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Vegetarian Lasagna Soup

If you’re trying to add more vegetables to your meals, this easy Vegetarian Lasagna Soup will check all the boxes for simple, delicious and filling! This soup is loaded with fresh vegetables from zucchini, broccoli and kale ( just to name a few). It’s cooked in vegetable broth, zesty spices and topped with a herbed ricotta. 

Vegetarian Lasagna Soup with Herbed Ricotta and Kale
Vegetarian Lasagna Soup.

Original Post: January 2023 | Post Updated: March 2025


If you love the comfort of lasagna but want a lighter, plant based option- this one’s for you! I like to think of it as Vegetable Soup 2.0. This delicious recipe has the tomato based richness similar to my Cauliflower Tomato Soup plus some cheesy goodness on top. If you want something a bit heartier and with meat, you can try my Italian Beef Soup, Chicken Lasagna Rolls or my Ground Turkey Lasagna Rolls.

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Why this recipe works

  • This vegetarian lasagna soup recipe hits all the textures with a creamy ricotta, tender noodles and a warm comforting tomato base and broth.
  • You can customize this vegetarian version to your dietary needs such as changing the noodles to your favorite gluten-free pasta ( or any of your favorite pasta shape) or adding more protein like green lentils, white beans, tofu crumbles or chickpeas. 
  • This is the layer of love that lasagna truly is – but without all of the layering! 

Ingredients and substitutions

  • Lasagna noodles. You will add the noodle to the broth or you can cook them in a separate pot.
  • Carrots
  • White onion.
  • Red bell pepper
  • Zucchini
  • Broccoli florets.
  • Shredded kale
  • Crushed tomatoes. Canned tomatoes work best for this recipe.
  • Vegetable broth. Look for a low sodium, no sugar added veggie broth.
  • Spices such as dried basil, dried oregano, sweet paprika, garlic powder, onion powder, and dried thyme. Regular Italian seasoning or my Zesty Italian Seasoning works too.
  • Kosher salt as needed
  • Black pepper as needed
  • Ricotta cheese
  • Dried basil. This is for the ricotta topping.

How to make Vegetarian Lasagna Soup 

Step One: Start with preheating a large dutch oven pan or large pot over medium-low heat. Add the olive oil and then add the carrots, bell peppers and onion. Season with salt and pepper and let it cook for 7 min until the onion starts to sweat. Turn heat down to low.

Step Two: Add the zucchini and the broccoli. Let it cook for 2 minutes.

Step Three: Pour in the tomato sauce, broth and add the spices. Season it with a dash of salt and pepper. (I like to add the salt in little by little and taste test the broth later before adding the noodles) 

Step Four: Bring to a boil then add lasagna noodles to the broth. Turn the heat down to low to let it simmer until noodles are tender. (Use the cook time on the package, usually under 10 minutes for the noodles to be done)

Step Five: Gently stir as the noodles continue to cook. When it’s done, remove from the heat and let it cool for 5 minutes. If using the ricotta topping, mix the cheese with the dried basil and add a dash of salt. (taste test if more salt is needed) Serve this Veggie Lasagna Soup immediately when it’s done and top with a dollop of ricotta mixture.  

Pro tip: Lasagna soup without meat is pretty simple to make. A meal prep tip would be to have all your vegetables washed and prepared. That way they are ready to go when cooking starts. 

Vegetarian Lasagna Soup with Herbed Ricotta and Kale

Storing and reheating

Store in an airtight container in the fridge for up to 2-3 days. You can freeze this soup as well for up to 3 months in a freezer safe container. I suggest if you are freezing this, leave out the pasta noodles and add them later when you reheat.

Helpful tips for Vegetarian Lasagna Soup

  • If you aren’t enjoying this on the same day as you cook it, or you want to enjoy this over a few days, cook the noodles separately and add as needed.
  • Use a high quality flavorful broth for the soup broth.

Serving suggestions for Lasagna Soup Without Meat

  • Change out the vegetables seasonally if you wish. Use fresh spinach.
  • Top with fresh parmesan cheese or add a splash of heavy cream for creaminess.
  • For the meat lovers out there who enjoy a more hearty pasta, you can throw Italian sausage or other ground meat. 
  • Adding nutritional yeast will give a cheesy flavor without using cheese to keep this a plant based lasagna soup.

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meatless lasagna soup

Vegetarian Lasagna Soup

Kristina Cadelina
This easy Vegetarian Lasagna Soup will check all the boxes for simple, delicious and filling! This soup is loaded with fresh vegetables from zucchini, broccoli and kale ( just to name a few). It’s cooked in vegetable broth, zesty spices and topped with a herbed ricotta. 
5 from 1 vote

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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Main Course, Soup
Cuisine Italian
Servings 6
Calories 344 kcal

Ingredients
  

  • 12 ounces lasagna noodles
  • 5 large carrots peeled, medium diced
  • 1 large white onion chopped,medium diced
  • 1 large red bell pepper medium diced
  • 2 medium zucchini medium diced
  • 1 cup broccoli florets
  • 1 cup kale shredded, handful
  • 15 ounces crushed tomatoes
  • 64 ounces vegetable broth 8 cups vegetable broth

Seasonings

Ricotta Topping (optional)

  • 6 tablespoons ricotta cheese
  • 3 teaspoons dried basil
  • kosher salt as needed

Instructions
 

  • Preheat the pot over medium-low heat. Add the olive oil and then add the carrots, bell peppers and onion. Season with salt and pepper and let it cook for 7 min until the onion start to sweat. Turn heat down to low.
  • Then add the zucchini and the broccoli. Let it cook for 2 minutes.
  • Add the tomato sauce, broth and the spices. Add additional salt if needed.
  • Bring to a boil then add lasagna noodles to the broth. Turn the heat down to low to let it simmer until noodles are tender. (Use the cook time on the package, usually under 10 minutes for the noodles to be done)
  • Gently stir as the noodles continue to cook. When it's done, remove from the heat and let it cool for 5 minutes. If using the ricotta topping, mix the cheese with the dried basil and add a dash of salt. (taste test if more salt is needed)
  • Serve immediately when done and top with a dollop of the ricotta mixture. Enjoy!

Notes

Notes: 
Adding the lasagna noodles directly to the soup will cause it to thicken the next day. (so it won’t be as soupy per se)
If you aren’t eating this right away and want to enjoy this over a couple of days, cook the noodles separately and add as needed. The pasta absorbs all the liquid so if left in the pot, you would need to add more broth when reheating. 
Make this lasagna pot vegan by omitting the ricotta or use vegan ricotta.
Storing: Store in an airtight container in the fridge for up to 3 days. 
Freezing: You can freeze the soup in a freezer safe container for up to 3 months. If freezing, do add the pasta noodles. Cook the lasagna noodles later when you go to reheat the soup. 

Nutrition

Calories: 344kcalCarbohydrates: 66gProtein: 14gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 255mgPotassium: 904mgFiber: 9gSugar: 12gVitamin A: 11965IUVitamin C: 51mgCalcium: 175mgIron: 4mg
Keyword Vegetarian Lasagna Soup
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