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Vegetarian lasagna soup in a bowl with ricotta cheese on top.

Vegetarian Lasagna Soup

Katie Clack
This vegetarian lasagna soup is one of those rare recipes that everyone in the family will love! It's incredibly hearty thanks to the lasagna noodles, but lightened up with zucchini and spinach. The creamy ricotta cheese mix dolloped on top transforms this soup into something extra special!
4.75 from 4 votes
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Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

Vegetarian Lasagna Soup

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 5 cloves of garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp tomato paste
  • 28 oz diced tomatoes with juices
  • 6 cups vegetable stock
  • 8 lasagna noodles, broken into pieces
  • 2 cups diced zucchini
  • 4 cups fresh spinach

Ricotta Cheese Mix

  • 1 cup whole milk ricotta cheese
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded parmesan
  • 2 tbsp sliced fresh basil
  • 1/4 tsp cracked black pepper

Instructions
 

  • Heat a large soup pot over medium heat with 2 tablespoons of olive oil.
  • Add your diced onion to the warm pot and saute until slightly golden, about 4 minutes. Add the minced garlic and oregano, basil, red pepper flakes, salt and pepper and saute about 1 more minute.
  • Add the tomato paste and stir into the onion and garlic mix and cook for another minute.
  • Add your diced tomatoes and chicken broth and cover with a lid to bring the liquid to a boil. Once boiling add your broken lasagna noodles and reduce to a simmer without the lid on.
  • After 10 minutes, add the diced zucchini and cook another ~15 minutes or until the noodles are soft. Remove from the heat and stir in the fresh spinach. As it sits, the soup will continue to thicken. Thin with additional stock to your desired consistency.
  • In a bowl, combine the ricotta, mozzarella, parmsan, basil and black pepper. Ladle your soup into a bowl and top with a spoonful of the ricotta mix.

Notes

NOTES
  • If you're going for a less rustic look, you can also add the lasagna noodles whole.  Once they've softened just a little bit, you can lift them out of the soup and cut them into thin strips with kitchen shears.  Don't wait until they are too soft otherwise they will just tear.
  • The soup will thicken as it sits.  For leftovers, you may choose to add a little broth when you warm it back up.  Or just enjoy it thick and chunky!
  • See "Substitutions and Customizations" for more ideas.
Keyword soup, vegetarian, lasagna, italian, vegetable, comfort food, one pot
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