I love how this soup captures all the cozy, cheesy flavor of lasagna—but transforms it into a comforting, hearty bowl of soup. It’s a one‑pot, meatless delight that comes together quickly and feels like a warm hug.
Why You’ll Love This Recipe
I only need one pot, so cleanup is easy.
It’s quick to make—perfect for weeknights.
It’s packed with familiar lasagna flavors but in soup form.
It’s satisfying, hearty, and surprisingly filling—even without meat.
The next‑day leftovers taste even better as the flavors deepen.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
In a large pot or Dutch oven, heat the olive oil over medium‑high heat.
Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 1–2 minutes.
Stir in the chopped red bell pepper and the fire roasted tomatoes, and cook briefly to combine.
Add the plant‑based crumbles. Break them up and cook until they begin to brown, stirring frequently, about 4–5 minutes.
Sprinkle in the sea salt, black pepper, garlic powder, Italian seasoning, and dried parsley. Stir well to distribute the seasonings.
Pour in the vegetable stock and the marinara sauce. Stir carefully to avoid lumps.
Add the broken lasagna sheet pieces into the soup, ensuring they are submerged in the liquid.
Bring the soup to a simmer, then reduce heat and let it simmer gently for 15–20 minutes, or until the lasagna noodles are tender and cooked through.
Once the noodles are done, stir in the grated Parmesan and the ricotta until melted and well incorporated.
Taste and adjust seasoning if needed before serving.
Servings and timing
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
To make it gluten‑free, use gluten‑free lasagna sheets or another GF pasta.
Swap in a different plant‑based crumble or even cooked lentils.
Add greens (like spinach or kale) in the last few minutes of cooking.
Use a milder diced tomato instead of fire roasted if you prefer less heat.
For extra creaminess, stir in a bit of heavy cream (or plant‑based cream) at the end.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, the lasagna noodles may absorb liquid, so add a splash of vegetable stock or water to loosen the soup as you warm it. You can reheat on the stove over medium heat, stirring gently until warmed through.
FAQs
How do I prevent the noodles from becoming too soft or mushy?
I like to simmer gently and not overcook—just until they’re tender. Also, adding a little extra broth when reheating helps if they’ve absorbed too much liquid.
Can I make this ahead of time?
Yes—I sometimes prepare the base (excluding the broken noodles) ahead, refrigerate, and then bring to a simmer and add the pasta when I’m ready to finish.
Does this soup freeze well?
The noodles tend to soften too much when frozen. If I plan to freeze, I usually freeze the soup (liquid + crumbles + seasonings) without the pasta, and add fresh broken lasagna when reheating.
Can I use regular ground beef instead of plant‑based crumbles?
Yes—you can substitute cooked ground beef or even turkey. Just brown it first, drain excess fat, and continue with the recipe.
Is this recipe very spicy?
No—it has moderate flavor. The fire roasted tomatoes add a little smokiness, but if you prefer milder, you can use regular diced tomatoes instead or reduce any spicy additions.
Conclusion
I find that this vegetarian lasagna soup hits all the right notes: warm, comforting, savory, and satisfying. It’s a terrific option when I want lasagna flavor without all the work of layering a casserole. Let me know if you’d like a variation (vegan, extra veggies, etc.), and I’ll be happy to adapt it further!
This Vegetarian Lasagna Soup captures all the cheesy, comforting flavors of traditional lasagna in a hearty, one-pot soup. Packed with plant-based crumbles, vegetables, lasagna noodles, and a rich tomato broth, it’s a cozy and satisfying meatless meal.
