Creamy Vegetarian Lasagna Soup is a cozy bowl filled with all the flavors you love from lasagna, but in a warm, comforting soup form. It’s loaded with tender noodles, rich tomato sauce, plenty of cheese, and colorful veggies like spinach and mushrooms, making it hearty without any meat.
I love making this soup when I want something filling but also fresh and veggie-packed. The creamy texture makes it feel special, and it’s a great way to enjoy that classic lasagna taste without spending hours in the kitchen. I usually add a sprinkle of extra cheese on top and some crusty bread on the side to soak up every last drop.
This soup is perfect for sharing with family or friends on a chilly evening. It’s one of those meals where everyone asks for seconds because it feels like a warm hug in a bowl. Whenever I make it, I feel like I’m getting the best of both worlds—comfort food and a healthy dose of vegetables all in one!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing the veggies. If you prefer, you can swap it for avocado or vegetable oil.
Vegetables: Mushrooms, zucchini, onion, and spinach add freshness and texture. Feel free to add bell peppers or carrots if you like more color and crunch.
No-Boil Lasagna Noodles: These save time since they cook directly in the soup. If you don’t have them, regular broken spaghetti or any pasta shape will work.
Cheeses: Ricotta, Parmesan, and mozzarella give the soup its creamy, cheesy feel. For a dairy-free option, try vegan ricotta and mozzarella alternatives.
Herbs & Spices: Basil, oregano, and red pepper flakes add classic Italian flavor. Fresh herbs can be added at the end for a brighter taste.
How Do You Get the Soup Creamy Without Losing Texture?
The creaminess comes from adding the cheese mixture at the end, but you want it smooth without clumps.
- Mix ricotta, Parmesan, and mozzarella well in a bowl first.
- Lower the heat to low before stirring in the cheese to avoid curdling.
- Stir gently and slowly, allowing the cheese to melt into the broth as you go.
- Avoid boiling after adding the cheese or the texture might break down.
- If you want it extra creamy, add a splash of milk or cream along with the cheeses.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – essential for chopping your veggies evenly.
- Measuring cups and spoons – help you get the seasonings and liquids just right.
- Ladle – handy for serving the soup into bowls neatly.
Flavor Variations & Add-Ins
- Add Italian sausage (vegetarian or regular) for a meaty boost that complements the tomato base.
- Swap zucchini for diced eggplant to give a deeper, earthier flavor and texture.
- Stir in fresh basil or oregano at the end for a brighter, fresher taste.
- Top with crushed red pepper flakes if you like a bit more heat in your soup.
How to Make Creamy Vegetarian Lasagna Soup
Ingredients You’ll Need:
Vegetables and Base:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 medium zucchini, diced
- 4 cups vegetable broth
- 1 can (14 ounces) crushed tomatoes
Herbs and Seasonings:
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Main Components:
- 6 ounces no-boil lasagna noodles, broken into bite-size pieces
- 1 cup fresh spinach, chopped
Cheeses:
- ½ cup ricotta cheese, plus more for serving
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
It takes about 10 minutes to prep the ingredients and then 20 minutes to cook the soup. In total, plan for roughly 30 minutes from start to finish, making it a quick and hearty meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 4 minutes. Stir in the minced garlic, sliced mushrooms, and diced zucchini. Cook until the veggies soften and the mushrooms release their moisture, around 5 to 6 minutes.
2. Add the Broth and Tomatoes:
Pour in the crushed tomatoes and vegetable broth. Sprinkle in the dried basil, oregano, red pepper flakes (if using), and salt and pepper. Stir well and bring the soup to a boil.
3. Cook the Noodles and Spinach:
Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer, and cook until the noodles are tender, about 8 to 10 minutes. Then stir in the chopped spinach and cook for another 2 minutes until the spinach wilts.
4. Stir in the Cheeses:
In a small bowl, mix together the ricotta, Parmesan, and mozzarella cheese. Lower the heat to low and gently stir this cheese mixture into the soup until it becomes creamy and well blended. Taste the soup and adjust the seasoning with salt and pepper if needed.
5. Serve and Garnish:
Ladle the soup into bowls. Top each serving with a dollop of extra ricotta cheese and sprinkle with chopped fresh parsley or basil. Serve hot, ideally alongside some crusty bread for dipping.
Can I Use Regular Lasagna Noodles Instead of No-Boil?
Yes! Just cook regular lasagna noodles separately according to package instructions, then add them to the soup at the end to prevent overcooking and becoming mushy.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when chilled overnight. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
Can I Freeze Creamy Vegetarian Lasagna Soup?
You can freeze it, but the noodles may get softer after thawing. For best results, freeze the soup without the noodles and add fresh cooked noodles when reheating.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese or Greek yogurt can work as creamy substitutes. For a vegan option, try a plant-based ricotta or blended tofu seasoned with a bit of lemon juice and salt.
