Creamy Vegetarian Lasagna Soup is like all the best parts of a classic lasagna but in a warm and cozy bowl of soup. It’s packed with tender noodles, rich tomato sauce, plenty of gooey cheese, and hearty veggies that make every spoonful satisfying. The creaminess adds just the right amount of comfort, making it a perfect dish for any day you want something filling yet light.
I love making this soup when I’m craving something familiar but don’t want to spend hours in the kitchen. It’s super easy to throw together, and the veggies sneak in some good stuff without feeling like a big salad. Plus, I always keep extra cheese on hand to sprinkle on top – because who can resist a little more cheesy goodness?
One of my favorite ways to serve this soup is with a side of warm crusty bread to dip right in. It feels like a little hug on a chilly day and always makes me think of lazy weekend lunches with friends or family. Whenever I make it, I end up wishing it would stretch into leftovers because it’s just that good.
Key Ingredients & Substitutions
Lasagna noodles: Breaking the noodles into bite-sized pieces creates that fun, pasta-in-soup texture. No lasagna noodles? Use broken fettuccine or wide egg noodles as a swap.
Cheeses: Ricotta, Parmesan, and mozzarella build creamy richness and classic flavor. For a lighter version, try part-skim cheeses or substitute ricotta with cottage cheese.
Vegetables: Mushrooms, bell pepper, onion, and celery add flavor and texture. Feel free to swap bell pepper with zucchini or add carrots for extra sweetness.
Heavy cream: This makes the soup creamy and smooth. For a dairy-free twist, try canned coconut milk or cashew cream, though the taste will differ slightly.
How Do You Get the Cheese to Melt Smoothly in the Soup?
Melting cheese into soup without clumping can be tricky. Here’s how to get a silky, creamy finish:
- Lower the heat before adding cheese; high heat can cause curdling.
- Stir the ricotta, Parmesan, and mozzarella gently and slowly so they melt evenly.
- If the soup feels too thick after adding cheese, thin it with a splash of broth or cream.
- Adding cheese gradually helps avoid lumps and keeps the soup smooth.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for cooking all the ingredients evenly and simmering the soup.
- Wooden spoon or silicone spatula – great for stirring the soup gently without scratching your pot.
- Chef’s knife – sharp and handy for chopping the veggies quickly and safely.
- Cutting board – provides a stable surface for prepping your vegetables.
- Measuring cups and spoons – helps you get the right amount of broth, spices, and cheese for the best flavor.
Flavor Variations & Add-Ins
- Add Italian sausage (vegetarian or regular) for more protein and a savory twist.
- Swap baby spinach for kale or Swiss chard to change the greens and add different nutrients.
- Use fire-roasted tomatoes instead of regular crushed tomatoes for a smoky flavor.
- Stir in fresh basil or oregano at the end to brighten the soup with fresh herb notes.
How to Make Creamy Vegetarian Lasagna Soup
Ingredients You’ll Need:
Vegetables & Base:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Pasta & Cheese:
- 6 oz lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream or half-and-half
Greens & Garnish:
- 2 cups fresh baby spinach leaves
- Fresh parsley, chopped (for garnish)
- Additional crushed red pepper flakes (optional, for serving)
Time Needed:
This soup takes about 10 minutes to prep and around 25 minutes to cook, for a total time of approximately 35 minutes. It’s perfect for a cozy meal when you want something homemade but without the wait!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, sliced mushrooms, diced green bell pepper, and celery. Cook for about 5-7 minutes until the vegetables are softened and the mushrooms have released their moisture. Stir occasionally to prevent sticking.
2. Build the Soup Base:
Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, crushed red pepper flakes (if you like a little heat), salt, and pepper. Stir everything together and bring to a gentle simmer.
3. Cook the Pasta:
Break the lasagna noodles into bite-sized pieces and add them to the pot. Let the soup cook uncovered on medium heat, stirring occasionally to keep the noodles from sticking to the bottom, until the pasta is tender – about 10-12 minutes.
4. Add the Cheese and Cream:
Turn the heat down low, then gently stir in the ricotta, Parmesan, and mozzarella cheeses along with the heavy cream or half-and-half. Mix carefully until the cheeses melt into the soup, making it creamy and rich.
5. Toss in the Greens:
Add the fresh baby spinach leaves and cook for another 2 minutes until the spinach wilts and blends into the soup.
6. Final Seasoning and Serve:
Give the soup a taste and add more salt, pepper, or red pepper flakes if you want. Serve the soup hot, garnished with chopped parsley and extra crushed red pepper flakes if you like a touch more spice.
Can I Use Gluten-Free Noodles in This Soup?
Absolutely! Just swap the lasagna noodles for your favorite gluten-free pasta. Keep an eye on cooking time, as gluten-free noodles can cook faster and might get mushy if overcooked.
Can I Make This Soup Ahead of Time?
Yes! Make the soup up to the point before adding the cheese and cream, then refrigerate for up to 2 days. When ready to eat, reheat gently and stir in the cheeses and cream at the end to keep it creamy and fresh.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat so the cheese doesn’t curdle. If the soup thickens too much, add a splash of broth or water to loosen it.
Can I Substitute the Heavy Cream?
Sure! Half-and-half works well for a lighter option, or you can use coconut milk or cashew cream for a dairy-free version, though it will slightly change the flavor and texture.
