This comforting Vegetarian Creamy Lasagna Soup brings all the yummy flavors of lasagna in a cozy bowl. With layers of pasta, cheese, and fresh veggies, it’s a tasty delight!
Seriously, who knew soup could make you feel so warm and happy? 🥣 I love topping it with extra cheese for that melty goodness. You and I both deserve a comforting bowl of this!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing as it adds flavor. You can substitute with avocado oil or butter if needed. I love the buttery taste of butter for its richness!
Vegetables: The onion, garlic, celery, carrot, and bell pepper are the base. If you’re missing any, feel free to mix in other veggies like zucchini or peas. I often toss in kale for extra nutrients.
Mushrooms: They lend a lovely texture. If you’re not a fan, you can swap in eggplant or just add more veggies. I enjoy using cremini mushrooms for their hearty flavor!
Pasta: The no-boil lasagna pasta is super convenient! However, you can use regular lasagna noodles. Just break them up into small pieces when they’re boiled. I like wide pasta shapes; they catch the creamy broth better!
Cheese: Ricotta, mozzarella, and Parmesan give that wonderful creaminess. If you’re dairy-free, try vegan cheeses or blend silken tofu with nutritional yeast for a similar texture!
Spinach: Fresh baby spinach wilts beautifully in the soup. Instead, you could use kale or frozen spinach (just thaw and drain the excess water). I find fresh spinach gives the best flavor and color!
How Do I Make the Soup Creamy Without Curdling the Cheese?
To keep your soup nice and creamy, you’ll want to add the cheese mixture at the right time. Here’s how to do that:
- Combine ricotta, mozzarella, Parmesan, and heavy cream in a separate bowl. This helps blend them smoothly.
- Once your soup is simmering and the pasta is tender, lower the heat before adding the cheese mixture. Doing this prevents sudden temperature changes that can make cheese curdle.
- Stir gently until everything is well combined and creamy. If the soup gets too thick, just add a bit more broth or water.
Following these steps will ensure your soup has that dreamy, cheesy flavor without any lumps!
How to Make Vegetarian Creamy Lasagna Soup
Ingredients You’ll Need:
Vegetables & Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 1 green bell pepper, diced
- 8 oz mushrooms, sliced
Seasonings:
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Liquids:
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes
Pasta & Dairy:
- 8 oz no-boil lasagna pasta, broken into bite-size pieces
- 1 cup part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup heavy cream or half-and-half
Greens & Garnish:
- 3 cups fresh baby spinach
- Fresh chopped parsley, for garnish
How Much Time Will You Need?
This delightful soup will take about 15 minutes to prep and around 25-30 minutes to cook, totaling about 45-50 minutes from start to finish. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, celery, carrot, and green bell pepper. Sauté for about 5-7 minutes, until the veggies are softened and aromatic. This step really builds the foundation of flavor for your soup!
2. Add the Mushrooms and Seasonings:
Stir in the sliced mushrooms, dried basil, oregano, crushed red pepper flakes (if you like a little heat), and sprinkle with salt and pepper. Keep cooking for another 5 minutes, allowing the mushrooms to soften and soak up all those tasty flavors.
3. Pour in the Liquids:
Now it’s time to introduce the vegetable broth and the diced tomatoes, including their juices. It’s going to make your soup super rich! Bring everything to a gentle simmer.
4. Add the Lasagna Pasta:
Next, toss in the broken pieces of no-boil lasagna pasta. Stir everything well so the pasta is nicely coated with the soup. Let it simmer for about 8-10 minutes, stirring occasionally, until the pasta is tender and cooked through.
5. Create the Creamy Cheese Mixture:
In a separate medium bowl, combine the ricotta, mozzarella, Parmesan, and heavy cream. Mix until smooth and creamy. Then, stir this delicious cheese mixture into the soup—this is where the magic happens!
6. Fold in the Spinach:
Finally, gently fold in the fresh spinach and let it cook for about 2-3 minutes until it wilts down. This adds freshness and a pop of color to your soup.
7. Final Adjustments:
Take a moment to taste your soup. Adjust the seasoning with more salt and pepper if needed. This is your opportunity to personalize it!
8. Serve and Enjoy:
Serve your hot, creamy lasagna soup in bowls, garnished with extra grated Parmesan and chopped parsley for that finishing touch. If you like, enjoy it with some garlic bread or crispy crackers on the side!
This soup is sure to warm you up and satisfy your cravings for lasagna in a delightful and cozy way!
Can I Use a Different Type of Pasta?
Absolutely! While the recipe calls for no-boil lasagna pasta for convenience, you can substitute it with other shapes like fusilli or penne. Just be sure to cook it according to the package instructions before adding it to the soup.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can use half-and-half or even whole milk. For a dairy-free alternative, try using coconut cream or a plant-based cream substitute to maintain that creamy texture.
How Would I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or microwave. Just add a little broth or water to loosen it up if it thickens while stored!
Can I Make This Soups Vegan?
Yes! To make it vegan, substitute the ricotta, mozzarella, and Parmesan with dairy-free cheese options and use a vegan cream substitute. Additionally, make sure your vegetable broth is vegan-friendly. You can even blend silken tofu with nutritional yeast for a ricotta replacement!
