I know you love cozy meals, and nothing says comfort quite like a hearty bowl of lasagna. But let’s be honest, making a full lasagna can be a project! That’s why I’m so excited to share two fantastic lasagna soup recipes with you today.
These soups give you all the wonderful flavors of lasagna in a much simpler, quicker way. Whether you prefer a plant-based option or a creamy chicken version, I’ve got you covered for your next warm meal.
Jump to Recipe:
Vegan Lasagna Soup for Plant Eaters
This comforting vegan lasagna soup is packed with plant-based goodness, delivering all the classic flavors you love without any meat or dairy. It’s a satisfying bowl that everyone will enjoy, even if they don’t usually eat vegan.
Key Ingredients & Tips for Vegan Lasagna Soup
- Nutritional Yeast: This ingredient is key for a cheesy flavor in your plant-based soup. Don’t skip it!
- Plant-Based Ricotta: You can buy a store-bought vegan ricotta or make your own with tofu and cashews for a creamy topping.
- Leafy Greens: Adding spinach or kale at the end boosts the nutrition and adds nice color.
What You Need for Vegan Lasagna Soup
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 4 cups vegetable broth
- 1/2 cup plant-based milk (almond or soy work well)
- 1/4 cup nutritional yeast
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 6 lasagna noodles, broken into 2-inch pieces
- 2 cups fresh spinach
- Plant-based ricotta or cashew cream, for serving
- Fresh basil or parsley, for garnish
⏱️ Time: 40 minutes🍽️ Yields: 4-6 servings
How to Make Vegan Lasagna Soup
Step 1: Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 5-7 minutes. Stir in the minced garlic and cook for another minute until it smells fragrant.
Step 2: Simmer the Sauce
Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Add the dried basil, oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to let the flavors meld.
Step 3: Cook the Pasta
Uncover the pot and add the broken lasagna noodles. Cook for about 8-10 minutes, or until the pasta is tender but still a little firm (al dente). Make sure to stir occasionally so the noodles don’t stick together.
Step 4: Finish and Serve
Stir in the plant-based milk and nutritional yeast. Add the fresh spinach and cook just until it wilts, about 1-2 minutes. Ladle the hot soup into bowls and top with a dollop of plant-based ricotta or cashew cream, and a sprinkle of fresh basil or parsley.
📝 Final Note for Vegan Lasagna Soup
This soup stores well in an airtight container in the fridge for up to 3 days. The noodles will soak up some liquid, so you might want to add a splash of vegetable broth when reheating.
Creamy White Chicken Lasagna Soup
If you love creamy pasta dishes, this white chicken lasagna soup is definitely for you. It’s packed with tender chicken, cheesy goodness, and rich flavors, all in a comforting bowl that comes together quickly.
Key Ingredients & Tips for Creamy White Chicken Lasagna Soup
- Rotisserie Chicken: Using pre-cooked rotisserie chicken makes this soup incredibly fast to prepare. Shred it beforehand for quick addition.
- Cream Cheese: This is the secret to the soup’s amazing creamy texture. Make sure it’s softened for easy mixing.
- Fresh Herbs: A sprinkle of fresh parsley or chives at the end adds a bright, fresh taste to your creamy soup.
What You Need for White Chicken Lasagna Soup
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup milk (whole or 2%)
- 4 ounces cream cheese, softened and cut into cubes
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups cooked chicken, shredded (from a rotisserie chicken works great)
- 6 lasagna noodles, broken into 2-inch pieces
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 1 cup fresh spinach or chopped kale
- Fresh parsley or chives, chopped, for garnish
⏱️ Time: 35 minutes🍽️ Yields: 4-6 servings
How to Make Creamy White Chicken Lasagna Soup
Step 1: Sauté Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it is soft and clear, about 5 minutes. Stir in the minced garlic and cook for another minute until it smells nice.
Step 2: Build the Soup Base
Pour in the chicken broth and milk. Bring the mixture to a simmer. Add the shredded cooked chicken and dried Italian seasoning. Let it gently bubble for about 5 minutes, allowing the flavors to come together.
Step 3: Cook Noodles and Cream It Up
Add the broken lasagna noodles to the pot. Cook for 8-10 minutes, or until the pasta is tender. Once the noodles are cooked, stir in the softened cream cheese and Parmesan cheese until they are fully melted and the soup is creamy.
Step 4: Finish and Serve
Stir in the fresh spinach or kale and cook just until it wilts, about 1-2 minutes. Taste and adjust salt and pepper if needed. Ladle the hot soup into bowls and garnish with extra Parmesan cheese and fresh parsley or chives.
📝 Final Note for White Chicken Lasagna Soup
This soup is best enjoyed fresh, but leftovers can be stored in the fridge for 2-3 days. The noodles will soak up more liquid, so you might need to add a splash of chicken broth or milk when reheating.