As the thermometer dips, a warm, comforting bowl of delight is just what we need. I’m excited to share my recipe for a dish that’s become a staple in my kitchen. It’s a hearty, flavorful soup that captures the essence of Italy.
This vegetarian lasagna soup is perfect for a cozy night in. It has a rich tomato broth, tender noodles, and a blend of melted cheeses. It’s something that’s sure to become a family favorite. I’ve made this recipe easy to follow and flexible, so you can make it your own.
Why This Soup is Worth Making
Weeknight‑fast, lasagna‑cozy. All the flavors you love, tomato, basil, melty cheese without layering pans or long bake times.
Pantry‑friendly. Uses staples you likely have, canned tomatoes, broth, dried herbs, pasta, frozen spinach.
Flexible on diet. Make it dairy‑free with cashew cream and nutritional yeast, or boost protein with a can of white beans.
One pot, easy cleanup. Sauté, simmer, and finish in the same pot, leftovers reheat beautifully.
Budget‑smart. A handful of low‑cost ingredients feeds 4 with generous bowls.
Make‑ahead friendly. The base keeps 3–4 days, add pasta just before serving to keep it al dente.
Why You’ll Love This Soup
This vegetarian lasagna soup is a true culinary gem. It brings together the flavors of Italy with the simplicity of a one-pot meal. It’s a dish that will quickly become a fan favorite in your kitchen, offering a perfect mix of taste and nutrition.
Benefits of This Soup
Here are just a few reasons why this vegetarian lasagna soup stands out:
It’s incredibly easy to make, requiring just a few simple ingredients and minimal prep time.
This soup is a great way to get your daily dose of veggies, with a generous serving of spinach and other nutrient-rich vegetables.
It’s highly customizable, so you can adjust the seasoning and ingredients to suit your taste preferences.
This recipe is also very versatile, allowing you to make it your own with various substitutions and additions.
Tantalizing Vegetarian Lasagna Soup
Ingredients
Method
- Sauté aromatics: Heat 1 tbsp olive oil over medium temp, cook chopped onion 5 minutes until soft. Add minced garlic, cook 30–60 seconds until fragrant.
- Build base: Stir in broth, diced tomatoes, basil, oregano, salt, and pepper. Bring to a boil, then reduce to low and simmer 10–15 minutes.
- Cook pasta: Add broken lasagna noodles, simmer 8–10 minutes, stirring occasionally, until al dente.
- Add greens: Stir in thawed, drained spinach, cook 1–2 minutes until wilted.
- Finish and serve: Off heat, stir in mozzarella and parmesan until melted. Taste and adjust seasoning; serve hot with extra basil/parmesan.
Notes
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What Makes This Soup Special
What truly sets this vegetarian lasagna soup apart is its rich, layered flavor profile. It’s like traditional lasagna but in a comforting, soup form. The tender vegetables, savory broth, and lasagna noodles create a truly satisfying meal.
Together, these ingredients make a rich and flavorful vegetarian lasagna soup.
Practical Substitutions
This vegetarian lasagna soup is very versatile. It’s easy to change ingredients to fit your taste or dietary requirements.
Here’s a few practical substitutions you can make:
Use gluten-free lasagna noodles to make the soup gluten-friendly.
Swap out the mozzarella cheese for vegan mozzarella or another dairy-free alternative.
Replace the parmesan cheese with nutritional yeast for a nutty, cheesy flavor.
Consider using low-sodium vegetable broth if you’re watching your salt intake.
You can also add other vegetables like carrots, bell peppers, or mushrooms to increase the nutrient density.
These substitutions let you make the recipe your own. This way, it’s both delicious and fits your personal preferences.
Step-by-Step
Preparing vegetarian lasagna soup is easy with this guide. You’ll have a fun and satisfying experience. Here’s how to make it.
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. This step is crucial as it lays the flavor foundation for the soup.
- Add garlic, vegetable broth, diced tomatoes, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to mix together.
- Add broken lasagna noodles and cook until they’re tender, about 8-10 minutes. Stir occasionally to prevent the noodles from sticking together.
- Stir in the spinach and cook until wilted. This adds a burst of nutrients and flavor to the soup.
- Remove the pot from the heat and stir in the mozzarella and parmesan cheese until melted and smooth. This final step gives the soup a creamy texture.
To ensure your vegetarian lasagna soup turns out perfectly, remember to adjust the seasoning as you go. Don’t overcook the noodles. Serving the soup hot, garnished with extra basil or a sprinkle of parmesan, can elevate the dining experience.
Giselle’s Tips
Punch up your soup game with these personal recommendations.
Use high-quality ingredients, such as fresh vegetables and real cheese, to get the best flavor.
Don’t overcook the lasagna noodles, as they can become mushy and unappetizing.
Experiment with different seasonings and spices to make the soup your own.
By following these simple vegetarian lasagna soup tips, you’ll be able to create a delicious and satisfying meal. Remember, the key to a great soup is in the details, so take your time and enjoy the process.
Variations
This vegetarian lasagna soup is a blank canvas for your creativity. Here are some ideas to inspire you.
Adding a bit of heat is a great way to spice things up. You can use red pepper flakes or sliced jalapeños. This adds a nice contrast to the rich flavors of the soup.
Try using different types of cheese to change the flavor. Ricotta or goat cheese can add a unique taste. Feel free to experiment with cheese to find your favorite mix.
Boosting the protein is another idea. Add cooked beans or tofu to the soup. This not only increases the nutritional value but also adds texture, making the soup even more hearty.
These variations let you tailor the vegetarian lasagna soup to your liking. It’s a great way to try out new flavors.
FAQs
Let’s answer some common questions about this tasty vegetarian lasagna soup recipe.
Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup a day in advance. You can refrigerate or freeze it for later. This is great for busy days or meal planning.
Q: Is this soup gluten-free?
A: You can make it gluten-free by using gluten-free lasagna noodles. This change makes the recipe good for those with gluten issues.
Q: Can I customize the seasoning?
A: You bet! You can tweak the herbs and spices to your liking. I suggest trying different mixes to make it more fun.
Q: Can I use other types of pasta?
A: While lasagna noodles are classic, you can try other pasta shapes. Just remember, different pasta can alter the soup’s flavor a bit.
Storage & Reheating
To keep your vegetarian lasagna soup fresh, follow these simple guidelines.
After cooking, let the soup cool slightly before transferring it to an airtight container. This helps prevent bacterial growth and keeps the soup fresh.
Store the cooled soup in the refrigerator for up to 4 days. Make sure the container is airtight to maintain flavor and prevent absorption of other odors.
For longer storage, you can freeze the soup for up to 3 months. Use airtight, freezer-safe containers or freezer bags to prevent freezer burn. When you’re ready to eat it, you can reheat the soup from frozen or thaw it overnight in the refrigerator.
Reheat the soup gently over low heat, stirring occasionally, until it’s warmed through. This method helps preserve the texture of the ingredients and prevents scorching.
Nutrition Note
| Nutrient | Amount |
|---|---|
| Calories | 345 kcal |
| Protein | 18 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Sugars | 7 g |
| Sodium | 930 mg |
*Nutrition is an estimate and will vary based on specific ingredients and brands.
This vegetarian lasagna soup is balanced and satisfying. Each bowl brings a steady mix of complex carbs from the pasta and tomatoes, fiber and micronutrients from spinach and aromatics, and protein from the cheeses.
For a lighter bowl, use part‑skim mozzarella and parmesan; for extra protein, stir in a can of rinsed white beans during Step 2.
Make it fit your goals. To reduce sodium, choose low‑sodium broth and tomatoes and salt to taste at the end. Want more veggies? Add diced zucchini or mushrooms with the onion.
Need it dairy‑free? Skip the cheese and finish with a swirl of cashew cream or unsweetened oat milk, plus nutritional yeast for a cheesy flavor. Leftovers thicken as they sit, loosen with a splash of broth and reheat gently. Bon Appetit!
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