This one-pot, veggie-packed lasagna soup has all of the flavors and comfort of lasagna and it’s ready a fraction of the time.
Made with savory mushrooms, a rich tomato broth, and topped with a dollop of herbed ricotta cheese, this vegetarian lasagna soup recipe is perfect weeknight comfort food!
Gather these ingredients
Basil, oregano and other herbs
Crushed tomatoes (or prepared marinara sauce)
Tips for success
Brown the mushrooms well. Cooking the mushrooms until they start to brown yields incredible flavor. That caramelization is quick possibly the most important step in building flavor in this soup.
Bloom your dried herbs. Dried basil and oregano are pantry staples and provide that traditional lasagna flavor in this recipe. You can use Italian herbs here too.
Here’s my tip for using dried herbs: Bloom them in oil or add them with vegetables such as onions to help hydrate them and release their flavors into the recipe. This versus adding them at the end and not maximizing the flavor.
Break the lasagna noodles. I didn’t break the noodles as small as I should have the first time I made (and photographed this recipe). It doesn’t impact the final flavor or anything but larger pieces may take a little longer to cook and makes the soup a bit more tedious to eat. haha.
You can also use any pasta you have in the pantry. It doesn’t have to be lasagna.
While the lasagna cooks in the simmering soup, prepare the ricotta mixture. This takes seconds to make but it’s essential to bring that lasagna flavor to the soup.
For smooth blending, be sure to start with room temperature ricotta.
I chose mushrooms as the base for this soup. But you can use whatever works for you.
Ground meat alternative: You might try your favorite ground meat alternative for the base. Simply brown it in the olive oil and season it with the herbs.
Because meat substitutes are seasoned in a variety of ways, be sure to keep that in mind. You may need to reduce the salt or may be able to eliminate some of the herbs if you for example choose an Italian “sausage” flavored ground meat alternative.
Almond milk ricotta: Use room temperature almond milk ricotta 1-1 for dairy ricotta. You can also do the same with the parmesan or simply leave it out. Doing this will take this recipe from vegetarian to vegan!
Fresh versus dried herbs: You can use whatever you have. I bloomed dried basil and oregano in the mushroom and onion base. I happened to have some basil growing on my window sill so I used that on top.
Fresh parsley or basil add fresh flavor and adds a nice pop of color!
If you haven’t noticed, I love pasta. And if you’re reading this far, you probably do too. Be sure to also check out my easy Roasted Broccoli Walnut Pasta and Vegan Chickpea Pesto Pasta recipes.
Vegetarian Lasagna Soup
- 2 tablespoon olive oil, plus more for serving
- 1 pound mushrooms, chopped (about 4 cups)
- 1 small onion
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 2 cups prepared marinara sauce
- 4 cups vegetable broth (more if needed)
- 4 ounce lasagna noodles, broken
- 1 cup ricotta cheese, at room temperature
- ¼ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley or basil
- ¼ teaspoon cracked black pepper
- Heat the olive oil over medium heat. Add the chopped mushrooms. Saute until the mushrooms brown and start to caramelize about 5 minutes. Stirring occasionally.
- Add the onions and dried herbs. Cook about 3-5 minutes or until the onion begins starts to soften.
- Add the marinara and broth. Bring to a boil then reduce to medium heat. Add the broken lasagne. Cook 12-14 minutes on medium heat or until the lasagna is al dente.
- Stir room temperature ricotta with the parmesan and fresh herbs until well combined.
- Ladle the soup into bowls. Top each with ¼ cup ricotta mixture.
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