Creamy Vegetarian Lasagna Soup – Comfort in a Bowl
All the cozy flavors of lasagna in a creamy, meatless soup—this one-pot dish is pure comfort in every spoonful.
- 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
Ingredients
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 zucchini, diced
1 bell pepper, diced (any color)
1 1/2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons tomato paste
1 can (28 oz) crushed tomatoes
4 cups vegetable broth
8 lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1/4 cup heavy cream or half-and-half
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
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.
