This Vegetarian Lasagna Soup takes everything you love about lasagna rich tomato broth, melty cheese, and tender noodles and serves it up in a single, steaming bowl. It’s warm, hearty, and ready in under an hour. Perfect for chilly nights when you crave comfort without the layers.

Why You’ll Love This Recipe

• One-pot, no-fuss comfort meal.
• Packed with colorful veggies and protein.
• Great for meal prep or weeknight dinners.
• Freezer-friendly and easy to reheat.
• Rich lasagna flavor without the hassle of layering.

Preparation and Cooking Time

Prep Time	Cook Time	Total Time
15 mins	35 mins	50 mins

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup chopped zucchini
• 1 cup sliced mushrooms
• 1 cup diced bell pepper (any color)
• 2 cups fresh spinach
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 8 lasagna noodles, broken into pieces
• ½ cup ricotta cheese
• ½ cup shredded mozzarella
• Fresh basil, for garnish

Optional Swaps: Use kale instead of spinach, or add lentils for extra protein.

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and garlic until fragrant.
3. Add zucchini, mushrooms, and bell pepper; cook 5 minutes.
4. Stir in crushed tomatoes, broth, and seasonings.
5. Bring to a simmer, then add broken lasagna noodles.
6. Cook until noodles are tender, about 15 minutes.
7. Stir in spinach until wilted.
8. Ladle into bowls and top with a spoonful of ricotta and shredded mozzarella.
9. Garnish with basil before serving.

Serving Suggestions

Pair this Vegetarian Lasagna Soup with:

• Crusty garlic bread
• A crisp green salad
• A glass of red wine or sparkling water

Quick Tips or Variations

• Use gluten-free noodles for a GF version.
• Stir in a splash of cream for a richer soup.
• Freeze leftovers in single servings for easy lunches.

FAQs

1. What are common mistakes in veggie lasagna?
Overloading with watery vegetables can make your lasagna soupy. Always sauté or roast veggies first to remove moisture.

2. What veggies to put in lasagna soup?
Great options include zucchini, spinach, mushrooms, bell peppers, and carrots. They add flavor, texture, and nutrition.

3. What are the common mistakes when making lasagna soup?
Using too much broth or overcooking noodles. Keep the ratio balanced and add noodles later so they stay firm.

4. How long does Vegetarian Lasagna last in the fridge?
It keeps well for up to 4 days in an airtight container. Reheat gently on the stove or in the microwave.

Conclusion

This Vegetarian Lasagna Soup is comfort in a bowl simple, flavorful, and nourishing. Whether you’re new to vegetarian cooking or just craving something cozy, this soup brings all the familiar lasagna warmth with less effort.

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