This Vegetarian Creamy Lasagna Soup is a cozy bowl of goodness! Packed with veggies, cheesy goodness, and comforting noodles, it’s like having lasagna in soup form.
I love how easy it is to prepare—just mix everything in one pot! Plus, the creamy texture makes it feel like a warm hug on a chilly day. You’ll be coming back for seconds! 🍲
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing vegetables because of its flavor. If you need an alternative, you can use vegetable oil or butter, though that will alter the taste a bit.
Vegetables: Onions, carrots, and celery build a flavor base known as a mirepoix. You can swap any of these for other veggies you have on hand, like bell peppers or zucchini, for variety.
Mushrooms: They add depth and texture. If you’re not a fan, you can replace them with more vegetables or even cooked lentils to boost protein.
Pasta: Lasagna noodles work well, but feel free to use farfalle or any pasta shapes you prefer. Gluten-free pasta can also be a good option.
Heavy Cream: For a lighter version, use half-and-half or even coconut milk for a vegan twist. If you’re looking for a lower-calorie option, use evaporated milk.
Cheese: The combination of mozzarella and Parmesan gives this soup a wonderful creaminess. For a vegan alternative, you can try non-dairy cheese options or nutritional yeast for a cheesy flavor.
What’s the Best Way to Sauté Vegetables for Flavor?
Getting the sautéing right creates a wonderful base for your soup. Here’s how to do it:
- Heat your olive oil in a large pot over medium heat.
- Add in the chopped onion and cook for 3-4 minutes until translucent.
- Stir in garlic, carrots, and celery, cooking for another 5 minutes, stirring occasionally.
- Add mushrooms and let them cook, releasing their juices for about 5 minutes.
- Season with dried herbs and spices to bring out their aroma before adding the broth.
Taking your time with the sauté is key! It enhances the flavors in your soup and sets the stage for a delicious meal.
Vegetarian Creamy Lasagna Soup
Ingredients You Will Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 ounces mushrooms, sliced (like cremini or white mushrooms)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes, with juices
- 1 cup heavy cream or half-and-half
- 6-8 lasagna noodles, broken into bite-sized pieces (or use farfalle pasta)
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
- Sour cream or ricotta for topping (optional)
How Much Time Will You Need?
This Vegetarian Creamy Lasagna Soup takes about 15 minutes to prep and around 30 minutes to cook. In total, you’re looking at about 45 minutes from start to finish. It’s a quick and satisfying meal that’s great for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot over medium heat, add the olive oil and let it warm up. Toss in the chopped onion and sauté for about 3–4 minutes or until it becomes translucent. This will be the flavorful base for your soup.
2. Add More Veggies:
Add the minced garlic, diced carrots, and celery into the pot. Continue to cook for another 5 minutes, stirring occasionally until the vegetables begin to soften. We’re building layers of flavor here!
3. Mushrooms Join the Party:
Next, add the sliced mushrooms. Cook them down, waiting about 5 minutes until they’ve released their moisture and become tender. This will add a lovely earthy taste to your soup.
4. Spice It Up:
Now it’s time to season things up! Stir in the dried oregano, basil, thyme, red pepper flakes (if you’re using them), along with salt and black pepper. Cook for another minute, allowing the herbs to release their wonderful aroma.
5. Simmer the Soup:
Pour in the vegetable broth and the can of diced tomatoes, including the juices. Bring everything to a boil, and don’t forget to scrape up any bits stuck to the bottom of the pot for extra flavor!
6. Pasta Time!
Add the broken lasagna noodles (or farfalle pasta) to the boiling soup. Reduce the heat to a simmer and cook uncovered for about 8–10 minutes—just long enough for the pasta to become al dente.
7. Creamy Goodness:
Now lower the heat and stir in the heavy cream. Toss in the chopped fresh spinach and let it cook for about 2 minutes until wilted. This is where the soup becomes creamy and delicious!
8. Add Cheese:
Stir in the shredded mozzarella and grated Parmesan cheese until both are melted and nicely incorporated, making your soup rich and creamy.
9. Adjust Seasoning:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. Don’t be afraid to make it your own!
10. Serve It Up:
Ladle the delicious soup into bowls, garnishing with freshly chopped basil or parsley. If you’d like, add a dollop of sour cream or ricotta on top for an extra indulgent touch.
11. Enjoy with Bread:
Serve hot with crusty bread on the side for dipping, making it a complete and satisfying meal. Enjoy your rich, creamy, and comforting vegetarian lasagna soup!
Can I Use Different Pasta in This Recipe?
Absolutely! While lasagna noodles work well, you can substitute them with any pasta shape you prefer, like penne or bowtie (farfalle) pasta. Just adjust the cooking time according to the pasta you choose to use.
How Can I Make This Soup Vegan?
To make this soup vegan, simply replace the heavy cream with coconut milk or a plant-based cream alternative. For the cheese, use nutritional yeast for a cheesy flavor or a vegan cheese substitute.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water to loosen the soup if needed.
Can I Add More Vegetables?
Definitely! Feel free to include additional veggies like zucchini, bell peppers, or kale. Just chop them finely and add them when you add the mushrooms to ensure they cook properly.
