Lasagna Soup Recipe Vegetarian: Easy and Delicious Meal

Lasagna is a classic Italian dish that many of us adore for its layers of rich tomato sauce, creamy cheese, and hearty pasta. But what if you could enjoy all those comforting flavors in a warm, cozy bowl without the lengthy baking time or heavy layers?

Enter Lasagna Soup, a delightful, vegetarian twist on the traditional favorite. This recipe captures all the essence of lasagna with the convenience and soul-warming appeal of a soup.

It’s perfect for busy weeknights, chilly evenings, or anytime you crave something wholesome and satisfying.

Our vegetarian lasagna soup recipe is packed with fresh vegetables, herbs, and tender pasta, simmered in a flavorful tomato broth, and topped with melted cheese and fresh basil. Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your routine, this soup will quickly become a favorite.

Plus, it’s easy to customize, making it a versatile addition to your recipe collection.

Why You’ll Love This Recipe

This vegetarian lasagna soup is a fantastic way to indulge in all the deliciousness of lasagna without the fuss of assembling layers and waiting for a long bake. It’s:

• Quick and easy: Ready in about 30 minutes, perfect for busy nights.
• Comforting and hearty: A warm, filling meal that brings all the familiar flavors of lasagna.
• Vegetarian-friendly: Loaded with fresh vegetables and no meat, suitable for meatless diets.
• Customizable: You can easily swap veggies or add your favorite plant-based proteins.
• Perfect for leftovers: Soup tastes even better the next day and reheats beautifully.

Plus, it pairs wonderfully with crusty bread or a crisp side salad for a complete meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 6 cups vegetable broth
• 8 ounces no-boil lasagna noodles, broken into bite-sized pieces
• 1 (15-ounce) can cannellini beans, drained and rinsed
• Salt and black pepper, to taste
• 1 cup shredded mozzarella cheese (or vegan cheese for dairy-free)
• 1/2 cup grated Parmesan cheese (optional, or vegan alternative)
• Fresh basil leaves, for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Ladle for serving
• Bowls for serving

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent.
2. Add the minced garlic, diced carrot, celery, zucchini, and red bell pepper. Sauté for 5-7 minutes until the vegetables are tender and fragrant.
3. Stir in the dried oregano, basil, and crushed red pepper flakes. Cook for another minute to release the flavors.
4. Add the crushed tomatoes and vegetable broth. Stir well to combine, then bring the mixture to a gentle boil.
5. Once boiling, add the broken lasagna noodles and cannellini beans. Reduce heat to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are tender.
6. Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
7. Ladle the soup into bowls. Sprinkle generously with shredded mozzarella and Parmesan cheese.
8. Garnish with fresh basil leaves and serve immediately with crusty bread or a side salad.

Tips & Variations

“Don’t worry about the noodles sticking together initially; stirring them as they cook will help keep them separate.”

• Make it vegan: Use your favorite vegan cheese or nutritional yeast instead of dairy cheese.
• Add more veggies: Spinach, mushrooms, or kale make great additions for extra nutrition.
• Protein boost: Stir in cooked lentils or plant-based sausage for a heartier soup.
• Spice it up: Add a pinch of smoked paprika or Italian seasoning for a smoky depth.
• Use fresh herbs: Swap dried oregano and basil for fresh if available, adding them at the end for vibrant flavor.
• Leftover hacks: This soup thickens as it sits; add a splash of broth or water when reheating.

Nutrition Facts

Serving Suggestions

This vegetarian lasagna soup pairs beautifully with a variety of sides and toppings to round out your meal. Consider serving it with:

• Warm, crusty garlic bread or focaccia for dipping
• A crisp green salad dressed with balsamic vinaigrette
• Roasted or steamed vegetables for extra nutrients
• A sprinkle of chili flakes or a drizzle of good olive oil for added flavor

For a lighter touch, try topping each bowl with a dollop of creamy ricotta or a swirl of vegan cashew cream. Don’t forget a fresh basil garnish to brighten the dish!

Conclusion

If you love the comforting flavors of lasagna but want something quicker and lighter, this vegetarian lasagna soup is your new go-to recipe. It’s packed with wholesome vegetables, hearty beans, and tender pasta, all simmered in a rich tomato broth that tastes like a warm hug in a bowl.

The best part is how easy it is to customize — add your favorite veggies or plant-based proteins to suit your taste.

This recipe is perfect for cozy dinners, meal prep, or anytime you need a comforting dish without complicated steps. Plus, it’s a great introduction to vegetarian cooking for anyone looking to explore meatless meals.

For more delicious vegetarian and vegan recipes, be sure to check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners, Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas, and Vegetarian Swiss Chard Recipes for Healthy Meals.

Enjoy your delicious, meatless lasagna soup!

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