Vegetarian Lasagna Soup

Quinn here, ready to drop a flavor bomb on your kitchen. Get ready, because we’re diving headfirst into my latest obsession: vegetarian lasagna soup!

Forget everything you think you know about boring weeknight dinners. This ain’t your grandma’s bland soup (unless your grandma is secretly a culinary ninja!).

I was craving the comforting layers of lasagna, but not the all-day cooking commitment. So, I flipped the script. I turned that iconic dish into a slurp-worthy masterpiece, packed with veggies and that signature lasagna goodness. The result? A symphony of flavors that’ll have you licking your bowl clean.

This vegetarian lasagna soup is a celebration in a bowl. It’s bold, it’s satisfying, and it’s ridiculously easy to make. I knew I had something special when even my meat-loving friends couldn’t get enough.

It represents everything Cuba Queen stands for: big flavors, easy cooking, and food that makes you feel like you’re at a party, even on a Tuesday!

I’m beyond stoked to share this vegetarian lasagna soup recipe with you. So grab your apron, crank up the music, and let’s get cooking! This is about to be your new favorite comfort food.

INGREDIENTS You Need for This:

This vegetarian lasagna soup ingredient list is SHORT but mighty! We’re talking flavor powerhouses that’ll transform into pure magic in your pot.

• 1 tablespoon olive oil: The base for all good things.
• 1 large onion, chopped: Adds depth and sweetness.
• 2 cloves garlic, minced: Because everything’s better with garlic!
• 1 red bell pepper, chopped: For a pop of color and sweetness.
• 1 (28 ounce) can crushed tomatoes: The heart of our soup.
• 1 (15 ounce) can tomato sauce: For extra richness.
• 4 cups vegetable broth: Use good quality broth – it makes a difference!
• 1 teaspoon dried oregano: Classic Italian flavor.
• 1/2 teaspoon dried basil: Adds a touch of sweetness and warmth.
• 1/4 teaspoon red pepper flakes: For a little kick! (Adjust to your taste).
• 1 (15 ounce) can cannellini beans, rinsed and drained: Adds protein and creaminess.
• 8 ounces lasagna noodles, broken into small pieces: The star of the show!
• 1 cup ricotta cheese: Creamy, dreamy goodness.
• 1/4 cup grated Parmesan cheese: Salty, savory perfection.
• 2 tablespoons chopped fresh parsley: For garnish and freshness.
• Salt and pepper to taste: Seasoning is KEY!
• 8 oz sliced mushrooms: Adds an earthy note and texture.

Here’s the vegetarian lasagna soup game-changer that will blow your mind: Use fire-roasted crushed tomatoes. They add a subtle smokiness that takes this soup to another level.

Splurge on good-quality Parmesan cheese. Trust me, the flavor difference is HUGE. You can find the best ingredients for this vegetarian lasagna soup at your local farmer’s market or specialty grocery store.

For a budget-friendly alternative, use dried herbs instead of fresh. Just remember to use about 1/3 of the amount. Store your leftover ricotta cheese in an airtight container in the refrigerator for up to a week.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s turn these ingredients into a vegetarian lasagna soup masterpiece! Don’t stress – your soup is going to be incredible.

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and red bell pepper and cook for another 2 minutes, until fragrant. This is where the magic starts!

Step 2

Stir in the crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, and red pepper flakes. Bring to a simmer. Pro tip for vegetarian lasagna soup perfection: Taste and adjust the seasoning as you go. Don’t be afraid to add more salt, pepper, or red pepper flakes to your liking.

Step 3

Add the cannellini beans and lasagna noodles to the pot. Simmer for 15-20 minutes, or until the noodles are cooked through and the soup has thickened slightly. Your vegetarian lasagna soup should look and smell absolutely divine right about now.

Step 4

While the soup is simmering, prepare the ricotta cheese mixture. In a small bowl, combine the ricotta cheese, Parmesan cheese, and parsley. Mix well. I use a fork to mash all the ingredients together.

Step 5

Once the noodles are cooked, ladle the vegetarian lasagna soup into bowls. Top each bowl with a generous dollop of the ricotta cheese mixture and a sprinkle of extra Parmesan cheese and parsley.

Step 6

Serve immediately and enjoy! Here’s where most people mess up their vegetarian lasagna soup – they don’t taste and adjust the seasoning enough. So, trust your taste buds and make it your own!

Step 7

Sauté mushrooms in a small pan with olive oil and salt/pepper before adding to the soup for maximum flavor.

In my kitchen, this vegetarian lasagna soup takes exactly 35 minutes from start to finish. While your vegetarian lasagna soup is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

Presentation is KEY to taking your vegetarian lasagna soup from “meh” to “WOW!”

People absolutely lose their minds when I serve this vegetarian lasagna soup at dinner parties!

Ladle the soup into rustic bowls for a cozy, comforting vibe. A swirl of olive oil on top adds a touch of elegance. Sprinkle with fresh basil leaves for a pop of color and aroma.

Serve with crusty bread for dipping. Trust me, your guests will thank you. This vegetarian lasagna soup absolutely slays at dinner parties!

For a flavor explosion, pair it with a crisp Italian salad. If you have leftover soup, use it as a sauce for pasta. Talk about a flavor upgrade!

This vegetarian lasagna soup is perfect for a cozy night in, a potluck with friends, or a casual weeknight dinner.

For an Instagram-worthy presentation, layer the ricotta cheese mixture on top of the soup in a decorative pattern. A drizzle of balsamic glaze adds a touch of sweetness and acidity.

For a seasonal variation, add roasted butternut squash in the fall or fresh zucchini in the summer. I’ve witnessed people completely devour this soup.

FAQs:

Got questions about my vegetarian lasagna soup? Don’t worry, I’ve got answers!

Q: Can I make this vegetarian lasagna soup spicier?

A: Absolutely! Add more red pepper flakes to the soup or a pinch of cayenne pepper. You can also use spicy Italian sausage if you aren’t concerned about keeping it vegetarian.

Q: What if I don’t have cannellini beans?

A: No problem! You can substitute with Great Northern beans, kidney beans, or even chickpeas. I made the vegetarian lasagna soup with chick peas once and it was incredible.

Q: Can I use different vegetables?

A: Of course! Feel free to add spinach, kale, carrots, or zucchini. The beauty of this soup is that it’s totally customizable.

Q: How do I know when my vegetarian lasagna soup is perfectly done?

A: The noodles should be cooked through and the soup should have thickened slightly. Taste and adjust the seasoning to your liking.

Q: Can I make this vegetarian lasagna soup in a slow cooker?

A: You bet! Add all the ingredients (except the noodles and ricotta cheese mixture) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the noodles during the last 30 minutes of cooking. Some of my community members said it tasted amazing.

Q: Can I freeze this vegetarian lasagna soup?

A: Yes! Let the soup cool completely before freezing in an airtight container. The noodles may become a little soft when thawed, but the flavor will still be amazing.

Q: What if I don’t have lasagna noodles?

A: Use other pasta shapes like rotini, penne, or even broken spaghetti.

CONCLUSION:

This vegetarian lasagna soup is more than just a recipe. It’s a celebration of flavor, a testament to easy cooking, and a reminder that even the simplest meals can be extraordinary.

My vegetarian lasagna soup Power Tips:

• Use fire-roasted tomatoes for a smoky flavor bomb.
• Don’t be afraid to experiment with different vegetables.
• Taste and adjust the seasoning as you go.

Some vegetarian lasagna soup variations I’ve created and loved are adding roasted butternut squash in the fall or fresh zucchini in the summer. The version with the butternut squash gets the biggest reactions!

I’m confident that you can make this vegetarian lasagna soup your signature dish. So, go ahead and give it a try! You’ll make a flavor explosion.

Don’t forget to share your results with me! I can’t wait to see your vegetarian lasagna soup masterpieces.

Now, go forth and create some delicious memories! You’ve got this!

This vegetarian lasagna soup reminds me of another flavor explosion, my white lasagna soup recipe, where we also play with creamy textures and rich flavors. If this recipe rocks your world, you NEED to try my lasagna soup – it’s a different take on the classic comfort food. For more bold flavor adventures, check out my vegetarian tortilla soup. You can even find slow cooker vegetarian lasagna soup options that are super easy!

Here are some external links for slow cooker vegetarian lasagna soup options:

Vegetarian Slow Cooker Lasagna Soup (Super Easy!) – foodiecrush

Vegan Lasagna Soup (Stove-Top or Slow Cooker!) – Connoisseurus …

Vegan Slow Cooker Lasagna Soup – Making Thyme for Health. These vegetarian lasagna soup options are great if you’re on the go!

vegetarian lasagna soup

Print Recipe

Pin Recipe

Enjoy all the comforting flavors of lasagna in a cozy bowl of soup! This vegetarian lasagna soup is packed with vegetables, noodles, and a rich tomato broth, topped with ricotta cheese for the ultimate satisfying meal.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 8 ounces lasagna noodles, broken into pieces
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil, for garnish
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper and cook for another 3 minutes.
2. Stir in crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add lasagna noodles and cannellini beans to the pot. Cook until noodles are tender, about 10-12 minutes.
4. Season with salt and pepper to taste.
5. To serve, ladle soup into bowls and top with a dollop of ricotta cheese, grated Parmesan cheese, and fresh basil.

Notes

For an extra cheesy flavor, stir in a handful of shredded mozzarella cheese just before serving. You can also add other vegetables like zucchini or spinach.