Creamy Vegetarian Lasagna Soup is a delicious and comforting twist on classic lasagna. This soup brings together tender noodles, rich tomato sauce, creamy cheese, and a mix of hearty vegetables—all in a bowl. It’s warm, filling, and full of the familiar flavors you love from traditional lasagna, but in a cozy, easy-to-eat soup form.
I love making this soup because it’s perfect for nights when I want something satisfying but don’t feel like a big cooking project. The creaminess from the cheese and the blend of veggies make it feel special without being complicated. Plus, I usually add a little extra spinach or mushrooms because sneaking in more veggies just makes me feel good about filling up on something tasty.
My favorite way to serve this soup is with a slice of crusty bread or some garlic toast for dipping. It’s the perfect comfort food to enjoy with family or friends when the weather turns chilly. Every spoonful reminds me of those happy dinners growing up, where everyone gathered around the table and shared stories with a giant pot of something warm and satisfying.
Key Ingredients & Substitutions
Bowtie pasta: This pasta holds the soup well, but you can use any small pasta like broken lasagna noodles, rotini, or penne. Just make sure to cook it until al dente, so it doesn’t get mushy.
Vegetables (onion, carrot, celery, spinach): These build flavor and add texture. You can swap spinach for kale or swiss chard if you prefer. I like adding extra veggies like mushrooms or zucchini to make it even heartier.
Cheese blend: Ricotta, mozzarella, and Parmesan give the soup its creamy lasagna taste. For a lighter version, use part-skim cheeses or substitute heavy cream with half-and-half or a plant-based cream.
Crushed tomatoes and broth: These create a rich base. If you like a spicier soup, add red pepper flakes or a splash of marinara sauce for deeper tomato flavor.
How Do You Get the Cheese Mixture Smooth and Creamy in the Soup?
Mixing the cheeses with heavy cream before adding to the soup helps create a silky texture without lumps. Here’s how to do it right:
- Combine ricotta, mozzarella, Parmesan, and heavy cream in a bowl.
- Use a whisk or fork to blend until smooth and creamy with no clumps.
- Stir the mixture gently into the warm soup over low heat to avoid curdling.
- Keep the heat low and stir often until fully combined and heated through.
This method ensures your soup is rich and creamy, just like lasagna filling in every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors meld together.
- Wooden spoon – lets you stir the soup gently without scratching your cookware.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Mixing bowl – handy for blending the cheese and cream mixture smoothly.
- Whisk or fork – helps combine the cheese mixture into a creamy texture without lumps.
Flavor Variations & Add-Ins
- Add sliced mushrooms or zucchini for extra veggies and a mild earthiness that complements the tomato base.
- Swap fresh spinach for kale or Swiss chard when you want a heartier, slightly more bitter green.
- Stir in cooked Italian sausage or ground turkey for a meat version that boosts protein and flavor.
- Use a mix of mozzarella and provolone cheese in the creamy blend to add a sharper, tangy note.
How to Make Creamy Vegetarian Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 8 ounces bowtie (farfalle) pasta or broken lasagna noodles
- 2 cups fresh spinach leaves
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus more for garnish
- ½ cup heavy cream
How Much Time Will You Need?
This soup takes about 35-40 minutes from start to finish. You’ll spend around 10 minutes prepping vegetables and stirring, 15 minutes simmering the broth, and 8-10 minutes cooking the pasta right in the soup. The final steps include mixing in the creamy cheeses and spinach, warming that through, then serving right away.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5 to 7 minutes until they soften and smell fragrant. Stir often so nothing sticks.
2. Add Aromatics and Herbs:
Mix in minced garlic, dried oregano, dried basil, and red pepper flakes if you like a touch of heat. Cook for another 1 to 2 minutes until you can smell the spices.
3. Build the Soup Base:
Pour in the crushed tomatoes, vegetable broth, and add the bay leaf. Season with salt and pepper. Bring the soup to a boil, then lower the heat to let it simmer gently for about 15 minutes. This lets the flavors blend together nicely.
4. Cook the Pasta:
Add the bowtie pasta or broken lasagna noodles to the pot. Cook according to the package directions until just tender (usually 8 to 10 minutes). This cooks the pasta right in the soup so it soaks up the delicious flavors.
5. Add Spinach:
Remove the bay leaf. Stir in the fresh spinach and cook for about 2 minutes until the leaves wilt beautifully.
6. Mix the Creamy Cheese Blend:
In a small bowl, stir together ricotta, mozzarella, Parmesan, and heavy cream until smooth and creamy. Then lower the heat to low and gently fold this mixture into the soup.
7. Finish and Serve:
Warm the soup gently for 2 to 3 more minutes, stirring often, so all the cheese melts and blends in. Taste and add more salt and pepper if needed. Ladle the soup into bowls and top with extra Parmesan, cracked black pepper, and freshly chopped basil or parsley for a bright finish.
Can I Use Frozen Spinach Instead of Fresh?
Yes! If using frozen spinach, thaw it completely and squeeze out excess water before adding it to the soup. Add it in the same step you would fresh spinach and cook until heated through.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding the cheese mixture. Cool and refrigerate for up to 2 days. When ready to serve, reheat gently and stir in the cheese blend just before serving.
What Can I Use If I Don’t Have Heavy Cream?
You can substitute half-and-half or whole milk for heavy cream, but the soup will be a bit less rich. For a dairy-free option, try using coconut cream or a plant-based creamer.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally to prevent sticking.