Creamy Vegetarian Lasagna Soup is a delicious twist on the classic lasagna you know and love, but in a warm, cozy bowl. It’s filled with tender noodles, creamy tomato broth, lots of cheese, and hearty veggies like spinach and mushrooms that make every bite feel comforting and satisfying. This soup has all the flavors of traditional lasagna but is a little lighter and perfect for chilly days.
I love making this soup when I want something filling but don’t feel like dealing with layers and baking. It’s much quicker and still hits all the right notes. To me, the creaminess of the broth is the best part—it wraps around the noodles and veggies like a cozy blanket. Plus, throwing in some fresh herbs always makes it taste even better.
My favorite way to enjoy this soup is with a side of crusty bread or some garlic toast to soak up all that creamy goodness. It’s a great meal to share with family or friends, and it feels just as special as a homemade lasagna dinner. Whenever I make it, everyone asks for seconds—and sometimes I even sneak in a splash of extra cheese on top!
Key Ingredients & Substitutions
Mushrooms: They add a meaty texture and earthy flavor, making the soup hearty without meat. If you don’t have mushrooms, try zucchini or eggplant for a similar bite.
Lasagna noodles: No-boil noodles save time and soften right in the soup. If you prefer, use broken regular lasagna noodles or even other pasta like rigatoni or penne.
Cheeses: A mix of ricotta, Parmesan, and mozzarella gives creamy richness and gooey texture. For dairy-free, substitute with plant-based cheese and a bit of cashew cream.
Spinach: Fresh spinach adds color and nutrition. Feel free to swap in kale or Swiss chard if you like a sturdier green.
Heavy cream or half-and-half: This makes the broth luxuriously creamy. For a lighter version, use whole milk or canned coconut milk for a subtle twist.
How Do I Get the Creamy Broth Without It Splitting?
Adding cream or half-and-half too quickly or at high heat can cause it to curdle. To keep the broth smooth:
- Lower the heat to a gentle simmer before adding cream.
- Temper the cream by slowly stirring in a little hot soup before mixing it all in.
- Stir continuously and avoid boiling once the cream is added.
These steps help the cream blend nicely, giving you that perfect rich, velvety soup without any lumps.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the soup evenly and simmering all the flavors together.
- Wooden spoon or silicone spatula – helps stir the soup without scratching your pot.
- Chef’s knife and cutting board – for chopping veggies like onion, mushrooms, and spinach easily.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
- Mixing bowl – for combining the cheeses smoothly before adding them to the soup.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or browned ground turkey to make it non-vegetarian and add extra protein.
- Swap spinach for kale or Swiss chard for a slightly different leafy green texture and flavor.
- Use vegan ricotta and mozzarella to make a dairy-free version that still feels creamy and rich.
- Stir in red pepper flakes or a pinch of cayenne for a little extra heat when you want it spicy.
Creamy Vegetarian Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 medium carrot, finely chopped
- 4 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 6 oz no-boil lasagna noodles or broken lasagna noodles
- 2 cups fresh spinach, roughly chopped
For the Cheese Mixture:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, plus more for topping
- 1 cup heavy cream or half-and-half
For Garnish:
- Fresh basil, chopped
- Red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 25 minutes cooking time. The total time to enjoy this creamy, cozy soup is around 35 minutes—perfect for a quick, satisfying dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Then add minced garlic, sliced mushrooms, and chopped carrot. Cook for another 5 minutes until mushrooms are tender.
2. Add Broth and Tomatoes:
Pour in the vegetable broth and crushed tomatoes. Season with dried basil, oregano, salt, and pepper. Stir well.
3. Cook the Noodles:
Bring the soup to a boil, then lower to a simmer. Add lasagna noodles (breaking no-boil noodles into smaller pieces helps them cook evenly). Simmer for 10-12 minutes, or until noodles are tender.
4. Prepare the Cheese Mixture:
While noodles cook, combine ricotta, Parmesan, and mozzarella cheese in a bowl. Set aside.
5. Make the Soup Creamy and Add Greens:
Stir heavy cream into the pot. Taste and adjust salt or pepper if needed. Add chopped spinach and stir until wilted.
6. Serve and Garnish:
Ladle soup into bowls. Top each serving with a dollop of the cheese mixture. Garnish with extra shredded mozzarella, fresh basil, and red pepper flakes if you like a little spice.
7. Enjoy!
Serve hot with garlic bread or crusty bread to soak up all the tasty, creamy flavor.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen mushrooms, spinach, or mixed veggies work well—just add them a bit earlier to allow extra cooking time and fully thaw before serving.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. When reheating, warm gently on the stove and add a splash of broth or cream if it’s too thick.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. For best texture, reheat on the stove over low heat, stirring occasionally to keep the soup smooth.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter soup, or coconut milk if you want a dairy-free option. Just add gently and avoid boiling after adding to prevent curdling.
