and a crowdpleaser. This soup can be enjoyed as a meal and is guaranteed to become a new staple in your weeknight rotation.
Recipe Highlights
- Nutritious and satisfying: Packed with veggies, pasta, and cheese, this soup delivers a balanced meal with 320 calories, 14 grams of protein, and 3.5 grams of fibre per serving. Also try this Cottage Cheese Macaroni and Cheese for another high protein pasta you’ll love.
- Quick and easy: All the flavour of lasagna without the layering and baking and ready in just 30 minutes.
- Customizable: Use any pasta shape you love, add extra veggies, or stir in white beans like I use in this Tuscan White Bean Soup for even more protein and fibre.
Key Ingredients
- Pasta: I like to use mini lasagna pasta, called Mafalda pasta in this recipe and other dishes like my One Pot French Onion Pasta. You can also use broken up pieces of lasagna noodles.
- Crushed tomatoes: Use a good quality brand of crushed tomatoes. This will make a big difference in the flavour of the soup.
- Ricotta cheese: This is a key ingredient in lasagna that is added on top of the soup. It is optional but adds a nice boost of protein to the soup. Use any extra Ricotta cheese to make a batch of Zucchini Roll Ups.
*Full ingredient measurements and recipe instructions are at the end of the blog post in the recipe card.
How To Make Vegetarian Lasagna Soup
Step 1: Sauté the onion, garlic, carrots and peppers.
Step 2: Add the crushed tomatoes, Italian seasoning and broth and bring the soup to a light boil, then cover and let the soup simmer for 15 minutes.
Step 3: Blend the soup until smooth.
Step 4: Add cooked pasta, parmesan cheese and fresh basil and mix together.
Step 5: Serve with a scoop of ricotta and extra grated parmesan cheese.
How To Store
For best results, store the broth and noodles separately so the pasta doesn’t get mushy. Keep the broth in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop.
Jess’s Tips
- Sauté for flavour: Take a few extra minutes to cook the onions, garlic, and veggies until softened and fragrant. This builds a richer base for the soup.
- Choose a good broth: Use a high-quality vegetable broth for the best flavour.
- Cook noodles separately: If you cook the pasta in the soup it will all the broth and you won’t be left with my soup.
- Layer with cheese: Finish each bowl with ricotta and Parmesan for that true lasagna flavour. Use leftover ricotta to make some Ricotta Pea Pasta.
- Make it ahead: The soup base tastes even better the next day as the flavours deepen. Store the broth separately and cook fresh pasta when ready to eat.
Frequently Asked Questions
Yes! Lasagna soup can be frozen. However I recommend freezing the broth and adding the pasta and ricotta cheese fresh.
Absolutely! You can add tomatoes, zucchini, 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.
Try These Soup Recipes Next
Soups & Stews
Roasted Acorn Squash Soup
Soups & Stews
Vegan Minestrone Soup
Soups & Stews
White Bean And Kale Soup
Soups & Stews
Golden Chickpea Soup
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!
Vegetarian Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Cook
- Cuisine: Italian
- Diet: Vegetarian
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
- 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
- Heat the olive oil in a pot on medium-high heat then add the onion and garlic and sauté for 1-2 minutes.
- Add the carrot and pepper and sauté for another 3-4 minutes.
- Add the crushed tomatoes, vegetable broth and Italian seasoning and bring to a light boil, then cover and let simmer for 15 minutes.
- While the soup cooks, cook the pasta in a pot according to package directions.
- Transfer the soup to a blender (or use an emulsion blender) and blend the soup until smooth. Season with salt and pepper to taste.
- To serve add some broth, noodles, a scoop of ricotta, parmesan cheese, and basil to a bowl and enjoy.
Notes
- Sauté onions, garlic, and veggies until soft for a richer base.
- Use a good-quality vegetable broth for the best flavour.
- Cook pasta separately so it doesn’t absorb all the broth.
- Top each bowl with ricotta and Parmesan for lasagna-style flavour.
- Make this soup ahead of time. The broth tastes even better the next day!
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 7g
- Fat: 17g
- Carbohydrates: 30g
- Fiber: 3.5g
- Protein: 14g
Delicious! My kids, husband and I gobbled it up.
Happy you all enjoyed! 🙂