This hearty Vegetarian Creamy Lasagna Soup is everything you love about lasagna but in a cozy bowl! It’s packed with tasty veggies, tender noodles, and a rich, creamy sauce.
Perfect for chilly nights, this soup warms you up quickly. I love tossing in some fresh herbs at the end for an extra pop of flavor—trust me, it’s totally worth it!
Key Ingredients & Substitutions
Olive Oil: A great base for cooking! You can swap it with avocado oil if you prefer a higher smoke point. Alternatively, any neutral oil like canola works fine.
Mushrooms: I love using white mushrooms for their mild flavor. However, feel free to use shiitake or cremini mushrooms if you want a deeper taste.
Lasagna Noodles: Regular lasagna noodles are perfect, but you can use gluten-free pasta if needed. Just adjust the cooking times based on the noodles you choose.
Cheese: Ricotta adds creaminess, but cottage cheese can be a healthier alternative. If you’re dairy-free, look for plant-based ricotta or cream cheese.
Vegetable Broth: Homemade is best, but store-bought works wonders. Just check for low sodium options if you’re watching your salt intake.
What’s the Best Way to Make Sure My Soup is Creamy?
Getting that perfect creamy texture is key to a delicious lasagna soup. Here are some tips to nail it:
- Use whole milk or heavy cream. They add richness that complements the cheeses.
- Incorporate the cheeses when the soup is warm, not boiling. This prevents the cheeses from clumping up.
- Adjust the consistency by adding more broth if it gets too thick after cooking.
Lastly, don’t forget to stir well after adding the cream and cheese to blend everything smoothly!
Vegetarian Creamy Lasagna Soup
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz white mushrooms, sliced
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 (14 oz) can crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 6 oz lasagna noodles, broken into bite-sized pieces
- 1 cup fresh spinach leaves
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream or half & half
- Fresh basil or green onions for garnish
How Much Time Will You Need?
This cozy soup requires about 10 minutes of prep time and around 20 minutes of cooking. In just half an hour, you’ll have a delicious, creamy lasagna soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion and minced garlic. Sauté for about 1-2 minutes until they are fragrant. Then add the sliced mushrooms and chopped celery. Keep cooking for another 5-7 minutes until the veggies are softened and shiny.
2. Add the Broth and Tomatoes:
Now it’s time to add some flavors! Stir in the crushed tomatoes and vegetable broth alongside the dried basil, oregano, red pepper flakes, salt, and black pepper. Bring everything to a nice boil. You’ll love the aroma already filling your kitchen.
3. Cook the Noodles:
Once the pot is boiling, toss in the broken lasagna noodles. Lower the heat and let it simmer for about 8-10 minutes, or until the noodles are tender and cooked through. Don’t forget to stir occasionally to prevent the noodles from sticking!
4. Stir in the Spinach:
Reduce the heat to low and add in the fresh spinach leaves. Stir gently, allowing them to wilt into the delicious soup mixture. This will add a lovely burst of color and nutrition.
5. Make it Creamy:
It’s time for the creamy goodness! Stir in the ricotta, mozzarella, Parmesan, and heavy cream until everything is wonderfully mixed. Keep on the stove just long enough to warm through, then taste and adjust the seasoning if needed.
6. Serve and Enjoy:
Take the pot off the heat. Ladle generous servings of your creamy lasagna soup into bowls and garnish with fresh basil or sliced green onions for a pop of flavor. Serve with crusty bread or some garlic bread on the side for a perfect meal!
Enjoy your warm and comforting Vegetarian Creamy Lasagna Soup!
Can I Use Gluten-Free Pasta in This Soup?
Absolutely! You can substitute regular lasagna noodles with gluten-free pasta. Just be sure to adjust the cooking time according to the package instructions, as gluten-free noodles often require a bit less time to cook.
How Can I Make This Soup Vegan?
To make this soup vegan, simply replace the ricotta and mozzarella cheese with plant-based alternatives. You can use tofu blended with a bit of lemon juice for the ricotta and dairy-free mozzarella for the other cheese. Also, substitute heavy cream with coconut milk or a vegan cream option!
What Can I Add for Extra Protein?
If you’re looking to boost the protein in this soup, consider adding some cooked lentils or chickpeas. They mix in nicely and won’t alter the flavor much while adding a nutritious punch!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if the soup thickens too much upon cooling.
