Best 40-Minute Vegetarian Lasagna Soup for Blissful Comfort

There’s nothing like curling up with a steaming bowl of soup on a chilly evening, especially when it tastes just like your favorite lasagna—but without all the fuss! My vegetarian lasagna soup is the ultimate comfort food hack, packing all those rich, layered flavors you love into one cozy, soul-warming bowl. The first time I made this, my husband actually thought I’d spent hours layering noodles and cheese. Nope—just one pot and about 40 minutes from start to slurp!

I stumbled onto this recipe during one of those “I’m too tired to cook but want something hearty” nights. You know the kind. Instead of skipping dinner (or ordering pizza again), I tossed lasagna noodles into a pot with veggies, broth, and tomatoes—and boom! Magic happened. Now it’s my go-to when friends pop over unexpectedly or when my kids beg for “something cheesy.” The best part? It’s endlessly adaptable. Throw in whatever veggies you’ve got, swap the cheeses, or kick up the herbs. It’s forgiving, fast, and so darn delicious, you’ll forget it’s vegetarian.

Why You’ll Love This Vegetarian Lasagna Soup

Let me count the ways this soup will become your new weeknight hero! First off, it’s ridiculously easy—just chop, dump, and simmer. No layering, no waiting for noodles to boil separately. The flavors? Oh, they’re deep and cozy, like your favorite lasagna but in spoonable form. That melty trio of ricotta, mozzarella, and parmesan on top? Pure heaven.

Here’s what else makes it special:

• Pantry-friendly – Raid your fridge for any veggies (carrots going soft? Perfect!) or use canned tomatoes you’ve had forever
• One-pot wonder – Less dishes = more time for seconds (or Netflix)
• Kid-approved – Mine call it “pizza soup” and lick their bowls clean
• Meal prep champ – Tastes even better the next day as flavors mingle

Trust me, once you try it, you’ll wonder why all lasagna isn’t served this way.

Ingredients for Vegetarian Lasagna Soup

Here’s everything you’ll need to make this soul-warming soup – most of which you probably already have in your kitchen! I’ve grouped them so you can grab things quickly while cooking (because we all know that “oh no, where’s the oregano?” panic).

For the soup base:

• 1 tbsp olive oil (or whatever oil you cook with)
• 1 onion, diced (yellow or white works best)
• 3 garlic cloves, minced (or 1½ tsp pre-minced from the jar – I won’t tell!)
• 1 carrot, diced (no need to peel if it’s organic)
• 1 zucchini, diced (about the size of your carrot pieces)
• 1 bell pepper, diced (any color – I love red for sweetness)

For the liquid magic:

• 1 can (28 oz) crushed tomatoes (the good, thick kind)
• 4 cups vegetable broth (or water with bouillon if you’re in a pinch)

Spice it up:

• 1 tsp dried oregano (rub between fingers to wake it up!)
• 1 tsp dried basil (or 1 tbsp fresh if you’re fancy)
• ½ tsp salt (add more later if needed)
• ¼ tsp black pepper (freshly cracked if possible)

Noodles & cheesy goodness:

• 8 lasagna noodles, broken into bite-sized pieces (about 2-inch chunks)
• 1 cup ricotta cheese (whole milk for extra creaminess)
• ½ cup shredded mozzarella (the melty stringier the better)
• 2 tbsp grated parmesan (the real stuff, not the shaker can)

Ingredient Notes & Substitutions

Here’s the beauty of this soup – it’s incredibly forgiving! No zucchini? Throw in mushrooms or eggplant instead. Want extra greens? Stir in a couple handfuls of spinach or kale during the last 5 minutes of cooking. For gluten-free friends, use your favorite GF lasagna noodles (they’ll hold up better than other pasta shapes).

Not a ricotta fan? Substitute cottage cheese (blend it smooth first) or even goat cheese for a tangy twist. And if you want to make it vegan, swap the cheeses for plant-based alternatives – just make sure they melt well!

How to Make Vegetarian Lasagna Soup

Okay, let’s get cooking! This soup comes together so easily, you’ll be amazed at how fast those lasagna flavors develop. Just follow these simple steps, and in about 40 minutes, you’ll be spooning up pure comfort.

1. Start with the aromatics: Heat your olive oil in a large pot over medium heat. Add the onion and garlic – you’ll know it’s ready when the onions turn translucent (about 2 minutes). That amazing smell? That’s your soup’s flavor foundation!
2. Veggie time: Toss in the carrot, zucchini, and bell pepper. Give them a good stir and let them cook for about 5 minutes. You want them slightly softened but still with some bite – they’ll cook more later.
3. Liquid gold: Pour in your crushed tomatoes and vegetable broth. The tomatoes should be thick and rich – if yours seem watery, no worries, we’ll cook it down. Add all those lovely spices – oregano, basil, salt, and pepper. Give it a good stir and bring it to a gentle boil.
4. Noodle party: Break those lasagna noodles into bite-sized pieces (about 2-inch chunks work well). Add them to the pot and reduce heat to a simmer. Now comes the hardest part – waiting 15 minutes while those noodles soak up all that delicious broth!
5. Cheese please: When the noodles are tender (but not mushy – give one a taste test), it’s time to serve. Ladle into bowls and top with dollops of ricotta, a sprinkle of mozzarella, and a dusting of parmesan. The heat of the soup will melt the cheeses into creamy perfection.

Tips for Perfect Vegetarian Lasagna Soup

Watch those noodles! They can go from al dente to mushy real quick. I set a timer for 12 minutes and start checking. If the soup seems too thick, just add a splash of broth. And don’t skip the cheese topping – it makes all the difference! For a richer broth, let the soup sit off heat for 10 minutes before serving (those flavors will marry beautifully).

Serving Suggestions for Vegetarian Lasagna Soup

Oh, the joy of dipping crusty garlic bread into this rich, tomatoey soup! That’s my absolute favorite way to serve it – the bread soaks up all that delicious broth like a dream. If you’re feeling fancy, a simple side salad with balsamic dressing cuts through the richness perfectly. And on extra hungry nights? Just double the cheese on top – no judgment here!

Storage & Reheating Instructions

This soup keeps beautifully in the fridge for up to 3 days – just store it in an airtight container (I swear by glass jars with tight lids). The noodles will soak up more broth over time, so you might need to add a splash of water or broth when reheating. Warm it gently on the stove over medium-low heat, stirring occasionally. Microwave works too – just cover with a damp paper towel to prevent splatters and heat in 30-second bursts, stirring between each.

Nutritional Information

Here’s the scoop on what’s in each comforting bowl – but remember, these are estimates based on my exact ingredients. Your soup might vary slightly depending on your veggie sizes or cheese brands. Each serving (about 1⅓ cups) packs roughly 320 calories with 14g of protein – not bad for something that tastes this indulgent! The fiber from all those veggies keeps it satisfying, while the cheeses add that creamy richness we all crave. As my grandma used to say, “Good food feeds both body and soul,” and this soup definitely delivers on both counts.

Frequently Asked Questions

Can I freeze this vegetarian lasagna soup?
Absolutely! Just leave out the cheese toppings when freezing. The soup itself freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove – the noodles might be softer, but the flavor will be even richer. Add fresh cheese when serving.

How can I make this soup vegan?
Easy peasy! Swap the cheeses for plant-based alternatives – I’ve had great results with cashew ricotta and vegan mozzarella shreds. Use nutritional yeast instead of parmesan for that umami kick. Just make sure your vegetable broth is vegan-friendly (some brands sneak in sneaky animal products).

What if I don’t have lasagna noodles?
No worries – any pasta shape works in a pinch! I’ve used broken spaghetti, penne, even farfalle. Just adjust cooking time based on the package directions. The soup might not have that distinct lasagna texture, but it’ll still taste amazing.

Can I add protein to this soup?
Of course! White beans or lentils blend right in without changing the flavor much. For a heartier version, I sometimes crumble in vegetarian sausage or meatless crumbles during the last few minutes of cooking.

Now that you’ve got all the secrets to my favorite cozy soup, I can’t wait for you to try it! Whip up a pot this week and let me know how it turns out in the comments below – I love hearing your kitchen adventures!

Print