This Vegetarian Lasagna Soup has all the hearty comforting flavors of traditional lasagna in soup form! Loaded with veggies, herbs and topped with a big dollop of creamy ricotta.
Lasagna, along with macaroni and cheese and chicken pot pie is what I would consider one of the top comfort foods. It seems most carb and cheese heavy foods are ones most people find comforting and nostalgic.
I used to love when my mom or grandma made lasagna, but I can definitely see why it was only for special occasions. It’s so time consuming to make it! Since I’m not much for time consuming cooking, I decided to take a classic vegetable lasagna and turn it into this easy one pot vegetarian lasagna soup.
Ingredients Needed to Make Vegetarian Lasagna Soup
- yellow onion and garlic
- cremini mushrooms or white
- dry white wine
- low sodium vegetable broth
- canned diced tomatoes
- tomato sauce
- Italian seasoning, dried oregano and crushed red pepper
- lasagna noodles
- baby spinach
- fresh basil leaves
- ricotta and mozzarella cheese
How to Make Vegetarian Lasagna Soup
Start by heating olive oil in a large pot. When it’s hot, add in the onion and mushrooms and sauté them for a few minutes. Add in the garlic and dried herbs and sauté another minute. Pour in the white wine (use something you’d want to drink) a stir everything around. Pour in the vegetable broth, diced tomatoes, tomato sauce and a cup of water, stir everything together and bring it to a boil.
Once the soup comes to a boil, lower the heat to low and cover it with a lid. Simmer for 15 minutes and then add in the broken up lasagna noodles and spinach. Cook the soup uncovered until the noodles are al dente then toss in the fresh basil. Stir everything together and top with shredded mozzarella and whipped ricotta cheese.
Lasagna Soup Variations
Make it vegan – Simply omit the ricotta and mozzarella from the top or use a vegan cheese.
Italian sausage – Add approximately 1/2 a pound of cooked and crumbled mild or spicy Italian sausage. Turkey, chicken or pork would all be delicious.
Ground beef or turkey – Use a 1/2 pound of either, cooking it prior to starting the soup. I would suggest seasoning it with salt, pepper, oregano and Italian seasoning.
Alternate Vegetables – Swap the spinach with kale and summer squash for zucchini. If you don’t like mushrooms try using carrots or even butternut squash for a fall twist.
How to Make Whipped Ricotta Cheese
Whipped ricotta cheese sounds fancy, but it’s actually super easy to make. Whipping it transforms the texture into one that’s creamy and luscious, which is great if you aren’t a fan of ricotta’s texture.
To make whipped ricotta all you need to do is add it to a food processor or blender along with some fresh ground black pepper, a pinch of salt and a tablespoon or two of milk. Blend until it’s smooth and creamy and that’s all there is to it!
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 1/2 cups diced mushrooms
- 1 zucchini, diced
- 3 cloves of garlic, grated or minced
- 1/4 cup dry white wine
- 32 ounces low sodium vegetable broth
- 1 cup water (or more broth)
- 14 ounces diced tomatoes
- 15 ounces tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- Parmesan cheese rind (optional)
- 8 uncooked lasagna noodles, broken into small pieces
- 2 cups baby spinach
- 1/4 cup fresh basil leaves, chopped
- 1 cup part skim ricotta cheese
- 3/4 cup shredded part skim mozzarella cheese
- In a large stock pot heat the olive oil over medium high heat. When the oil is hot add in the onion, mushrooms and zucchini. Season with the Italian seasoning, dried oregano, salt and pepper for 3 minutes then add in the garlic and sauté another minute.
- Pour in the wine and cook another minute. Pour in the diced tomatoes, tomato sauce, water and vegetable broth and stir everything together. Add in the Parmesan cheese rind if using it and bring the soup to a boil. Once boiling reduce the heat to low and simmer to 15 minutes.
- Add the broken up pieces of lasagna noodles, spinach and basil to the soup and cook until the pasta is al dente. Taste for seasoning.
- While the soup cooks, add the ricotta cheese, milk, salt and pepper to a blender or food processor and blend until smooth and creamy. Scoop into a bowl for serving.
- Serve the soup topped with some of the whipped ricotta, shredded mozzarella, basil and parsley.
Whipping the ricotta cheese is optional. Serve it as is if desired.
Amount Per Serving: Calories: 297Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 695mgCarbohydrates: 42gFiber: 7gSugar: 9gProtein: 17g