January 4, 2023

Lasagna Soup

Lasagna Soup

I am all kinds of loving this lasagna soup recipe! This is a vegetarian version that can be easily adapted to be plant-based, or with meat like ground beef or Italian sausage.

All the components of a traditional lasagna mixed together in one bowl of goodness. Vegetables like spinach, shiitake mushrooms (my absolutely favorite) and zucchini are so perfect in this. The soup is made with a base of aromatics and whole peeled tomatoes, then made creamy with either almond milk or heavy cream.

Then all you do is cook your lasagna noodles in the broth and it’s ready! Top with fresh basil leaves and this is the most flavorful and delicious soup ever!

Serve your lasagna soup with Garlic Bread Grilled Cheese, Parmesan Roasted Garlic Bread or even Mushroom Roasted Garlic Bread.

What ingredients do you need for this lasagna soup?

For the soup base: We are using an onions, garlic, whole peeled tomatoes to create a tomato sauce, tomato paste, red pepper flakes and balsamic vinegar.

Broth and cream: Vegetable broth and cream (of your choice, like coconut milk, almond milk or heavy cream), turn this dish into the most luscious soup, ever!

Vegetables: Tons of veggies are adding in this soup, such as zucchini, mushrooms and spinach.

Cheese: To keep this plant-based, you can top this with plant-based ricotta, nutritional yeast, a dollop of ricotta and/or toss in nutritional yeast. If you do want to add dairy, you can top with buffalo mozzarella and parmesan cheese. You can also opt to add in these cheeses into your soup as well.

Pasta: Mafalda pasta, or lasagna sheets make this absolutely perfect.

Lasagna Soup

Steps to make this lasagna soup recipe

Prep your soup

Begin in a large pot with a drizzle of oil, sweat your onions and garlic cloves. Season with salt and pepper. Add your oregano and red pepper flakes and let that sweat out and bloom.

Next, add your diced zucchini and mushrooms and cook for another 10-15 minutes until tender. Then add in your tomato paste and balsamic vinegar and reduce down.

Add in your squished tomatoes and simmer all the vegetables together. At this point, you can also add spinach to wilt down.

Finish the base of your soup with broth and bring to a simmer until your vegetables are soft.

Cook your pasta

Next, add in your dried lasagna sheets in the soup mixture, I cut my lasagna in half or in thirds. And cook in the broth. Once your noodles are cooked in the soup, finish with your cream of choice. Toss to combine.

Serve

Pour everything in bowls. Garnish with more fresh basil, top with your cheese of choice (I love a dollop of cashew ricotta cheeses on top!) and a drizzle of olive oil to serve.

Lasagna Soup

Tips, Tricks and Substitutions

What meat can I use for lasagna soup? If you don’t want this recipe vegan or vegetarian, you can opt to stir in any proteins, ranging from ground turkey, sausage, ground beef and more. I would char it in step one with the onions, then go from there.

Can I store lasagna soup in the refrigerator or freezer? Yes, in the fridge it will keep for 3-4 days, and 2 weeks in the freezer. Just thaw out beforehand, and place either back on the stovetop, oven or microwave. You can also just freeze the broth for example, and then re-heat with fresh lasagna noodles so they don’t get too mushy as you reheat.

Can I blend this mixture to make it less chunky and more of a creamy smooth soup? Yes, you can go ahead with everything in the recipe, and after you simmer your broth in the vegetables and tomatoes together, transfer to a blender, or blend this mixture with an immersion blender, roughly. Then transfer back to the pot (if using a blender), and add in your milk of choice (almond milk, heavy cream, coconut milk). Let everything simmer on low.

In the meantime, I would cook and drain your lasagna noodles separately, then just add them back into the creamy soup, and serve from there!

Lasagna Soup

Check out the below soup recipes for more inspiration!

If you do make this Lasagna Soup recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Updated from December 2019

Lasagna Soup

Lasagna Soup

I am all kinds of loving this lasagna soup recipe! This is a vegetarian version that can be easily adapted to be plant-based.
5 from 2 votes
Print Pin Rate
Course: Dinner, Soup
Keyword: lasagna soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow or white onion minced
  • 4 garlic cloves thinly sliced
  • 1 28 oz can whole peeled tomatoes hand squished, crushed works as well
  • 1/4th cup tomato paste
  • 1 teaspoon balsamic vinegar adjust more to your preference
  • 1 teaspoon dried oregano fresh works too, optional
  • pinch red pepper flakes optional
  • 4 cups vegetable broth or chicken broth
  • 1/4th cup coconut milk, almond milk, or heavy cream
  • 1/2 pound shiitake mushrooms sliced and cubed
  • 1 green zucchini cubed
  • 1 cup spinach optional
  • basil leaves to serve can mix a small bundle in as well if preferred
  • 8oz box of lasagna noodles
  • Salt and pepper to taste
  • garnish with basil and plant-based ricotta, or parmesan cheese, sub with nutritional yeast if preferred to make vegan

Instructions

  • Begin in a large pot with a drizzle of oil, sweat your onions and garlic cloves. Season with salt and pepper. Add your oregano and red pepper flakes and let that sweat out and bloom.
  • Next, add your diced zucchini and mushrooms and cook for another 10-15 minutes until tender. Then add in your tomato paste and balsamic vinegar and reduce down.
  • Add in your squished tomatoes and simmer all the vegetables together. At this point, you can also add spinach to wilt down.
  • Finish the base of your soup with broth and bring to a simmer until your vegetables are soft.
  • Next, add in your dried lasagna sheets in the soup mixture, I cut my lasagna in half or in thirds. And cook in the broth. Once your noodles are cooked in the soup, finish with your cream of choice. Toss to combine.
  • Pour everything in bowls. Garnish with more fresh basil, top with your cheese of choice (I love a dollop of cashew ricotta cheeses on top!) and a drizzle of olive oil to serve.
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

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Recipe Rating




    1. Hi Eliana! I’m so happy to hear you tried out this recipe and loved it. This one is so delicious. 🙂 Happy holidays!

    1. Awesome! Nutritional yeast is a good replacement for cheese and plant-based dishes. It’s nutty, cheesy-ish in flavor and gives that taste for a lot of dishes. I personally love it and use it as a topping on everything, not only for cheese subs. It also has many health benefits! I definitely recommend trying it out. 🙂

    1. Hi Erinn! I mixed some of the bundle in the soup and also topped it for garnish. Totally up to you what you want to do!

    1. Hi Daniela! Yes but I would suggest not freezing with the noodles. Freeze broth with the vegetables and add fresh cooked noodles when you’re ready to re-heat!

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