Why You’ll Love This Recipe

I love how this recipe brings the soul of lasagna into a much simpler form. No layering, no baking—just a warm, rich, spoonable version of a classic. It’s meatless but still incredibly filling, thanks to the veggies, pasta, and creamy cheese stirred in at the end. It’s the kind of meal I turn to when I want something cozy, hearty, and family-friendly without a lot of cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion (diced)
Garlic (minced)
Carrots (sliced or chopped)
Zucchini (chopped)
Mushrooms (sliced)
Crushed tomatoes
Tomato paste
Vegetable broth
Italian seasoning
Salt
Black pepper
Lasagna noodles (broken into pieces)
Heavy cream or half-and-half
Ricotta cheese
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Fresh basil or parsley (for garnish)

Directions

I heat olive oil in a large pot over medium heat. I sauté the onion, garlic, carrots, mushrooms, and zucchini until they soften—about 5–7 minutes.
I stir in the tomato paste, then add the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper.
I bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes.
I add the broken lasagna noodles and cook until tender, usually another 10–12 minutes, stirring occasionally so the noodles don’t stick.
Once the noodles are done, I lower the heat and stir in the heavy cream to add richness.
Just before serving, I stir in a scoop of ricotta and a handful of shredded mozzarella until everything melts into a creamy, lasagna-like consistency.
I ladle the soup into bowls, top with grated parmesan and fresh herbs, and serve warm.

Servings and timing

This recipe serves 4–6.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I add spinach or kale in the last few minutes of cooking for an extra green boost. I’ve also swapped the lasagna noodles for short pasta like rotini or broken fettuccine. When I want a lighter version, I use whole milk instead of cream and just a bit of cheese for richness. If I’m feeling extra indulgent, I dollop seasoned ricotta on top of each bowl before serving, just like the real lasagna layers.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The noodles do continue to soak up liquid, so I often add a splash of broth or water when reheating. I warm it on the stove or in the microwave until hot and creamy again. This soup also freezes well—though I sometimes freeze it before adding the cream and cheese, then stir those in fresh after thawing.

FAQs

Can I make this soup vegan?

Yes, I’ve made it with plant-based cream and cheese, and it still turns out creamy and delicious. I use nutritional yeast for a cheesy flavor and vegan ricotta or cashew cream.

What’s the best pasta for lasagna soup?

I like to use traditional lasagna noodles broken into rough pieces, but any short pasta like fusilli or penne works if that’s what I have on hand.

Can I make this soup ahead of time?

Absolutely. It tastes even better the next day. I just store the soup without the cheese, then reheat and stir in the ricotta and mozzarella before serving.

Is it possible to make this soup gluten-free?

Yes. I use gluten-free lasagna noodles or pasta and check that the broth and tomato products are gluten-free too.

How thick is this soup supposed to be?

It’s meant to be hearty and somewhat thick, almost like a stew. But I adjust the consistency with more broth or a splash of cream depending on how I like it.

Conclusion

Creamy vegetarian lasagna soup is one of my favorite comfort meals—easy, cozy, and full of classic Italian flavors. It’s got all the layers of flavor I love in lasagna without the time and effort of building a casserole. Whether I’m serving it on a chilly evening or saving leftovers for lunch, this soup always brings comfort to the table in the most satisfying way.

Creamy Vegetarian Lasagna Soup – Comfort in a Bowl

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All the cozy flavors of lasagna in a creamy, meatless soup—this one-pot dish is pure comfort in every spoonful.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Main Course, Soup
Method: One-Pot, Simmered
Cuisine: Italian-Inspired
Diet: Vegetarian

Instructions

In a large pot or Dutch oven, heat olive oil over medium heat.

Add onion and sauté until soft, about 4 minutes. Stir in garlic, zucchini, and bell pepper; cook another 5 minutes.

Stir in Italian seasoning, red pepper flakes (if using), salt, and pepper.

Add tomato paste and cook for 1–2 minutes, stirring constantly.

Pour in crushed tomatoes and vegetable broth. Bring to a boil.

Add broken lasagna noodles and reduce heat to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until noodles are tender.

Stir in ricotta cheese, heavy cream, and mozzarella until melted and creamy.

Add Parmesan cheese and mix until well combined.

Taste and adjust seasoning if needed.

Ladle into bowls and garnish with chopped basil or parsley. Serve hot.

Notes

For a vegan version, use plant-based cream and cheese alternatives.

Add chopped spinach or kale in the last few minutes of cooking for extra greens.

Broken lasagna noodles give an authentic feel, but any pasta shape works.

Store leftovers in the fridge for up to 3 days. Add a splash of broth when reheating.