Vegetarian Lasagna Soup
Cooking the noodles directly in the tomato-vegetable broth lets them release starch that naturally thickens the soup, while a ricotta-parmesan dollop stirred in at the end delivers all the creamy, cheesy layers of real lasagna without any baking or layering.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 8 oz cremini mushrooms, sliced
- 28 oz can crushed tomatoes
- 2 cups marinara sauce
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 8 sheets lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh basil, torn, for serving
Nutrition per serving
- Calories
- 1231
- Protein
- 74g
- Carbs
- 199g
- Fat
- 26g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook for 5 minutes, until the onion softens.
- 2Add the garlic and cook for 30 seconds, until fragrant.
- 3Add the mushrooms and zucchini and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates.
- 4Stir in the crushed tomatoes, marinara sauce, vegetable broth, oregano, basil, and red pepper flakes. Bring to a boil.
- 5Add the broken lasagna noodles, reduce the heat to a steady simmer, and cook uncovered for 10-12 minutes, stirring every few minutes so the noodles don't stick together or to the bottom of the pot, until the noodles are tender.
- 6Meanwhile, stir together the ricotta and parmesan in a small bowl.
- 7Once the noodles are cooked, taste the soup and season with salt and pepper as needed. Stir in half the shredded mozzarella until melted.
- 8Ladle the soup into bowls, top each with a dollop of the ricotta mixture and a sprinkle of the remaining mozzarella, and finish with torn fresh basil.
Tips & variations
- If not serving all the soup right away, cook the noodles separately and add them to individual bowls before ladling soup over the top, otherwise they keep absorbing broth and turn mushy in the fridge.
- Add a handful of chopped spinach or kale in the last 2 minutes of simmering for extra greens.
- Swap the mushrooms for a can of drained white beans if mushrooms aren't a favorite.
- For a spicier version, double the red pepper flakes or add a spoonful of chili crisp to each bowl.
Storage & reheating
Refrigerate leftover soup and noodles separately for up to 4 days, since the noodles continue to soak up liquid and turn soft otherwise. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen it, then stir in cooked noodles. This soup does not freeze well because the noodles turn mushy once thawed.
Tips from the Tulo kitchen
- Break the noodles unevenly rather than into uniform squares; the ragged pieces trap sauce better and look more like torn lasagna sheets in the bowl.
- A rind of parmesan simmered with the broth for the first 10 minutes (then removed) adds a deeper savory background flavor.
FAQ
Can I make vegetarian lasagna soup ahead of time?
Yes, but cook the pasta separately and store it apart from the broth. Combine them only when reheating, since noodles left sitting in the soup will keep absorbing liquid and turn soft within a day.
What noodles work best if I don't have lasagna sheets?
Mafaldine (mini lasagna noodles) or broken fettuccine both hold up well and mimic the ribbon shape of lasagna without needing to be broken by hand.
Can I make this soup gluten-free?
Yes. Use gluten-free lasagna sheets or a sturdy gluten-free pasta shape, and cook them separately, checking a minute or two early since gluten-free noodles tend to break down faster in simmering broth.
How do I make this soup vegan?
Swap the ricotta for a cashew or tofu-based ricotta substitute and use a dairy-free mozzarella shred; the marinara and vegetable broth base is already vegan.
