Creamy Vegetarian Lasagna Soup – Cozy, Cheesy, and Comforting in One Pot
If you love the rich, cheesy flavor of lasagna but don’t want the hassle of layering noodles, sauce, and cheese, this Creamy Vegetarian Lasagna Soup is your new favorite comfort food. It has all the cozy flavors of classic lasagna — a creamy tomato base, tender noodles, and melted cheese — but in the form of a warm, hearty soup.
Made in just one pot, this lasagna soup is easy to prepare and packed with wholesome vegetables, making it the perfect cozy weeknight dinner. It’s hearty enough to satisfy everyone at the table, yet completely meatless and naturally comforting.
Why You’ll Love This Creamy Vegetarian Lasagna Soup
1. All the flavors of lasagna — without the layering.
No oven, no fuss. Everything cooks together in one pot for maximum flavor with minimal effort.
2. Creamy, cheesy, and deeply comforting.
A combination of ricotta, mozzarella, and Parmesan makes the soup rich and satisfying.
3. Packed with vegetables.
Tomatoes, spinach, zucchini, and carrots add color, texture, and nutrition.
4. Easy to customize.
Use your favorite pasta shape, swap in other veggies, or make it vegan with simple substitutions.
5. Great for leftovers.
The flavors deepen over time, making it even more delicious the next day.
What You’ll Need
This lasagna soup comes together with simple ingredients you likely already have in your pantry and fridge.
For the Soup Base:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 medium carrot, grated or finely chopped
- 1 small zucchini, chopped
- 1 red bell pepper, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
For the Broth and Pasta:
- 4 cups vegetable broth
- 2 cups water
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 8 lasagna noodles, broken into bite-sized pieces (or about 6 ounces pasta of choice)
For the Creamy Finish:
- 1 cup ricotta cheese
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
For Garnish (Optional):
- Fresh basil or parsley, chopped
- Extra mozzarella or Parmesan
- A dollop of ricotta for serving
Step-by-Step Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add onion, carrot, zucchini, and bell pepper. Sauté for 5–6 minutes, stirring occasionally, until softened and fragrant.
Add garlic, Italian seasoning, and red pepper flakes. Stir for another 30 seconds until aromatic.
Step 2: Add the Tomatoes and Broth
Stir in the crushed tomatoes, tomato paste, vegetable broth, and water.
Season with salt and pepper, then bring to a gentle boil.
Once boiling, reduce heat to medium and let the soup simmer for about 10 minutes to allow the flavors to blend.
Step 3: Add the Pasta
Break the lasagna noodles into small, bite-sized pieces (roughly 1–2 inches long).
Add them to the simmering soup and cook until tender, about 10–12 minutes.
Stir occasionally so the noodles don’t stick to the bottom of the pot.
Tip: If the soup thickens too much as the noodles cook, add a little extra broth or water to reach your desired consistency.
Step 4: Make It Creamy
Once the noodles are cooked, reduce the heat to low.
Stir in ricotta cheese, heavy cream, mozzarella, and Parmesan. Mix gently until the cheeses melt into the broth and create a creamy, velvety texture.
Taste and adjust seasoning with more salt and pepper if needed.
Step 5: Add Greens (Optional)
If using spinach or kale, stir it in at the end and let it wilt for about 1–2 minutes before serving.
This adds color and freshness without overpowering the flavor.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with a spoonful of ricotta, extra mozzarella, or grated Parmesan.
Finish with a sprinkle of fresh basil or parsley for brightness.
Serve with warm bread or a side salad for a complete meal.
Tips for Perfect Vegetarian Lasagna Soup
- Break noodles before cooking.
Smaller pieces are easier to eat and help the soup thicken nicely. - Adjust the consistency.
If you like your soup thicker, let it simmer uncovered a bit longer. For a thinner broth, add more liquid. - Add greens at the end.
Spinach or kale should be stirred in just before serving to keep their color vibrant. - Use full-fat dairy for best texture.
It makes the soup rich and creamy without curdling. - Stir frequently after adding pasta.
This prevents sticking and ensures even cooking. - Make it in advance.
The flavors deepen overnight, so this soup tastes even better the next day.
Flavor Variations
Once you’ve mastered the base recipe, there are endless ways to customize your lasagna soup.
Vegetarian Variations
Mushroom Lasagna Soup:
Add 1 1/2 cups sliced mushrooms in Step 1 for an earthy flavor boost.
Roasted Veggie Version:
Stir in roasted zucchini, eggplant, or red peppers for a more robust, smoky soup.
Spinach and Artichoke:
Add chopped spinach and canned artichoke hearts for a fun twist on classic dip flavors.
Vegan Option
Swap dairy with plant-based alternatives:
- Use cashew cream or coconut cream instead of heavy cream.
- Substitute vegan ricotta or silken tofu blended with lemon juice for the ricotta.
- Use dairy-free mozzarella and Parmesan-style cheese shreds.
Gluten-Free Option
Use gluten-free lasagna noodles or any small gluten-free pasta such as fusilli or penne.
Serving Suggestions
This creamy vegetarian lasagna soup pairs wonderfully with:
- Garlic bread or baguette slices – perfect for dipping into the rich broth.
- Simple green salad with vinaigrette to balance the creaminess.
- Roasted vegetables for an extra dose of nutrition.
- Crispy chickpeas or croutons on top for a fun crunch.
It’s a comforting meal all on its own, but a side of crusty bread makes it extra satisfying.
How to Store and Reheat
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The noodles will absorb more liquid over time, so add a splash of broth or water when reheating.
Freezer:
For best texture, freeze the soup before adding pasta. Store in freezer-safe containers for up to 2 months.
When ready to serve, thaw overnight in the fridge, bring to a simmer, and add fresh pasta.
Reheat:
Warm on the stove over medium heat, stirring occasionally, until heated through. Add extra broth or cream as needed.
Make-Ahead Option
You can prepare the soup base (without dairy or noodles) a day in advance and store it in the refrigerator.
When ready to serve, bring it to a simmer, add the noodles, cook until tender, then stir in the cheeses and cream just before serving.
This makes dinner prep quick and easy while keeping the texture perfectly creamy.
Troubleshooting
Soup too thick:
Add extra broth or water a little at a time until it reaches your desired consistency.
Soup too thin:
Simmer uncovered for a few extra minutes to reduce and thicken.
Cheese curdled or separated:
Make sure to reduce the heat to low before adding ricotta and cream. Stir gently and avoid boiling after adding dairy.
Pasta overcooked:
Add the noodles only when the soup is simmering steadily and keep a close eye on the time — 10–12 minutes is usually perfect.
Lacks flavor:
Adjust seasoning with more salt, Italian herbs, or an extra spoonful of tomato paste for depth.
Frequently Asked Questions
Can I make this vegan?
Yes. Use plant-based dairy alternatives like vegan cheese, cashew cream, or coconut cream.
Can I use different pasta shapes?
Absolutely. Rotini, fusilli, or broken spaghetti work just as well.
Can I use marinara sauce instead of crushed tomatoes?
Yes, substitute with 3 cups of marinara sauce for a richer, sweeter flavor.
What vegetables work best?
Zucchini, bell peppers, mushrooms, carrots, spinach, and kale all blend beautifully.
Can I make it in a slow cooker?
Yes. Add all ingredients except pasta and dairy to the slow cooker and cook on LOW for 6–7 hours. Stir in pasta and dairy during the last 20–30 minutes.
Nutrition Information (Approximate per serving)
- Calories: 320
- Protein: 14g
- Fat: 15g
- Carbohydrates: 34g
- Fiber: 4g
(Values may vary based on cheese type, pasta brand, and vegetables used.)
Why This Recipe Works
This soup captures everything we love about lasagna — the rich tomato sauce, the tender pasta, the creamy cheese — in an easier, one-pot format. The broth absorbs the flavor of the vegetables and spices, while the cheese blend adds depth and silkiness.
Because the recipe skips meat, it feels lighter yet still filling. The combination of ricotta, cream, and melted mozzarella gives a luscious texture that makes every spoonful satisfying and hearty.
And since everything comes together in a single pot, cleanup is effortless, making it ideal for weeknights, cozy weekends, or meal prep.
Tips for Customizing Your Lasagna Soup Routine
- Double the batch for meal prep.
This soup reheats beautifully for lunches throughout the week. - Create a lasagna soup bar.
Set out bowls of ricotta, mozzarella, basil, and chili flakes for topping customization. - Make it spicy.
Add extra red pepper flakes or a spoonful of Calabrian chili paste for a bold kick. - Add plant-based protein.
Chickpeas or lentils can bulk it up without adding meat. - Serve with toasted bread crumbs.
Sprinkle over the top for a “baked lasagna” feel with every bite.
Final Thoughts
This Creamy Vegetarian Lasagna Soup is everything you love about classic lasagna — but easier, cozier, and made for the stovetop. It’s creamy, flavorful, and deeply satisfying, with a rich tomato base and melty cheese in every bite.
Whether you’re cooking for your family, meal prepping for the week, or simply craving a comforting bowl of soup on a chilly day, this recipe delivers every time.
Simple to make, endlessly customizable, and absolutely delicious — this soup turns lasagna night into the ultimate one-pot comfort meal.
