One Pot Lasagna Soup (Vegetarian) lasagna soup is packed with sautéed veggies, white beans, and herbed ricotta. It’s made in one pot, freezer-friendly, and filled with nutritious ingredients. Perfect for a comforting and wholesome meal.
Why You’ll Love This Lasagna Soup
This recipe captures all the hearty, cheesy comfort of lasagna in a weeknight-friendly soup. Unlike traditional lasagna, which can be time-consuming and require lots of dishes, this soup comes together in one pot and is ready in under 40 minutes.
Lasagna noodles get broken up into bite-sized pieces, creating that classic lasagna texture, but with a lot less work. Plus, it’s vegetarian, making it a lighter and healthier option while still being packed with flavor. For the perfect finish, this soup gets a delicious ricotta mixture that brings all the flavors together. You can swirl it into the soup or use it to dip your bread—either way, it completes the lasagna-in-a-bowl experience.
The Ingredients
- Mushrooms: Cremini mushrooms replace beef, adding a savory depth and meaty texture to the soup.
- Zucchini: With its mild flavor, zucchini fits perfectly in lasagna recipes. You can also swap it out for baby spinach if you prefer.
- Onion: Yellow or white onions work well in this soup, adding a base of flavor.
- Garlic: Adjust the garlic to your liking, though 3 to 4 cloves usually hits the spot.
- Seasonings: The Italian seasoning mix keeps things simple and flavorful. Alternatively, dried oregano works too.
- Tomato Paste: For the best flavor, cook the paste for a few minutes until it turns a rich brick-red color.
- Crushed Tomatoes: A can of crushed tomatoes with basil adds extra Italian flavor.White Beans: Instead of meat, small white beans (like navy beans) provide protein and heartiness.
- Broth: Either vegetable or chicken broth works well, depending on your preference.
- Lasagna Sheets: Use regular or gluten-free lasagna sheets, breaking them into small pieces for that lasagna feel.
- Parmesan: Freshly grated Parmesan goes into both the soup and the ricotta mixture, and a little extra on top makes each bowl special.
- Ricotta: Full-fat ricotta adds richness and rounds out the flavors of the soup.
Substitutions and Additions
- Zucchini Swap: Use baby spinach instead if you’re not a zucchini fan.
- Gluten-Free Option: Swap out regular lasagna noodles for gluten-free pasta.
- Make It Spicy: Add red pepper flakes for some heat.
- More Veggies: Feel free to toss in mushrooms, bell peppers, or other veggies for extra flavor.
- Vegan: Use vegan ricotta and dairy-free cheese to make the soup plant-based.
Step-by-Step Instructions
Step 1: Sauté the Veggies:
Heat olive oil in a large pot and sauté onions, mushrooms, and zucchini until soft.
Step 2: Add Aromatics
Stir in garlic, tomato paste, and Italian seasonings. Let them cook for 2 to 3 minutes until fragrant.
Step 3: Add Broth and Beans
Pour in the broth and tomatoes, then add the white beans. Bring the soup to a boil. Break the lasagna sheets into pieces and add them to the pot. Reduce heat and simmer until the noodles are tender.
Step 4: Make Ricotta Mixture
In a separate bowl, mix ricotta, Parmesan, and herbs. Set it aside.
Step 5: Serve
Stir parsley and Parmesan into the soup. Ladle the soup into bowls and top with a dollop of ricotta mixture. Drizzle a bit of olive oil on top if you’d like.
Serving Suggestions
- Bread: Serve this soup with some crusty bread or garlic bread for dipping.
- Salad: A simple side salad with Italian dressing complements the soup perfectly.
- Wine: A glass of red wine pairs beautifully with the rich flavors of the soup.
Storage Tips
- To Store: Keep leftover soup in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Reheat on the stovetop over medium heat or in the microwave until warmed through.
- To Freeze: Freeze the soup without the ricotta and mozzarella. Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
This vegetarian lasagna soup is a quick, one-pot meal that delivers all the comfort of traditional lasagna with none of the hassle. Perfect for cozy nights in!
Equipment
- Large Stock Pot or Dutch Oven
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 8 oz. sliced cremini mushrooms
- 1 medium zucchini, thinly sliced into half-moons
- 3 to 4 garlic cloves, minced
- 3 Tbsp. tomato paste
- Pinch of crushed red pepper flakes
- 1 Tbsp. Italian seasoning
- 1 tsp. kosher salt (or more to taste)
- 1 (28-oz.) can crushed tomatoes with basil
- 1 (15-oz.) can navy beans, rinsed and drained
- 4 cups vegetable or chicken broth
- 6 oz. dry lasagna noodles broken into small pieces (about 7 sheets)
- 1/2 cup grated Parmesan cheese, divided
- 2 Tbsp. finely chopped fresh parsley
- 1 1/4 cups whole-milk ricotta cheese
- 2 Tbsp. chopped fresh basil (or additional parsley)
Instructions
- Heat 2 Tbsp. of the oil in a large soup pot or Dutch oven over medium heat. Add onion, and cook 4 minutes, until softened. Add mushrooms and zucchini; cook 5 to 7 more minutes, stirring occasionally, until golden. Add garlic, tomato paste, and red pepper flakes; cook 2 minutes, until tomato paste turns brick red and garlic is aromatic. Season with 1/2 tsp. salt.
- Stir in crushed tomatoes, white beans, broth, 2 cups of water, and remaining 1/2 tsp. salt. Bring mixture to a boil. Add broken-up lasagna noodles, reduce heat, and gently simmer, uncovered, stirring occasionally, until noodles are cooked, about 12 minutes.
- Meanwhile, prepare ricotta mixture by combining ricotta, 1/4 cup Parmesan, basil (or parsley), and 1 Tbsp. olive oil in a small bowl. Season with a few grinds of cracked black pepper. Once the soup is done, remove from heat and stir in parsley and remaining 1/4 cup Parmesan cheese. Taste and season with additional salt, if needed.
- Ladle soup into bowls and top with a generous dollop of the ricotta mixture. Garnish with extra grated Parmesan and/or fresh herbs, if desired, and a drizzle of extra-virgin olive oil.
Notes
- Store: Let the soup completely cool before transferring it an airtight container. Store in the refrigerator for up to 4 days. (Store the ricotta mixture separately.)
- Freeze:
- Allow the soup to completely cool. Either stick it in the refrigerator, or place the whole pot in a bath of ice water in the sink. To better release the heat, stir the soup every so often while it’s chilling.
- Ladle the soup into gallon- or quart-size zip-top plastic freezer bags, let out any trapped air, and tightly seal.
- Lay bags flat in a single layer in the freezer. It’s important to not stack them until they’re frozen, or else they may stick.
- Reheat: In frozen, transfer bags of soup to the refrigerator and let thaw overnight. Once thawed, pour the soup into a Dutch oven or stock pot, and cook over medium heat until warm.
- You can also rewarm individual (thawed) portions in the microwave. Wait to add ricotta until after the soup is warm.
NUTRITION INFORMATON: Serving: 2cups | Calories: 403kcal | Carbohydrates: 44g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Sodium: 890mg | Fiber: 8g | Sugar: 10g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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