This cozy Vegetarian Creamy Lasagna Soup is like a big hug in a bowl! Packed with delicious veggies, cheesy goodness, and pasta, it’s a simple twist on classic lasagna.
I love how it’s comforting yet easy to make—no layering required! Just mix everything together, and in no time, you’ll have a warm meal that everyone will enjoy. Yum!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you prefer, you can replace it with vegetable oil or avocado oil for a different taste or if you want higher smoke points.
Veggies: The onion, garlic, carrots, mushrooms, and celery make a flavorful base. Feel free to swap mushrooms for zucchini or bell peppers if you aren’t a fan!
Lasagna Noodles: Traditional lasagna noodles work best, but you can use any pasta like bowties or even gluten-free pasta to suit your needs. Just adjust the cooking time if using a different kind!
Cheese: Ricotta and Parmesan add creaminess and flavor. For a lighter version, use cottage cheese instead of ricotta. Nutritional yeast can replace Parmesan for a dairy-free option.
Heavy Cream: This gives the soup a rich texture. You can substitute it with a plant-based cream or even whole milk for a lighter version.
How Do You Achieve Creamy Perfection in This Soup?
To make sure your soup is creamy, pay attention to how you mix the cheese. Here’s a quick guide:
- Combine ricotta with Parmesan and cream well until smooth. This prevents lumps in your soup.
- Stir the cheese mixture into the soup off the heat so it melts in nicely without curdling.
- Make sure to taste and adjust seasoning before serving! A little salt enhances the flavors immensely.
These simple steps can elevate your soup, making it even more delicious and satisfying.
Vegetarian Creamy Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable broth
- 1 (14-ounce) can crushed tomatoes
- 6-8 lasagna noodles, broken into bite-sized pieces
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 cup heavy cream or half-and-half
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and about 25 minutes to cook, for a total time of roughly 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sautéing the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion, minced garlic, chopped mushrooms, diced carrot, and diced celery. Sauté these vegetables until they soften, which should take about 5-7 minutes. You want them to be just tender and aromatic!
2. Adding Your Spices:
Next, stir in the dried oregano, dried basil, red pepper flakes (if you like a bit of heat), salt, and freshly ground black pepper. Cook this mixture for another 1-2 minutes until you can smell the herbs—it makes the soup smell delightful!
3. Building the Base:
Pour in the vegetable broth and add the crushed tomatoes to the pot. Increase the heat to bring this mixture to a boil. The broth will make your soup hearty and flavorful!
4. Cooking the Noodles:
Once your pot is boiling, add the broken lasagna noodles. Reduce the heat to medium-low and let it simmer. Cook until the noodles are tender, which should take around 10-12 minutes. Stir occasionally to prevent sticking!
5. Mixing the Cheese:
While the noodles are cooking, take a small bowl and mix the ricotta cheese, Parmesan cheese, and heavy cream or half-and-half until the mixture is smooth and creamy. This will be the key to your lasagna soup’s richness!
6. Combining Everything:
Once the noodles are tender, stir the cheese mixture into the soup until well combined. The soup will take on a lovely creamy texture. Be sure to taste it and adjust seasoning with salt and pepper to your liking!
7. Serve and Garnish:
Now it’s time to ladle the delicious soup into bowls. Finish with garnishing each serving with extra grated Parmesan cheese and chopped fresh parsley to add a pop of color and flavor. It’s all about that presentation!
8. Enjoy with Bread:
Serve hot, and if you like, pair it with some crusty bread for dipping. Enjoy your warm, comforting Vegetarian Creamy Lasagna Soup on a cozy evening!
This flavorful soup is sure to please anyone, vegetarians and meat-eaters alike! Enjoy the creamy goodness with each spoonful.
Can I Use Gluten-Free Lasagna Noodles?
Absolutely! Just make sure to follow the cooking instructions on the gluten-free noodles, as they may have different cooking times compared to regular lasagna noodles.
Can I Make This Soup in Advance?
Yes, you can prepare the soup a day ahead. Just cook everything except the lasagna noodles and add them fresh when you’re ready to serve to prevent them from getting mushy. Store leftovers in the fridge for up to 3 days.
How Do I Store Leftovers?
Transfer any leftovers to an airtight container and refrigerate. They will keep well for 3 days. To reheat, gently warm the soup on the stove while adding a splash of broth or cream to maintain its consistency.
What Can I Use Instead of Ricotta Cheese?
If you’re not a fan of ricotta, you can substitute it with cottage cheese or even pureed silken tofu for a dairy-free option. Both will keep that creamy texture you’re looking for!
