Creamy Vegetarian Lasagna Soup is a comforting bowl filled with familiar flavors from classic lasagna—think rich tomato sauce, tender pasta, and lots of cheese—all blended into a warm, creamy soup. It’s packed with veggies like spinach and mushrooms that add a fresh touch without taking away any of that hearty feel.
I love making this soup when I want a cozy meal that feels like lasagna without all the fuss of layering and baking. The creamy broth wraps around the veggies and pasta in such a smooth way that every spoonful feels like a little hug. Plus, it comes together pretty quickly, which is always a win on busy nights.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s great for sharing with family or friends because it satisfies those comfort food cravings but keeps things light and vegetarian. Whenever I make it, everyone asks for seconds—including me!
Key Ingredients & Substitutions
Mushrooms: These add a nice meaty texture to the soup. If you’re not a fan, try zucchini or eggplant for a different veggie boost.
Lasagna noodles: Breaking these into bite-size pieces makes the soup easier to eat. You can swap them with any short pasta like penne or rotini.
Cheese mix: Ricotta, Parmesan, and mozzarella give the soup its creamy, cheesy feel. For a lighter version, use part-skim cheeses or replace ricotta with cottage cheese.
Heavy cream: This makes the soup rich and smooth. For dairy-free, try coconut cream or a cashew cream substitute.
How Do You Get the Perfect Creamy Texture Without Curdling?
The key is adding the cheese and cream gradually and keeping the heat low once they’re in the pot. Follow these steps:
- Whisk cheese and cream together first so it combines smoothly.
- Slowly pour this mixture into the soup while stirring gently.
- Keep the heat on medium-low and avoid boiling after adding the cream mix—just warm it through.
- If the soup gets too hot, the cheese can separate, so patience really pays off here.
This technique keeps the soup silky and thick, making every spoonful creamy and delicious!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients comfortably.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Sharp knife – makes chopping veggies like onions, carrots, and mushrooms easier and safer.
- Measuring cups and spoons – to keep your flavor and liquid amounts just right.
- Whisk – helps blend the cheese and cream smoothly into the soup without lumps.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for some extra protein if you’re not vegetarian.
- Toss in chopped kale or zucchini along with spinach for more green veggies and texture.
- Swap mozzarella for provolone or fontina cheese for a mild change in the cheesy flavor.
- Stir in fresh herbs like thyme or rosemary for a more fragrant and herby twist.
How to Make Creamy Vegetarian Lasagna Soup
Ingredients You’ll Need:
Vegetables & Aromatics:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, chopped
- 3 carrots, finely diced
- 2 celery stalks, finely diced
Herbs & Spices:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Liquids & Broth:
- 4 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 cup water
Pasta & Greens:
- 6 lasagna noodles, broken into bite-size pieces
- 1 cup fresh spinach, chopped
Cheeses & Cream:
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream or half-and-half
Garnish:
- Fresh basil, thinly sliced
How Much Time Will You Need?
This soup takes about 10 minutes to prepare the veggies and ingredients, 20 minutes to cook and simmer, so total cooking time is approximately 30 minutes. It’s perfect for a delicious, creamy meal on a busy day!
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then add the garlic, mushrooms, carrots, and celery, cooking another 5 to 7 minutes until softened.
2. Add Herbs and Spices:
Stir in oregano, basil, thyme, red pepper flakes (if using), and salt and pepper. Cook and stir for 1 minute to release their flavors.
3. Start the Soup Base:
Pour in the vegetable broth, crushed tomatoes, and water. Bring everything to a boil.
4. Cook the Pasta:
Add the broken lasagna noodles to the pot. Reduce heat and let the noodles cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
5. Add Greens:
Lower the heat to medium-low, stir in the chopped fresh spinach, and cook for 2 minutes until wilted.
6. Mix the Creamy Cheese Blend:
In a separate bowl, whisk together ricotta, Parmesan, mozzarella, and heavy cream until smooth.
7. Finish Soup with Cheese Mixture:
Slowly stir the cheese and cream blend into the soup. Warm the soup through on low heat, but do not boil to prevent curdling. Taste and adjust salt and pepper as needed.
8. Serve and Garnish:
Ladle the soup into bowls, sprinkle with fresh sliced basil and extra Parmesan if you like. Serve hot with crusty bread for a satisfying meal.
Can I Use Gluten-Free Pasta for This Soup?
Absolutely! Just use your favorite gluten-free lasagna noodles or any gluten-free short pasta. Keep an eye on cooking time as gluten-free pasta can cook faster or slower depending on the brand.
How Can I Make This Soup Vegan?
Swap out the dairy cheeses for vegan cheese alternatives and use a plant-based cream like coconut cream or cashew cream. Make sure to use vegetable broth to keep it fully vegan.
Can I Prepare This Soup Ahead of Time?
Yes! You can make the soup up to 2 days in advance. Store it in an airtight container in the fridge, then reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftovers in the refrigerator in a sealed container for up to 3 days. Reheat slowly on medium-low heat to preserve the creamy texture and prevent the cheese from separating.
