Comforting Vegetarian Lasagna Soup

Warm up your taste buds with our Comforting Vegetarian Lasagna Soup! This soul-warming dish takes all the flavors of traditional lasagna and transforms them into a cozy soup. Each spoonful is a cozy hug in a bowl. Whether you're a vegetarian or just craving a hearty, satisfying meal, this soup is sure to become a new favorite in your recipe rotation. Gluten-free + Vegan Option.

It's pretty clear that I'm a huge pasta fan in all its glorious forms, and what makes pasta even better is when it's swimming in my second favorite thing --- soup! Lasagna has always held a special place in my heart, but let's face it, it can be quite time-consuming. That's where this Comforting Vegetarian Lasagna Soup recipe steps in!

I've tried my hand at a few lasagna soups, like the Delicious Vegan Lasagna Soup and Creamy White Chicken Lasagna Soup. This time, I'm going for a vegetarian version, using plant-based beef-less crumbles. It's for those who want the cheesy goodness of lasagna without the meat. It keeps everyone at my table happy + full every time!

This vegetarian lasagna recipe comes together in just 30 minutes – super quick! Just throw those lasagna sheets into the soup, and the texture is out of this world. It's got all those classic lasagna flavors but is totally vegetarian. Honestly, you won't even miss the meat at all. It's so satisfying, hearty, and great for feeding a bunch of hungry mouths!

What Is Lasagna Soup?

Lasagna soup is like a cozy hug in a bowl, bringing all the deliciousness of lasagna but in soup form. It's a quick and easy way to enjoy those comforting flavors. Instead of assembling layers like a traditional baked lasagna, you simply break up some lasagna sheets and toss them right into the soup mix!

What You’ll Love Most About This Delicious Vegetarian Lasagna Soup

• One pot only --- for super easy cleanup.
• Makes for a great weeknight meal! With GF + vegan options.
• Smooth, chunky, and comforting, all at the same time.
• Bursting with classic lasagna flavors in every spoonful.
• Quick to prepare + perfect for busy evenings.
• SO hearty + satisfying, sure to please even the pickiest eaters.
• Leftovers taste even better the next day, making it a great option for meal prep!

How To Make Vegetarian Lasagna Soup

You'll only need one big pot to cook up this entire soup – gotta love minimizing dishes, right? We'll start by sautéing all your aromatics like garlic and onion, then toss in our veggies and beef crumbles. Once everything's tasting delicious, we add in everything except the lasagna sheets. Finally, we break the lasagna sheets into medium pieces and add them in. If you're feeling fancy, you can pop the soup into oven-safe bowls, sprinkle some cheese on top, and melt it under the broiler!

Ingredients

Here's what you need to bring vegetarian lasagna soup to life:

SOUP:

• Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
• Onion. Adds savory sweetness.
• Garlic cloves. Minced.
• Red bell pepper. Brings a vibrant color and mild sweetness.
• Spices + seasonings. Sea salt, garlic powder, Italian seasoning, dried parsley, black pepper.
• Plant-based beef-less ground crumbles. I love using Gardein.
• Marinara sauce. I love Rao's or Whole Food's 365 brand.
• Organic vegetable stock. Use store-bought low-sodium broth or make your own! 
• Can fire-roasted tomatoes. For less heat, you can also use regular diced tomatoes.
• Organic lasagna sheets. Broken into medium pieces.
• Grated parmesan cheese. I love to freshly grate my cheese, however, you can use your favorite shredded brand---quality does matter!
• Organic ricotta cheese. For some added creaminess.

Check out the recipe card at the bottom for exact measurements!

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!

Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Vegetarian Lasagna Soup recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

How to Make Homemade Italian Seasoning

If you're thinking about making your own Italian seasoning blend, then look no further! All you need is a handful of herbs + spices, mix them together, and wallah:

• Oregano
• Basil
• Parsley
• Thyme
• Rosemary
• Sage
• Garlic powder
• Red pepper flakes

How to Store Homemade Italian Seasoning

You can keep leftover seasoning in a small tightly sealed jar and at room temperature for up to 6 months like your other herbs + spices.

What Are Delicious Foods to Pair This Vegetarian Lasagna Soup

Here's the thing -- Vegetarian Lasagna Soup recipe is so delicious and flavorful that you can honestly enjoy it all by itself. Seriously, the broken lasanga sheets are ideal for soaking up the rich jammy tomatoey sauce! So, feel free to dig in and savor every single bite. It's a dish that stands tall on its own!

But if you're anything like me (A huge bread lover.. Haha), then I recommend enjoying some crusty bread on the side. I make my own homemade Cheesy Kale Garlic Bread and Homemade Roasted Garlic Bread -- and they are an amazing vessel for scooping up every last drop of saucy goodness.

If you want a little freshness, serve it with a salad on the side, like this Fall Harvest BBQ Chickpea Kale Salad, Fall Harvest Apple Kale Salad or this Best Buffalo Chickpea Kale Salad. It's like a fresh burst of flavor that complements this easy weeknight dinner beautifully.

Extra Topping Options

For extra flavor, color, and texture, you can try:

• Drizzle of extra virgin olive oil
• Chopped fresh basil or parsley for a burst of freshness
• Crushed red pepper flakes for a spicy kick
• Candied bacon (If you eat meat)
• Homemade Croutons for a nice crunch
• Chopped Homemade Texas Toast Garlic Bread
• More parmesan cheese
• Toasted panko bread crumbs

Can I Add Some Greens?

Definitely! To add a bit more flavor to this spaghetti sauce, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus!

Other Vegetarian 'Ground Beef' Options

I opted for plant-based ground beef for this recipe, but feel free to switch things up with any of these tasty alternatives!

• Lentils
• Chopped mushrooms for a meaty texture
• Plant-based sausage crumbles
• Crumbled tofu or tempeh
• Textured vegetable protein (TVP) rehydrated with vegetable broth

Comforting Vegetarian Lasagna Soup Q + A's

More Comforting Family-Friendly Pasta Recipes

If you are a lover of all things pasta and coziness and loved this Comforting Vegetarian Lasagna Soup recipe then definitely add these to your must-make next list!

• Creamy Roasted Garlic Kale Pasta with Parmesan
• Simple Walnut Pesto Bucatini Pasta
• Creamy Garlic Butter Pasta w/ Roasted Cauliflower
• Creamy Garlic Tomato Conchiglioni Pasta
• Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce
• Parmesan Garlic Shrimp Scampi with Linguine
• Savory Lemon Garlic Shrimp Pasta

MADE OUR RECIPE(S)?

If you tried this Comforting Vegetarian Lasagna Soup recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Comforting Vegetarian Lasagna Soup

April 23, 2024 •

By Shanika

5 from 1 vote

Warm up your taste buds with our Comforting Vegetarian Lasagna Soup! This soul-warming dish takes all the flavors of traditional lasagna and transforms them into a cozy soup. Each spoonful is a cozy hug in a bowl. Whether you're a vegetarian or just craving a hearty, satisfying meal, this soup is sure to become a new favorite in your recipe rotation. Gluten-free + Vegan Option.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Serves: 6 servings

Units:

US Customary|Metric

Pin It Print It

Ingredients

SOUP:

• 1 tablespoon Extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 1 (14 oz.) package plant-based beef-less ground crumbles (I love using Gardein)
• 1 (32 oz.) bottle Marinara sauce, premium (I love Rao's or Whole Food's 365 brands)
• 6 cups organic vegetable stock
• 1 (14 oz.) can fire roasted tomatoes (For less heat, you can also use regular diced tomatoes)
• 6-8 organic lasagna sheets, broken into medium pieces
• 1 cup grated parmesan cheese
• ½ cup organic ricotta cheese

Instructions

TO MAKE THE SOUP:

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add in the chopped bell peppers and fire roasted tomatoes, stirring to sauté a bit. Add the plant-based meat crumble and cook, breaking it up into smaller pieces, until browned, 4 to 5 minutes, stirring frequently.
• Add the salt, black pepper, garlic powder, parsley, and Italian seasoning, stirring until combined.
• Add in the veggie stock and Marinara sauce, stirring frequently to avoid any lumping. Add in the broken lasagna noodles, stirring to combine and ensure that the noddles are completely covered in liquid. Let everything simmer for another 15-20 minutes or until the lasagna noodles are fully cooked through and tender.
• Add in the grated parmesan, stirring until cheese has melted and the soup become creamy. Simmer for another 1-2 minutes. NOTE: To create a gooey, melty topping, spoon the soup into oven-safe bowls. Preheat the oven to broil and add a bit of Mozzarella cheese shreds atop top in each bowl until fully covered. Place the bowls atop a small baking sheet and broil for 2-3 minutes or until cheese becomes smooth and melted mostly.
• Remove from heat and serve immediately into prepared bowl(s), tucking in 1-2 Tbsps of ricotta cheese in between the lasagna noodles and ingredients (this will melt once in the hot soup) and with a side of bread, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
• GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute lasagna noddles with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly (i.e. canned tomatoes, veggie stock, etc) and you use GF bread on the side, if using.
• VEGAN OPTION: To turn this into a vegan option, see my Delicious Vegan Lasagna Soup.

Nutrition

Calories: 157kcal | Carbohydrates: 10g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 1639mg | Potassium: 142mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1366IU | Vitamin C: 27mg | Calcium: 206mg | Iron: 1mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Love this Post? SHARE!