This One-Pot Vegetarian Lasagna Soup is a warm hug in a bowl! It’s packed with veggies, noodles, and cheese, all simmered together for comfort food that’s super easy to make.
I love how everything cooks in one pot—less mess for me! Plus, the cheesy goodness is a hit with everyone. Who can resist that bubbly layer on top? 🍲🧀
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing because it adds a nice flavor. If you’re out, you can use avocado oil or vegetable oil, which work well too!
Vegetables: Onions, carrots, and celery bring depth to the soup. You can swap the mushrooms for zucchini or bell peppers if you prefer.
Seasonings: Dried oregano and basil give that classic Italian taste. If you have fresh herbs, feel free to use one tablespoon of fresh herbs instead of the dried ones!
Lasagna Noodles: I like breaking them into smaller bits, making the soup easier to eat. If gluten-free, use gluten-free pasta or even zucchini noodles for a lighter option.
Cheese: Ricotta is creamy and adds a nice texture. If you’re vegan, try using a plant-based ricotta or tofu blended with nutritional yeast for a cheesy flavor.
How Do I Get the Perfect Balance of Flavors?
Building flavor in this soup is key! Start by sautéing your vegetables to bring out their sweetness. Don’t rush this step! It helps deepen the flavor profile.
- Cook vegetables until softened and fragrant before adding garlic and spices.
- Let your crushed tomatoes and broth simmer together for at least a few minutes before adding noodles. This develops a richer taste.
- Taste as you go! Adjust with salt and pepper to make sure everything is well-seasoned.
Enjoy the process, and don’t hesitate to tweak things to suit your taste! Making it your own is half the fun.
One-Pot Vegetarian Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 28 ounces crushed tomatoes (canned)
- 4 cups vegetable broth
- 6 ounces lasagna noodles, broken into bite-size pieces
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese (plus more for serving)
- 1 cup shredded mozzarella cheese (plus more for serving)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil, chopped for garnish
- Sour cream or Greek yogurt, for topping (optional)
How Much Time Will You Need?
This delicious One-Pot Vegetarian Lasagna Soup takes about 15 minutes to prepare and another 15-20 minutes to cook. In just around 30-35 minutes, you’ll have a hearty and comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and chopped mushrooms. Sauté these ingredients until the vegetables are soft and the mushrooms have released their moisture, which should take about 5-7 minutes.
2. Enhance the Flavor:
Next, stir in the minced garlic, dried oregano, dried basil, red pepper flakes (if you’re using them), salt, and black pepper. Cook this mixture for another 1-2 minutes until the garlic is fragrant and everything is well combined.
3. Add Tomatoes and Broth:
Pour in the crushed tomatoes and pour in the vegetable broth. Stir everything together to combine nicely.
4. Cook the Noodles:
Bring the mixture to a gentle simmer and then add the broken lasagna noodles. Allow the soup to simmer uncovered for about 8-10 minutes, or until the noodles are tender. Be sure to stir occasionally to keep the noodles from sticking to the bottom of the pot.
5. Add the Spinach:
Once the noodles are cooked, reduce the heat to low and stir in the chopped spinach. Cook this for about 1-2 minutes until the spinach is wilted and bright green.
6. Mix in the Cheeses:
Turn off the heat and gently fold in the ricotta, mozzarella, and Parmesan cheeses. Stir until everything is creamy and combined.
7. Final Touches:
Taste your soup and adjust the seasoning with salt and pepper if needed. It should be flavorful and delicious!
8. Serve and Enjoy:
Serve your One-Pot Vegetarian Lasagna Soup hot, topped with extra shredded mozzarella, Parmesan, and fresh basil. If you’d like, add a dollop of ricotta or a spoonful of sour cream or Greek yogurt for a creamy touch!
Enjoy your warm, comforting bowl of One-Pot Vegetarian Lasagna Soup!
Can I Use Different Types of Pasta?
Absolutely! While lasagna noodles work great, feel free to substitute with any short pasta, like penne or fusilli. Just adjust the cooking time according to the pasta type you choose!
Can This Soup Be Made in Advance?
Yes, you can make the soup ahead of time! Store it in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of broth if it thickens up too much.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, you can use cottage cheese or a blended mixture of firm tofu with a bit of lemon juice and nutritional yeast for a dairy-free option. Both will add creaminess to your soup!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove or in the microwave, stirring occasionally for even heat.
