Delicious Vegetarian Lasagna Soup

Hey fellow food lovers! Nyla here from Grill Drip, ready to share one of my absolute favorite comfort food creations. Get ready to dive into a bowl of something truly special: vegetarian lasagna soup! This is no ordinary soup; it’s a flavor explosion that brings all the best parts of lasagna into a warm, comforting bowl.

I have always loved lasagna, but sometimes I wanted something a little quicker and easier. Plus, I was craving a comforting soup. That’s when the magic happened! After several late-night kitchen experiments, I crafted the perfect vegetarian lasagna soup recipe. It captures the essence of lasagna without all the layering and baking.

This vegetarian lasagna soup is a total game-changer. It’s the kind of meal that turns an ordinary weeknight into a cozy, delicious experience. The aromas alone are enough to make your mouth water! It’s also a fantastic way to get your veggie fix!

I remember the first time I served this to my friends during a game night. Their faces lit up with each spoonful! The combination of rich tomato sauce, savory vegetables, and cheesy goodness was a total hit. It was so fun, and from that moment on, I knew that I had to share this recipe with all of you. Get ready to make some food magic!

This vegetarian lasagna soup recipe is packed with flavor and incredibly satisfying. It’s the perfect solution for those busy evenings when you want something hearty but don’t have hours to spend in the kitchen. It’s also a great vegetarian meal to make for family or friends. I can’t wait for you to try it!

So, grab your favorite soup pot, and let’s get cooking. I’m so excited to share this vegetarian lasagna soup adventure with you! Get ready for a bowlful of comfort and a whole lot of happy dances. Trust me, your taste buds will thank you!

INGREDIENTS You Need

This vegetarian lasagna soup ingredient list is all about bold flavors that actually work together! Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 tablespoon olive oil: Adds richness and helps sauté the veggies.
• 1 medium onion, chopped: Forms the base of the flavor.
• 2 cloves garlic, minced: Because everything is better with garlic!
• 1 red bell pepper, chopped: Adds sweetness and color.
• 1 green bell pepper, chopped: More sweetness and a little bit of freshness.
• 8 ounces sliced mushrooms: For that earthy, umami flavor.
• 1 teaspoon dried oregano: A classic Italian herb.
• 1 teaspoon dried basil: Complements the oregano perfectly.
• 1/2 teaspoon red pepper flakes: For a little kick! Adjust to your spice preference. I love adding extra to my vegetarian lasagna soup for that extra kick.
• 1 (28 ounce) can crushed tomatoes: The base of our sauce. You can grab this during your normal shopping trip.
• 4 cups vegetable broth: Adds depth and keeps it vegetarian.
• 1 cup water: To thin out the soup just a bit.
• 8 ounces lasagna noodles, broken into small pieces: The star of the show! No worries if you don’t have this – I use other pasta all the time in my vegetarian lasagna soup.
• 1 (15 ounce) container ricotta cheese: For that creamy, cheesy goodness.
• 1/4 cup grated Parmesan cheese: Adds a salty, savory note.
• 2 tablespoons chopped fresh parsley: For garnish and a touch of freshness.
• Salt and pepper to taste: To bring out all the flavors.

This vegetarian lasagna soup gets its amazing taste from the combination of the herbs, vegetables, and the creamy ricotta topping. Feel free to adjust the veggies based on what you have on hand or what you love. Zucchini, spinach, or carrots would all be delicious additions.

Here’s my vegetarian lasagna soup secret that takes it from good to incredible: don’t skimp on the quality of your crushed tomatoes! A good brand will make a huge difference in the overall flavor of the soup.

Let’s Make Some!

Alright, fellow food lovers, let’s get this delicious vegetarian lasagna soup cooking! Follow these steps, and you’ll be enjoying a bowl of comfort in no time. This is my favorite part of making vegetarian lasagna soup – watch the magic happen!

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally, until the peppers are slightly tender. This is where the magic starts happening! I’ve found that this part sets the base for amazing flavors in the soup.
2. Add the Mushrooms and Spices: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 7-10 minutes. Stir in the dried oregano, dried basil, and red pepper flakes. Cook for 1 minute more, stirring constantly, until fragrant. These spices are essential for that classic lasagna flavor.
3. Simmer the Soup: Pour in the crushed tomatoes, vegetable broth, and water. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, allowing the flavors to meld together. In my kitchen, this vegetarian lasagna soup usually takes about this long to really get all the flavors cooking together.
4. Cook the Noodles: Add the broken lasagna noodles to the soup. Cook until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking. It is important to me that the noodles don’t stick!
5. Prepare the Ricotta Mixture: While the noodles are cooking, prepare the ricotta topping. In a small bowl, combine the ricotta cheese, grated Parmesan cheese, and chopped fresh parsley. Season with salt and pepper to taste. Mix well and set aside.
6. Serve and Enjoy: Ladle the vegetarian lasagna soup into bowls. Top each serving with a spoonful of the ricotta mixture. If desired, garnish with additional fresh parsley and a sprinkle of Parmesan cheese. Serve immediately and enjoy!

While your vegetarian lasagna soup is doing its thing, get ready for some amazing aromas! Your kitchen will smell like a cozy Italian restaurant. Don’t worry if your vegetarian lasagna soup looks a little thick at first; the noodles will absorb some of the liquid as they cook.

I’ve also learned a few shortcuts along the way. For example, you can use pre-chopped vegetables to save time on busy weeknights. Another great tip is to make a big batch of this soup on the weekend and enjoy it throughout the week. It tastes even better the next day!

This vegetarian lasagna soup usually takes about 45 minutes from start to finish. It’s a quick and easy weeknight meal that doesn’t sacrifice on flavor. Plus, it’s a great way to use up any leftover vegetables you have in the fridge. It is delicious when it’s done!

How to Serve Up This!

Now that you’ve created this masterpiece, let’s talk about how to serve up this vegetarian lasagna soup for maximum enjoyment! This is all about creating a wow-factor when your friends and family try the soup.

First off, presentation matters! A simple garnish of fresh parsley can elevate the look of this dish. A sprinkle of extra Parmesan cheese never hurts either. Serve it in your favorite bowls.

People literally do happy dances when this vegetarian lasagna soup hits the table with some crusty garlic bread! The garlic bread is perfect for dipping and soaking up all that delicious sauce. A simple side salad with a light vinaigrette can also be a great addition. It provides a refreshing contrast to the richness of the soup.

This vegetarian lasagna soup is perfect for those weeknight dinners that need to be special! It’s also a fantastic option for potlucks or casual get-togethers. Trust me; everyone will be asking for the recipe! I find it to be the perfect dish.

For a bolder flavor pairing, try serving this soup with a dollop of pesto. The bright, herbaceous flavor of the pesto complements the richness of the tomato sauce beautifully. I have done this several times now.

Got leftovers? No problem! This soup is even better the next day. The flavors have more time to meld together, making it even more delicious. You can also transform the leftovers into something new. I have had some fun doing this, and you should too.

This vegetarian lasagna soup reminds me of another bold flavor favorite, crockpot lasagna soup. For more weeknight winners that don’t sacrifice on taste, check out lasagna soup.

Looking to kick it up a notch? I sometimes add a splash of balsamic glaze to my bowl for a touch of sweetness and acidity. It adds a sophisticated twist to this classic comfort food. Don’t be scared to get creative.

I even tried a fusion variation once by adding a sprinkle of Italian seasoning and a drizzle of hot honey. The sweet and spicy combination was surprisingly delicious. It’s all about experimenting and finding what you love!

FAQs:

Got questions? I’ve got answers! Here are some frequently asked questions about making the perfect vegetarian lasagna soup:

Will kitchen newbies succeed with this vegetarian lasagna soup?

Absolutely! This recipe is designed to be easy and approachable for cooks of all skill levels. The instructions are straightforward, and there’s plenty of room for happy accidents along the way. This is a no-fail kind of meal.

What if I mess up my vegetarian lasagna soup? (Spoiler: it’ll still taste incredible!)

Honestly, it’s hard to mess this one up! Even if you overcook the noodles or add too much spice, it will still taste amazing. Comfort food is all about forgiving flavors. You’ll be fine.

How can I prep this vegetarian lasagna soup for busy weeknights?

You can chop the vegetables ahead of time and store them in the fridge. You can also make the ricotta mixture in advance and keep it covered in the refrigerator until you’re ready to use it. That will save you a lot of time!

Can I freeze this vegetarian lasagna soup?

Yes, you can! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.

What other vegetables can I add to this soup?

The possibilities are endless! Zucchini, spinach, carrots, and kale would all be delicious additions. Feel free to get creative and use whatever vegetables you have on hand. I do this all the time!

Can I make this soup gluten-free?

Yes! Simply use gluten-free lasagna noodles and ensure that your vegetable broth is gluten-free. The rest of the ingredients are naturally gluten-free. This makes it versatile.

How spicy is this vegetarian lasagna soup?

The red pepper flakes add a little kick, but it’s not overly spicy. If you’re sensitive to spice, you can reduce or omit the red pepper flakes altogether. For those who love a lot of spice, you can always add more to taste.

My family is obsessed with meat, what do I do?

I get that – it’s tough to overcome! If you want to integrate some meat, I’d suggest adding Italian sausage to the meatless lasagna soup.

Remember, cooking is all about experimenting and having fun. Don’t be afraid to get creative and put your own spin on this vegetarian lasagna soup. Trust your taste buds, and enjoy the process!

CONCLUSION:

This vegetarian lasagna soup brings me so much joy because it’s a perfect blend of comfort, flavor, and simplicity. It’s a dish that I can always count on to warm my soul and bring a smile to my face. It’s so easy to put together.

Here are My vegetarian lasagna soup Flavor Secrets:

1. Don’t skimp on the herbs: Fresh or dried, herbs are essential for that authentic Italian flavor.
2. Use high-quality crushed tomatoes: A good brand will make a huge difference in the overall taste of the soup.
3. Don’t be afraid to experiment: Add your favorite vegetables, spices, or toppings to make it your own.

I have tested so many different versions of this soup, and I wanted to share some of my favorites. First is a spicy version with added jalapeños and a sprinkle of chili powder. There’s also a creamy version with a splash of heavy cream or half-and-half. Finally, a smoky version with a dash of smoked paprika. The occasions for each version are limitless!

For a casual weeknight dinner, the classic version is perfect. For a potluck or party, the spicy version will be a crowd-pleaser. And for a cozy night in, the creamy version is the ultimate indulgence.

I’m so excited for you to try this recipe and create your own delicious variations. Trust your taste buds, get creative, and have fun in the kitchen! Remember, there are so many other delicious vegetarian soup recipes out there!

Don’t forget to check out Easy Vegetarian One Pot Lasagna Soup – Midwest Foodie, Vegetarian Lasagna Soup – Marisa Moore Nutrition, and Vegetarian Lasagna Soup | Lindsey Eats for even more inspiration.

I can’t wait to hear about your cooking adventures and all the delicious happy accidents you discover along the way. This vegetarian lasagna soup is so easy to make, and the taste is delicious! I hope you love this homemade lasagna soup vegetarian! Happy cooking!

vegetarian lasagna soup

Print Recipe

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Enjoy all the comforting flavors of lasagna in a hearty and easy-to-make soup! This vegetarian lasagna soup is packed with vegetables, rich tomato sauce, and cheesy goodness.

• Author: Nyla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Soup
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 8 ounces lasagna noodles, broken into small pieces
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish
• Salt and pepper to taste

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
2. Stir in the crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
3. Add the lasagna noodles and cannellini beans. Cook until the noodles are tender, about 10-12 minutes.
4. Season with salt and pepper to taste.
5. In a small bowl, combine the ricotta and Parmesan cheese.
6. Ladle the soup into bowls and top with a dollop of the ricotta mixture and fresh basil leaves.

Notes

For an extra layer of flavor, stir in a handful of chopped spinach or kale during the last few minutes of cooking. You can also add other vegetables like zucchini or mushrooms.