Vegetarian Lasagna Soup

This vegetarian lasagna soup is creamy, comforting and packed full of vegetables. It’s all made in one pot in less than an hour.

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.

Time-Saving Tips

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.