Amazing 380-Cal Comforting Vegetarian Lasagna Soup

Oh, I totally get it. Some days you crave that huge, layered, cheese-pull feeling of traditional lasagna, but you just don’t have the energy—or maybe you’re trying to keep things a little lighter. Right? Well, stop stressing because I figured out the absolute best way to get all those amazing Italian flavors into a bowl without dirtying half the kitchen. This isn’t some watery broth situation; this is serious comfort in liquid form!

When I first tried turning lasagna into soup, I was skeptical, honestly. But trust me on this one: breaking up the noodles and simmering them right in the tomato broth makes them soak up all that savory goodness. It’s rich, it’s packed with veggies, and the final dollop of seasoned ricotta? Heaven! If you need a hearty, meatless meal that feels like a big hug, this Comforting Vegetarian Lasagna Soup is the answer you’ve been looking for. It comes together faster than you can say “bechamel sauce!”

Why This Comforting Vegetarian Lasagna Soup is Your New Favorite

I know you probably have a million soup recipes already, but this one is different. It’s the weeknight hero I turn to when I need something seriously satisfying without the fuss of assembling layers. Seriously, just look at what you get!

• It’s lightning fast! You’re looking at under 40 minutes total cook time.
• The flavor is deep—all those herbs and tomatoes taste like they simmered for hours, not minutes.
• It’s packed with veggies but still hits that cheesy, hearty craving lasagna delivers.
• No more heavy feeling after dinner; it’s just pure, wonderful comfort.

If you want to check out another fantastic, warming Italian dish, you should totally look at this recipe for Irresistible Italian Meatball Soup, but I promise this vegetarian version holds its own!

Gathering Ingredients for Comforting Vegetarian Lasagna Soup

You won’t believe how simple the shopping list is for this soup. It uses mostly pantry staples plus the fresh bits that give it that beautiful flavor base. Having everything prepped before you start cooking is key. It moves so fast once you hit the stove, so get your chopping done first!

You’ll need 1 tablespoon of olive oil to start things off, then chop up 1 medium onion, 2 carrots, and 2 celery stalks. Don’t forget 3 cloves of garlic, minced nice and fine so it spreads its flavor around evenly. For the liquid gold, grab a 28-ounce can of crushed tomatoes, a 15-ounce can of tomato sauce, and 4 cups of vegetable broth. Seasoning is easy: 1 teaspoon each of dried basil and dried oregano, plus 1/2 teaspoon salt and 1/4 teaspoon black pepper.

The star, of course, is the pasta—we need 8 ounces of lasagna noodles, broken into bite-sized pieces right over the sink so you don’t make a mess! That brings us to the cheesy goodness.

For the Ricotta Cheese Mixture

This is where the “lasagna” feeling comes from! You’re going to mix 1 (15-ounce) container of ricotta cheese with 1/2 cup of grated Parmesan cheese. Make sure you keep that extra Parmesan handy on the side because that’s what you’ll sprinkle over the top when you serve up your bowl of Comforting Vegetarian Lasagna Soup. We also need 1 cup of shredded mozzarella for the final melt!

Step-by-Step Instructions for Perfect Comforting Vegetarian Lasagna Soup

Okay, buckle up, because this soup comes together faster than you can clean up the chopping board! We move in a few clear stages here to make sure everything heats up just right and the noodles don’t turn to mush. Pay attention to those first few minutes—they build the entire flavor foundation!

1. Heat 1 tablespoon of olive oil in a big pot or a Dutch oven over medium heat. Don’t scorch it, just get it warm and ready to go.

Sautéing the Aromatics

Toss in the onion, carrots, and celery. You want these to get soft and sweet, which usually takes about 5 to 7 minutes. If you decided to be extra fancy and add those mushrooms (and you absolutely should, it bumps up the texture!), toss them in now with the carrots so they can release all their liquid.

Once the veggies are looking tender, stir in your minced garlic. Seriously, just one more minute here until you can really smell it. Garlic burns fast, so don’t walk away right now!

Building the Broth Base and Boiling

Time for the main event! Pour in your crushed tomatoes, that can of tomato sauce, and the 4 cups of vegetable broth. Now, add all your seasonings: basil, oregano, salt, and pepper. Stir everything up well, making sure to scrape the bottom of the pot. Bring this whole glorious mixture up to a rolling boil.

Cooking the Lasagna Noodles in the Comforting Vegetarian Lasagna Soup

Here’s the difference between great soup and mushy soup! Once it boils, immediately reduce your heat way down so it’s just a gentle simmer. Toss in those broken lasagna noodles. You need to simmer them until they are tender, checking after about 10 to 12 minutes. Remember what I always say: stir occasionally! If you let those noodles sit, they glue themselves to the bottom of the pot.

Assembling and Serving the Comforting Vegetarian Lasagna Soup

While the noodles are getting happy in the soup, mix up your cheeses in a small bowl. That’s the ricotta and the 1/2 cup of Parmesan—get them totally combined until smooth.

When the noodles are perfect, ladle that steaming hot soup into bowls. Top each serving with a nice big dollop of that seasoned ricotta mixture, and then shower it with mozzarella cheese so it melts beautifully. A final sprinkle of that reserved Parmesan makes it restaurant-worthy!

If you want a little hack for making amazing things happen in your kitchen, check out my guide on easy homemade oat milk—it’s quieter and creamier than using store-bought sometimes!

Tips for Success with Your Comforting Vegetarian Lasagna Soup

Look, making this soup is easy, but making it *amazing* takes a little insider knowledge. I’ve tinkered with this recipe so many times, especially focused on keeping those noodles from turning into mush, which is the number one fear with any pasta soup. Here are the little secrets I learned so your batch turns out perfect every time.

First, let’s talk noodles again. If you are meal-prepping this Comforting Vegetarian Lasagna Soup for lunches later in the week, do NOT cook the noodles in the soup base! They just absorb all the liquid and get totally gummy, even if you reheat them. Instead, treat the broth like a regular tomato sauce, boil it down just a bit thicker, and store it separately from the broken noodles. When you serve, boil a small batch of noodles fresh, drop them in the bowl, and then pour the hot soup over them. It keeps that perfect bite!

For flavor depth, remember what I said about sautéing mushrooms? That’s non-negotiable if you have a few extra minutes. But here’s another trick: If you want that rich, slow-cooked taste even faster, stir in a tiny splash—maybe a teaspoon—of balsamic vinegar right before you add the broth. It sounds weird, but that acidic little kick really brightens up the tomatoes and makes everything taste more complex.

Also, don’t skimp on the salt in the broth itself. Because the mozzarella and ricotta don’t have much salt, you need the soup liquid to taste slightly *too* salty before you add the cheeses. That way, when you stir everything together, the seasoning is spot on. It’s all about balancing those salty cheese toppings! If you love homemade crunchy toppings, make sure you check out my guide on making homemade croutons—they make a fantastic topping for a bowl of soup in place of plain Parmesan sometimes!

Ingredient Notes and Substitutions for Comforting Vegetarian Lasagna Soup

I get asked all the time about switching things up in this soup, especially since not everyone keeps the exact same things stocked in their pantry. Good news: this recipe is super flexible, but there are a few spots where you shouldn’t mess around too much if you truly want that authentic lasagna feel.

First off, the noodles. The recipe calls for traditional lasagna noodles broken up into chunks, and I really push for that. They give you that soft, slightly chewy texture that you expect. If you’re in a rush, you *can* use shells or even rotini pasta, but honestly, the texture won’t be quite the same. The larger surface area of the flat lasagna noodles grips the sauce beautifully both while cooking and when you eat it. Don’t substitute the noodles unless you absolutely must!

Next is the broth. Please, please use a good quality vegetable broth here. Thin, watery broth will give you thin, watery soup, and we are trying to achieve maximum comfort! When it comes to thickening, if you want to learn about making different liquids sweeter for things like iced tea or cocktails, check out my little guide on simple syrup recipe, but for the soup, the starch from the noodles is supposed to be the thickener!

What about adding spinach, you ask? Go for it! I usually keep my vegetable base simple, but you can absolutely wilt in a few handfuls of fresh spinach right at the end with the noodles. It adds great color and boosts the nutrients without changing the core flavor profile of this Comforting Vegetarian Lasagna Soup one bit. See? Easy substitutions that still keep the casserole vibe intact!

Serving Suggestions for Comforting Vegetarian Lasagna Soup

This Comforting Vegetarian Lasagna Soup is so rich and satisfying on its own, which is half the reason I love it—it doesn’t really *need* much company! But, you know me, I can’t resist turning a great meal into a feast. When I serve this, I like to keep the side dishes simple but undeniably Italian-inspired.

The absolute number one pairing recommendation is, naturally, some kind of cheesy bread. You need something sturdy to sop up that last bit of broth rich with tomato and ricotta. Forget plain bread; go for garlic goodness! I highly recommend making a batch of easy garlic parmesan breadsticks if you have the energy, or even just some toasted slices covered in butter, garlic powder, and Parmesan baked until bubbly.

If you are trying to balance out the decadence a bit, a really simple, slightly acidic salad is the perfect counterpoint. Think about a light arugula salad tossed with lemon juice, a drizzle of olive oil, and maybe a few shavings of fresh Parmesan. The peppery bite of the arugula cuts right through the richness of the soup’s cheesy topping, which is exactly what you want for a balanced dinner plate.

Another great option I fall back on when I’m feeling extra lazy is just a pile of high-quality, crunchy croutons sprinkled right on top alongside the mozzarella! If you’re brave enough to make homemade ones, check out my tips on homemade croutons—they really take this soup over the top!

Storage and Reheating Instructions for Comforting Vegetarian Lasagna Soup

Oh, leftovers! This soup is even better the next day, provided you handle the noodles correctly. When you store this Comforting Vegetarian Lasagna Soup, you need to remember that pasta is a sponge, and it doesn’t stop soaking just because you put it in the fridge. Those lasagna noodle chunks are going to suck up almost all the beautiful tomato broth overnight, and what you’re going to be left with is essentially a very cheesy, saucy casserole in the bottom of your container.

So, my big secret here is separation. If you know you won’t eat it all in one go, store the broth base (the tomatoes, veggies, and seasonings) in one airtight container. Then, keep a completely separate, small container for any leftover cooked noodles. When you are ready to eat the next day, you’ll reheat the broth base first—either on the stovetop over medium heat or even zapping it in the microwave.

Once the broth is piping hot, then you add your pre-cooked noodles back in. Sometimes I even add a splash of extra vegetable broth to thin the sauce back to soup consistency because it naturally reduces a lot! Let it simmer for just 3 to 5 minutes to warm the noodles right through. Then, ladle it into a bowl and top it with the fresh ricotta mixture and mozzarella, just like you did the first night. This keeps your leftovers tasting fresh and soupy, not dense and heavy!

Frequently Asked Questions About Comforting Vegetarian Lasagna Soup

It’s totally normal to have questions when you’re trying out a new recipe, especially one that tries to sneak a whole casserole into a bowl! I’ve gathered the questions I get most often about making this soup perfect. Hopefully, these little tidbits help clear up any confusion about your next batch!

Can I make this soup ahead of time?

Yes, you absolutely can, and I highly recommend it for busy days! But listen closely to my storage advice from the last section—don’t cook the noodles in the soup base if you plan on keeping it for more than 24 hours. For the best flavor, simmer the broth base (veggies, sauce, spices) ahead of time. When you want to serve it, reheat the broth and cook the lasagna noodles separately, or cook them while the broth is warming up. That keeps the broth thin and soupy instead of turning into thick leftovers where the pasta absorbs everything!

What is the best way to thicken Comforting Vegetarian Lasagna Soup?

Usually, the noodles themselves are enough thickening, especially if you let the soup reduce slightly toward the end of cooking. But if you want it even richer—maybe you skipped the mushrooms or just love a super thick stew!—you have a couple of options. You can simply let it sit off the heat for 10 minutes; the pasta continues to swell and thicken the soup nicely. If you need instant thickness, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until super smooth (that’s a slurry!). Whisk that slurry into the simmering soup base until it bubbles and thickens up. It works like magic and doesn’t change the cheesy flavor at all!

If you’re looking for other vegetable-forward recipes that really pack that soulful comfort factor, you might want to check out my notes on making a fantastic vegan sweet potato pie—totally different meal, but same cozy vibes for the soul!

Estimated Nutritional Data for Comforting Vegetarian Lasagna Soup

Okay, so we all love food that tastes like a million bucks, right? But sometimes we need to know what’s actually in that bowl of deliciousness. Since this dish is based heavily on noodles, cheese, and a tomato base, it’s going to be hearty! Here are the estimated numbers based on the recipe serving six people.

Keep in mind, these figures are just a guide! If you swap out regular whole milk ricotta for part-skim, or use veggie broth that’s higher in sodium, your numbers will shift. I always tell people to treat these figures as a helpful ballpark estimate rather than gospel truth.

• Serving Size: About 1.5 cups
• Calories: 380 per serving
• Total Fat: 16g (with about 9g of that being Saturated Fat—thanks, ricotta!)
• Carbohydrates: 45g (This is where most of the energy comes from!)
• Dietary Fiber: 6g
• Protein: A solid 18g to keep you full!
• Sugar: Around 12g (mostly from the natural sweetness of the tomatoes)
• Cholesterol: 40mg
• Sodium: 650mg (This is the one to watch; it really depends on your broth choice.)

See? A fantastic, satisfying meal that brings all that cozy lasagna feeling without leaning too heavy on oils or trying to sneak in meat substitutes. It’s just pure, honest comfort!

Share Your Comforting Vegetarian Lasagna Soup Experience

Now that you’ve made a big, steaming, cheesy pot of this soup, I absolutely want to know what you thought! Honestly, the best part of sharing these family-friendly recipes is hearing back from you all. Did your kids devour their bowls? Did you try adding mushrooms, like I suggested?

Please, don’t be shy! Head down to the comments section below and leave a rating for the recipe—five stars if it made your whole week better! Tell me about your experience making the Comforting Vegetarian Lasagna Soup. I read every single comment, and your feedback helps me keep tweaking and improving these notes for the next person who finds this recipe.

If you snapped a gorgeous picture of your bowl—especially one showing off that beautiful dollop of seasoned ricotta and melty mozzarella—please share it on social media! Tag me when you do! Seeing your kitchen come alive with these comforting flavors is what gets me excited to put on my apron the next day. Happy cooking, everybody!

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