This Vegetarian Creamy Lasagna Soup is a cozy hug in a bowl! It’s packed with tender noodles, veggies, and a creamy sauce that makes each spoonful delightful. Yum!
Honestly, who needs a plate when you can have all the goodness of lasagna in soup form? I like to top mine with extra cheese and basil—it’s pure comfort food! 🧀🌿
Key Ingredients & Substitutions
Olive Oil: This is a great base for sautéing the veggies. You can substitute with coconut oil or butter if you prefer a different flavor profile. Both work well!
Mushrooms: For an earthy flavor, I recommend cremini or button mushrooms. If you’re not a fan, you can use diced zucchini or eggplant for a different twist.
Vegetable Broth: Use homemade or store-bought broth, but if you’re in a pinch, water can work too. Just add a bit more seasoning to boost the flavor!
Pasta: Mini lasagna sheets make it fun! You can try other small pastas like shells or even gluten-free pasta if needed.
Cheese: Ricotta, mozzarella, and Parmesan create the creamy factor. If you’re looking for dairy-free options, try cashew cream or dairy-free cheese alternatives!
How Do I Create Perfectly Creamy Soup Without Curdling?
To keep your soup creamy, it’s important to add the cheese mixture gently. Here’s how:
- Prepare your cheese mixture before adding to the soup. Mix well to ensure an even texture.
- Turn down the heat to low before adding the cheese mixture to prevent it from boiling.
- Add the cheese gradually while stirring constantly to create a smooth consistency.
This technique will ensure that your soup stays velvety without the cheese separating or curdling. Enjoy your cooking!
Vegetarian Creamy Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 8 oz mini lasagna pasta or broken lasagna sheets (mini farfalle pasta can be substituted)
- 1 cup fresh spinach leaves
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half and half
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and around 20-25 minutes to cook, so you’ll have a warm, comforting meal ready in about 40 minutes. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until softened. Then, add the minced garlic and sliced mushrooms. Cook these delicious ingredients together until the mushrooms are tender and slightly browned, which should take about 5-6 minutes.
2. Create the Soup Base:
Next, pour in the vegetable broth, bringing everything to a simmer. Stir in the Italian seasoning, dried basil, and if you like a little heat, the red pepper flakes. Let it simmer for about 5 minutes to blend those lovely flavors together.
3. Cook the Pasta:
Now it’s time to add the pasta! Toss in the mini lasagna pasta (or the broken lasagna sheets) and cook according to the package instructions until al dente, usually around 7-9 minutes. Keep an eye on it to prevent overcooking.
4. Add Spinach:
Once your pasta is just right, reduce the heat to low and gently stir in the fresh spinach leaves. Cook until the spinach wilts, which should happen quickly.
5. Mix the Cheese & Cream:
In a separate bowl, mix together the ricotta cheese, shredded mozzarella, grated Parmesan, and heavy cream until they’re well combined. This will create the creamy, cheesy goodness that makes this soup so special!
6. Combine and Serve:
Gradually add the cheese mixture to your soup, stirring gently to create that luscious creamy texture. Warm through, but remember—don’t let it boil! Finally, taste and add salt and freshly ground black pepper as needed.
7. Garnish and Enjoy:
Serve the soup hot, garnishing each bowl with a sprinkle of fresh parsley and an extra dash of black pepper if you wish. Enjoy this comforting, hearty soup filled with all the flavors of your favorite lasagna!
Can I Use a Different Type of Pasta?
Absolutely! While mini lasagna pasta is ideal, you can substitute it with any small pasta like mini farfalle, shell pasta, or even rotini. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose.
Can I Prepare This Soup in Advance?
Yes, you can prep the soup in advance! Just prepare the base (onions, garlic, mushrooms, broth, and seasoning) and store it separately from the pasta and cheese mixture. When you’re ready to enjoy, heat the base and add cooked pasta and the cheese mixture to finish it off!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much in the fridge, you can reheat it on the stove with a splash of vegetable broth or water to bring back that creamy consistency.
Can I Make This Soup Dairy-Free?
Yes, you can! Substitute the ricotta, mozzarella, and Parmesan with plant-based cheese alternatives or nutritional yeast for added flavor. Use coconut milk or a dairy-free cream substitute to keep it rich and creamy!
