This vegetarian lasagna soup is creamy, comforting and packed full of vegetables. It’s all made in one pot in less than an hour.
Why you’ll love it: If you love Stouffer’s vegetable lasagna, you’ll love this soup! It’s much healthier, too.
How long it takes: 50 minutes
Equipment you’ll need: soup pan or Dutch oven
As soon as I shared my lasagna soup recipe with turkey Italian sausage, I knew I needed to create a vegetarian version of lasagna soup, too.
I wanted it to remind me of Stouffer’s vegetarian lasagna which is one of my guilty pleasures. The creamy sauce with the pasta and all those vegetables is just irresistible to me.
I’m happy to say that this lasagna soup hits all those notes AND it’s way better for you. it’s full of fresh and flavorful vegetables. Mushrooms! Spinach! Bell peppers! Onions! Zucchini! Summer squash! Carrots!
Vegetarian lasagna soup is a vegetable lover’s dream come true. It’s warm, cozy, and comforting, and the perfect thing to add to your soup repertoire.
Why You’ll Love This Lasagna Soup
- One Pan: Yup, you can make this entire meal in one pan.
- Less Cooking Time: Frozen lasagna takes awhile to bake, about an hour and 15 minutes total. Vegetarian lasagna soup is quicker to make. It comes together in less than an hour (I’ll show you a few shortcuts).
- Lower in Calories: With whole wheat noodles and half & half instead of heavy cream, a serving of this soup won’t break the calorie bank. It’s very satisfying, too. My husband is automatically a little hesitant towards anything vegetarian but he loves this soup!
- Bonus Cheese Topping: My favorite part? The dollop of cheesy goodness on top! It’s a mixture of parmesan, ricotta, and mozzarella. It’s optional but so delicious.
More Lasagna Alternatives
- Pepperoni pizza lasagna rolls: All the yummy flavors of pizza and lasagna rolled up into tasty bundles. You can make this dish ahead and reheat it when you’re ready to serve it.
- Lasagna zucchini boats: A fun gluten-free, low-carb alternative.
- Easy skillet lasagna: This one pan lasagna is delicious and easy.
- Healthy Mexican lasagna with Swiss chard: A southwest-style lasagna with corn tortillas standing in for the lasagna noodles.
Buy prepped vegetables. Look for sliced mushrooms that are pre-washed. Buy a bag of shredded or matchstick carrots. Baby spinach is usually pre-washed and doesn’t require chopping.
Prep the veggies ahead. All of the veggies can be washed and chopped a day in advance. Refrigerate them in resealable bags or containers.
Make the cheese topping ahead. The optional cheese topping can be made at least a day or two ahead and refrigerated.
Storage & Reheating Tips
Refrigerate: Place leftover soup in a covered container and refrigerate for up to three days.
Freeze: If you plan on freezing the soup, omit the half & half which tends to separate when frozen. It can be added when you reheat the soup. The cheese topping can be frozen separately from the soup. Defrost both the soup and topping in the refrigerator overnight before reheating.
Reheat: Individual servings can be reheated in the microwave. Reheat larger amounts in a saucepan on the stove. Use gentle heat; try not to boil the soup. If it seems too thick, add a little more water, broth, or half & half. Add topping after reheating.
- 1 tablespoon olive oil
- ½ large large yellow onion, finely diced (about ½ cup)
- 1 red bell pepper, diced
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 16 ounces mushrooms, sliced (see note)
- 1 cup shredded carrots (see note)
- 1 clove garlic, minced
- 5 ounces baby spinach
- 1 tablespoon dried oregano
- 1 teaspoon dried parsley
- 2 teaspoons dried basil
- 4 cups no salt added vegetable broth
- 2 cups water
- 10 lasagna noodles, whole wheat, broken into pieces (NOT the no-boil kind)
- 1 small zucchini, julienned or shredded
- 1 small summer squash, julienned or shredded
- 1 cup half and half (not fat free)
Optional Topping Ingredients:
- 1 cup part-skim ricotta cheese
- ½ cup shredded or grated parmesan cheese
- ½ cup shredded part-skim mozzarella cheese
- fresh basil, to garnish
- In a large pan, heat oil over medium-high heat. Add onions and peppers. Cook until onions are translucent, about 5 minutes. Add mushrooms. Cook until mushrooms release liquid and are lightly browned.
- Add carrots and garlic. Cook for 1 to 2 minutes or until garlic is fragrant. Add spinach and dried herbs and cook, stirring, until spinach is wilted.
- Add broth and water. Bring to a boil and add pasta, stir. Cook for 9 minutes or as directed on package, stirring frequently so pasta cooks evenly.
- Once pasta is cooked, add shredded zucchini and summer squash and cook for 1 to 2 minutes, adding more water if soup seems too thick. Remember you’ll be adding more liquid when you add the half and half.
- Remove from heat and slowly stir in half and half. Check seasoning, adding more salt and pepper as needed. Return to low heat to keep warm. Do not boil.
- Cheese topping: In a small bowl, mix together ricotta, parmesan, and mozzarella cheese. Top individual bowls of soup with a spoonful of cheese mixture immediately prior to serving. Garnish with fresh basil, if desired.
- Nutrition information includes cheese topping.
- Timesaver Hint: Buy pre-sliced mushrooms and a bag of shredded or matchstick carrots.
- You may substitute regular (not whole wheat) lasagna noodles, if desired, or another type of pasta.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.