Name: Vegetarian Lasagna Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian/American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 6 cloves garlic, thinly sliced; 1.5 tablespoons Italian seasoning; 2 tablespoons tomato paste; 1/2 cup basil pesto; 1/2 cup uncooked split red lentils; 2 (28 oz.) cans fire roasted crushed tomatoes; 4 cups vegetable broth; 1–2 teaspoons granulated sugar; 8 uncooked lasagna noodles, broken into pieces; 2–3 cups chopped fresh baby spinach; 1/2 cup Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1 cup whole milk ricotta cheese; Fresh parsley; Kosher salt; Fresh cracked pepper

Jump to Recipe

Vegetarian Lasagna Soup brings together everything you love about classic lasagna in a cozy, spoonable bowl. This hearty Lasagna Soup delivers rich tomato flavor, tender pasta, creamy ricotta, and melted cheese in every bite. Even better, this comforting One Pot dinner comes together in just 30 minutes, making it perfect for busy weeknights. With layers of Italian-inspired flavor and satisfying texture, this Vegetarian favorite transforms simple pantry ingredients into a warming pasta soup your whole family will crave all winter long.

Story

The first time I made Vegetarian Lasagna Soup, I wanted the comfort of traditional lasagna without the layering, baking, and long cook time. I needed something hearty, satisfying, and simple enough for a weeknight. That’s when Vegetarian Lasagna Soup became my go-to solution. It delivers the same bold tomato base, creamy ricotta topping, and tender noodles, but everything cooks in one pot.

Unlike baked lasagna, Vegetarian Lasagna Soup allows the flavors to blend beautifully as it simmers. The lentils add subtle richness and protein, while the pesto brings depth you usually only get from slow cooking. Because Vegetarian Lasagna Soup cooks quickly, it feels approachable yet still tastes like a weekend meal. Best of all, cleanup stays minimal, which makes this One Pot recipe even more appealing.

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
6 cloves garlic, thinly sliced
1.5 tablespoons Italian seasoning
2 tablespoons tomato paste
1/2 cup basil pesto
1/2 cup uncooked split red lentils
2 (28-ounce) cans fire roasted crushed tomatoes
4 cups vegetable broth
1–2 teaspoons granulated sugar (optional)
8 uncooked lasagna noodles, broken into bite-sized pieces
2–3 cups chopped fresh baby spinach (optional)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup whole milk ricotta cheese
Fresh chopped parsley for garnish
Kosher salt
Fresh cracked black pepper

Step-by-Step Instructions

Preparing the Ingredients

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion with a pinch of salt and pepper. Cook for about three minutes, stirring frequently, until the onion begins to soften. Reduce heat to medium, then add garlic and Italian seasoning along with additional salt and pepper. Cook for one minute until fragrant.

Stir in tomato paste and cook for two minutes until it turns a deep brick red. Deglaze the pot with a splash of vegetable broth, scraping up any flavorful bits from the bottom.

Cooking Instructions

Add pesto, lentils, crushed tomatoes, remaining vegetable broth, and sugar if using. Season generously with salt and pepper. Increase heat to medium-high and bring to a gentle simmer, stirring occasionally to prevent sticking.

Add broken lasagna noodles and reduce heat to low. Simmer gently for 12–15 minutes until pasta reaches al dente and lentils are tender. Stir occasionally to prevent sticking.

Remove from heat and stir in spinach until wilted. Taste and adjust seasoning. Top each bowl with Parmesan, mozzarella, and a generous dollop of ricotta. Cover briefly to allow cheese to melt. Garnish with parsley before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the pasta. Because this is a pasta soup, the noodles continue absorbing liquid as they sit. If you plan for leftovers, cook the noodles just to al dente. Also, stir frequently during simmering to prevent lentils and noodles from sticking to the bottom. Finally, season in layers rather than all at once to build balanced flavor.

Pro Tips for Better Flavor

For deeper flavor, allow the tomato paste to fully caramelize before adding liquids. You can also finish Vegetarian Lasagna Soup with a drizzle of olive oil for richness. If you prefer more texture, crush whole peeled tomatoes by hand instead of using pre-crushed tomatoes. Additionally, mixing a bit of Parmesan directly into the ricotta creates an extra creamy topping.

Serving and Storage

How to Serve

Serve Vegetarian Lasagna Soup piping hot in wide bowls to hold plenty of toppings. Add crusty garlic bread or a simple green salad on the side for a complete meal. For extra richness, sprinkle additional mozzarella or fresh basil on top just before serving.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Because the pasta absorbs broth over time, add a splash of vegetable broth when reheating to loosen the consistency. Warm gently on the stovetop over medium heat or microwave in short intervals, stirring between each.

Conclusion

Vegetarian Lasagna Soup transforms classic Italian comfort into a quick, satisfying dinner that fits any schedule. With rich tomato broth, tender pasta, creamy ricotta, and vibrant greens, this One Pot meal delivers bold flavor without complicated steps. Whether you make it for a busy weeknight or a cozy weekend dinner, this hearty pasta soup promises warmth and comfort in every spoonful.

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Frequently Asked Questions

Can I use a different type of pasta?

Yes. While broken lasagna noodles give this Lasagna Soup its classic feel, you can substitute penne, rotini, rigatoni, farfalle, or even macaroni. Choose sturdy pasta that holds up well in broth.

Can I make Vegetarian Lasagna Soup vegan?

You can easily adapt this Vegetarian recipe by omitting the dairy cheeses and using plant-based ricotta and mozzarella alternatives. Nutritional yeast can also add savory depth.

Can I freeze this pasta soup?

You can freeze Vegetarian Lasagna Soup, but for best texture, freeze it without pasta and add freshly cooked noodles when reheating. This prevents the pasta from becoming overly soft.