Name: Vegetarian Lasagna Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 celery ribs, diced; 1 small carrot, peeled and chopped small; 1 medium red bell pepper, seeded, cored and diced; 8oz cremini mushrooms, sliced; Kosher salt and freshly ground black pepper; 4 garlic cloves, minced; 1 28-oz whole peeled tomatoes, crushed by hand or with an immersion blender; 4 cups low-sodium vegetable broth; 1½ teaspoons dried oregano; 1 teaspoon dried basil; ½ teaspoon dried rosemary (or dried thyme leaves); ¼ teaspoon red pepper flakes; 1 teaspoon balsamic vinegar; 6 to 7 dried lasagna noodles (not quick cooking); 8 oz ricotta cheese; 1 cup freshly shredded mozzarella cheese; ½ cup freshly grated parmesan cheese; ¼ cup fresh chopped basil (or Italian parsley), divided

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This Vegetarian Lasagna Soup is the ultimate comfort food on a cold day. It’s made with hearty veggies, homemade marinara sauce, and tender noodles. Each bowl is topped with a creamy mixture of ricotta cheese, mozzarella cheese, parmesan cheese, and garnished with fresh chopped basil.

During the fall and winter, I always have a pot of delicious soup simmering on the stove. This vegetarian lasagna soup has become one of my new favorite recipes to make when I’m craving something warm and comforting.

The best part is that everything is made in one pot. It’s much easier than making traditional lasagna that’s baked in the oven. This soup is perfect to make for a quick weeknight dinner.

Table of Contents

Vegetarian Lasagna Soup Ingredients

Olive oil: This adds richness to the soup.

Yellow onion, celery, and carrot: The combination of onion, celery, and carrot is a classic aromatic base for many Italian dishes. It gives this soup good flavor.

Red bell pepper: This adds a subtle sweetness to the soup.

Cremini mushrooms: These have a firm, chewy texture which replaces the “meat” in traditional lasagna soup recipes. I love using cremini or baby bella mushrooms due to their savory umami flavor.

If you don’t like mushrooms, you can substitute with another bell pepper (red, yellow, orange or green), diced zucchini, or yellow squash.

Seasoning: I use dried oregano, dried basil, dried rosemary (or thyme), red pepper flakes, and a little kosher salt and freshly ground black pepper to season the soup. You can use fresh herbs if you prefer.

If you don’t have these dried herbs, you can substitute with 1 tablespoon of Italian seasoning.

Garlic: Fresh garlic is a must for this soup.

Whole peeled tomatoes: I recommend using canned Italian tomatoes, because they usually have less water content and turn into a delicious tomato sauce when cooked.

Vegetable broth: I use Better Than Bouillon Seasoned Vegetable Base for this soup. You can use homemade or your favorite store-bought broth.

Balsamic vinegar: This gives the soup a deeper flavor and adds a touch of sweetness.

Lasagna noodles: Use noodles that are meant to be boiled, not “oven safe” lasagna noodles. I recommend breaking them into 4 or 5 small pieces so it’s easy to eat.

Ricotta cheese mixture: I use a blend of fresh ricotta cheese, freshly shredded mozzarella, and freshly grated parmesan cheese.

Fresh herbs: You can use Italian parsley or basil, depending on your taste preferences.

How to make Vegetarian Lasagna Soup

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the onions, celery, and carrot, and sauté for 5 to 7 minutes, stirring occasionally until the vegetables have softened.

Add the mushrooms, red bell pepper, garlic, a generous pinch of salt, and a few grinds of freshly ground black pepper, and let cook for 5 to 7 minutes, stirring occasionally until the mushrooms are starting to brown.

Add the tomatoes, dried oregano, dried basil, dried rosemary (or dried thyme if using), red pepper flakes, and balsamic vinegar, and let cook for 3 minutes. Pour in the the vegetable broth and bring the soup to a boil.

Add the broken lasagna noodles and turn the heat down to medium low and let simmer, uncovered, until the noodles are tender (about 10 to 12 minutes). The soup will reduce slightly.

While the noodles are cooking, add the ricotta cheese, mozzarella cheese, and parmesan cheese to a medium mixing bowl. Mix until combined. Gently stir in 2 tablespoons of the chopped parsley or fresh basil.

When the lasagna noodles are tender, remove the pot from the heat and stir in the remaining 2 tablespoons of chopped parsley or fresh basil.

Ladle the soup into bowls and add a generous scoop of the cheese mixture in each bowl. Garnish with more fresh parsley or basil if desired. (The cheese will melt into the soup).

What to serve with lasagna soup

Salad – Arugula lemon salad, Italian chopped salad, simple green salad, fresh garden salad, Cesar salad, caprese salad.

Bread – Garlic bread, focaccia bread, garlic knots, bread sticks, Italian loaf.

Side dishes – Bruschetta, roasted vegetables, stuffed mushrooms, antipasto platter.

Please let me know how you like this Vegetarian Lasagna Soup recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this lasagna soup as much as I do.