This One-Pot Vegetarian Lasagna Soup is like a warm hug in a bowl! It combines all your favorite lasagna flavors with layers of veggies and cheesy goodness, all in a comforting soup.
I love how quick and easy it is to make! Just toss everything in one pot, and you’ll have a delicious meal ready in no time. Perfect for cozy nights in! 🍲💖
Key Ingredients & Substitutions
Olive Oil: This is the best oil for sautéing because it adds a great flavor. If you prefer, you can use avocado oil or even butter for a richer taste.
Vegetables: Onions, carrots, and celery create a lovely base for flavor. If you’re short on any of these, feel free to swap with bell peppers or zucchini to keep it nutritious!
Lasagna Noodles: I love using traditional lasagna noodles because they make the soup hearty. You can substitute with gluten-free pasta or even use whole grain for a healthier twist.
Cheese: Ricotta adds creaminess, but if you’re looking for a lighter option, cottage cheese works well too. For a dairy-free version, try using cashew cream!
How Do You Ensure Perfectly Cooked Noodles in Soup?
Cooking noodles in soup can sometimes be tricky, as they can get mushy if overcooked. Here’s my tip:
- Add broken lasagna noodles just after the soup reaches a boil. This prevents them from sitting too long in the liquid.
- Keep an eye on the cooking time – about 12-15 minutes usually does the trick.
- Give the soup a good stir occasionally to ensure even cooking.
By following these simple steps, you’ll keep your noodles perfectly cooked while maintaining that comforting soup base! Enjoy your cooking!
One-Pot Vegetarian Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 6 lasagna noodles, broken into bite-size pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 (15 oz) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh basil, chopped for garnish
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes to cook, making it quick and easy. You’ll spend time chopping veggies and mixing ingredients, then just let the soup simmer to perfection. Perfect for a busy weeknight!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these until they are tender, which should take about 5-7 minutes. This step brings out the flavors of the vegetables.
2. Add Garlic:
Stir in the minced garlic and cook for about 1 minute, just until it’s fragrant. Be careful not to let it burn!
3. Combine the Main Ingredients:
Next, pour in the diced tomatoes (with their juices), vegetable broth, and water. Stir everything together well to mix.
4. Add the Lasagna Noodles:
Take your broken lasagna noodles and add them to the pot. This is where the soup starts to become hearty!
5. Season It Up:
Sprinkle in the dried oregano, dried basil, and optional crushed red pepper flakes, along with salt and black pepper to taste. Stir everything to combine.
6. Cook the Soup:
Bring the soup to a boil, then lower the heat to let it simmer. Allow it to cook uncovered for about 12-15 minutes until the noodles are tender.
7. Prepare the Ricotta Mixture:
While the soup is simmering, mix together the ricotta cheese and grated Parmesan cheese in a small bowl. This creamy mixture will go on top of your soup.
8. Finish the Soup:
Once the noodles are cooked, stir in the shredded mozzarella cheese until it melts and creates a deliciously creamy texture.
9. Serve it Up:
Pour the soup into bowls and add a generous dollop of the ricotta mixture on top of each serving. It adds a lovely creaminess!
10. Garnish:
Finally, sprinkle with chopped fresh basil and parsley, and add extra grated Parmesan cheese if you like. Serve warm and enjoy this cozy, comforting dish!
Enjoy your cozy, delicious One-Pot Vegetarian Lasagna Soup!
Can I Use Gluten-Free Lasagna Noodles?
Absolutely! Gluten-free lasagna noodles work well in this recipe. Just keep an eye on cooking time, as they may require a slightly different duration to become tender. Follow package instructions for the best results!
How Long Can Leftovers Be Stored?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave. The noodles may absorb some broth, so feel free to add a splash of water or broth when reheating!
Can I Add Extra Vegetables?
Definitely! Feel free to add more veggies like zucchini, spinach, or bell peppers for added nutrition and flavor. Just chop them up and throw them in at the same time as the carrots and celery to let them soften.
Is It Possible to Make This Vegan?
Yes! You can easily make this soup vegan by using plant-based ricotta or tofu instead of dairy ricotta and skipping the cheese altogether or using dairy-free alternatives. Just ensure your vegetable broth is vegan-friendly as well!