One Pot Vegetarian Lasagna Soup with sautéed veggies, white beans, and herbed ricotta. Made in 1 pot, freezer-friendly, and filled with wholesome ingredients.
Why You'll Love this Vegetarian Lasagna Soup
This recipe combines all the hearty, cheesy comfort of lasagna in a weeknight-friendly soup.
As much as I love classic lasagna, I think we can all agree it's a labor of love. Which is why this soup is the BEST possible alternative.
Not only does it come together in one pot, it's on the table in under 40 minutes. Classic lasagna, on the other hand, can dirty a whole kitchen and take up to two hours. This recipe makes the weeknight lasagna experience totally feasible.
It calls for classic lasagna noodles, which get broken up into a jumble of shapes and sizes. Of course you could use any pasta noodle you like, but I love the varying texture lasagna sheets add.
And since I personally can't imagine lasagna without ricotta cheese, the soup gets finished with an herb-y ricotta mixture.
You can swirl the cheese mixture into the soup, or just dip some crusty bread in it. Either way, it really rounds out the whole lasagna-in-a-bowl experience.
- Mushrooms: In place of beef, cremini mushrooms add meaty texture and savory depth to this vegetarian soup.
- Zucchini: The mild flavor of zucchini make it a fabulous contender for all lasagna recipes. Alternatively, you can use fresh baby spinach.
- Onion: Either yellow or white onion will work here.
- Garlic: Feel free to use as much (or as little) garlic as you like. I find that 3 to 4 cloves is just the right amount.
- Seasonings: To streamline the dry herbs, I prefer using a Italian seasoning mix. Alternatively, you can just add a few pinches of dried oregano.
- Tomato Paste: The key to unlocking the full flavor potential of tomato paste is to cook it for 2 to 3 minutes, until it's deeply caramelized. (It should turn a brick-red color.)
- Crushed Tomatoes: Look for a can of crushed tomatoes with basil for extra flavor.
- White Beans: What makes this lasagna soup vegetarian is using white beans over meat. I prefer using a small white bean, such as navy beans, in this soup.
- Broth: Vegetable or chicken broth work great!
- Lasagna Sheets: Use classic, whole-wheat, or gluten free lasagna sheets. Use your hands to break the sheets into small pieces.
- Parmesan: Freshly grated Parmesan is added to both the soup and the ricotta mixture. I also like to grate some extra cheese over each bowl.
- Ricotta: I strongly suggest using full-fat ricotta cheese, as the soup does not have much fat in it. The ricotta topping adds richness, and really rounds out the lasagna experience.
Step 1: Sauté veggies, including onion, mushrooms, and zucchini in a large pot until soft.
Step 2: Add garlic, tomato paste, and seasonings; cook 2 to 3 more minutes, until aromatic.
Step 3: Add tomatoes, broth, and beans; bring soup to a boil. Add lasagna pieces, and reduce heat to a gentle simmer. Simmer until the noodles are al dente.
Step 4: Prepare ricotta mixture in a medium bowl; set aside until ready to serve.
Step 5: Stir in parsley and Parmesan, and ladle soup into bowls. Top with a dollop of the ricotta mixture and drizzle of olive oil.
I love serving this vegetarian lasagna soup with crusty bread and a side salad. Here are a few of my favorite options:
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.)
1. 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.
2. Ladle the soup into gallon- or quart-size zip-top plastic freezer bags, let out any trapped air, and tightly seal.
3. 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.
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.
More Vegetarian Soup Recipes to Try:
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One Pot Lasagna Stew (Vegetarian)
- Large Stock Pot or Dutch Oven
- 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)
- ½ cup grated Parmesan cheese, divided
- 2 Tbsp. finely chopped fresh parsley
- 1 ¼ cups whole-milk ricotta cheese
- 2 Tbsp. chopped fresh basil (or additional parsley)
- Heat 2 Tbsp. of the oil in a large soup pot or Dutch oven over medium heat. Add onion, 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 ½ tsp. salt.
- Stir in crushed tomatoes, white beans, broth, 2 cups of water, and remaining ½ 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, ¼ cup Parmesan, basil (or parsley), and 1 Tbsp. olive oil in a small bowl. Season with a few grinds of cracked black pepper.Once soup is done, remove from heat and stir in parsley and remaining ¼ 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.
- 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.)
- 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.