Vegetarian Lasagna Soup
Every we love about Lasagna, it’s all in this one bowl of soup. It’s filled with vegetables, pasta, marinara sauce, herbs, spinach and creamy ricotta and mozzarella cheeses. It’s so filling and easy, perfect for cold winter dinner.
I love making traditional lasagna, or for that matter lasagna roll ups. This soup has all the flavors of lasagna but quicker and easier. I made it stove top method, but I will share instant pot method too. Because its far easier in instant pot specially if you are making for a big crowd. This one pot lasagna soup means less mess.
Tips
- To make it with meat you can add meat too. I am vegetarian so sharing vegetarian recipe.
- You can use lasagna sheets, (broken) or use any other pasta in its place. I have used trumpet shaped pasta.
- Freeze it for few days, pasta soaks up the sauce but when reheating add in some water or vegetable broth.
- I have been making lasagna soup for such a long time, but never posted the recipe here. Every time I make it, I add some new ingredient. With gloomy dull winter months, all I want to make it some quick recipes like soups.
- If you plan on serving it right away, and wish to cook pasta in it, that’s fine. Add 1 extra cup of water. If you plan on serving later, then I would highly recommend boiling pasta separately and then add it when ready to serve. That way it will not overcook and absorb too much liquid. I hate soggy pasta.
- You can use fresh or dried herbs. You might have to add extra for dried herbs. I used fresh basil and rest were dried herbs. If you get your hands on some fresh herbs like rosemary, thyme or oregano, then use it.
It has been chilly here on East Coast and this is my favorite way to warm up. It’s so cozy soup full of the flavor. It has exact same veggies and ingredients, that my lasagna recipe has. The list is a little bit long and daunting, but most ingredients are available. It’s easy and to make it during weeknights, I would surely use instant pot because its quick and needs no supervision.
Vegetables – You can use any vegetables. I have used onions, zucchini, bell peppers, artichoke, olives etc.
Lasagna Noodles – You can use broken lasagna noodles or use any other pasta shape. I love sfoglini, trumpet, campanella etc.
Herbs – Use either fresh or dried. Fresh will give it nice taste. I have used parsley, basil, oregano, thyme.
Cheese – I have added parmesan and ricotta cheese. You can also add mozzarella, pecorino romano etc.
Spinach or Kale – You can use either, just roughly chop it up.
Toppings – I have used basil pesto and calabrian chili paste on top, I love spicy food and they add extra flavors.
Storage – Leftovers can be stored in an air-tight container, while reheating add water or vegetarian broth. I would not recommend freezing it. It should be enjoyed hot or warm.
Lasagna Soup
Ingredients
Soup
- 1 tbsp olive oil or butter
- 2-3 crushed cloves garlic
- 1 medium onion chopped
- 1 medium red bell pepper chopped
- 1 small zucchini chopped
- 2 bay leaves
- 4 tbsp chopped fresh parsley divided
- 1 tsp red chili flakes
- 1 tsp dried or fresh oregano
- Salt to taste
- fresh cracked black pepper
- 3 cups water
- 2 cups marinara sauce
- 4 oz broken lasagna noodles or any other pasta
- 2 cups spinach or kale roughly chopped
Toppings
- 1/2 cup ricotta cheese
- 3 tbsp grated parmesan cheese
- 6 tbsp shredded mozzarella cheese
- 2 tbsp chopped fresh parsley optional
- 1/4 cup fresh basil chiffonade
- Basil pesto or Calabrian chili paste
Instructions
Stove top method
- Heat a large pot or Dutch oven over medium heat, add olive oil or butter whatever you are using, add garlic and onions; cook until translucent and then add red bell pepper and zucchini and cook 2 to 3 minutes. I love to charr it extra.
- Add the bay leaves, marinara sauce, herbs, chili flakes, salt and fresh black pepper and water and bring it to a boil; cover, reduce heat and simmer for 5 minutes.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
- Add the broken pasta and cook uncovered according to package directions. Once the noodles are cooked, at the very end add roughly chopped spinach.
Instant Pot method
- Press saute on the Instant Pot and add olive oil. Add the garlic and onions; cook until translucent and then add red bell pepper and zucchini and cook 2 to 3 minutes. I love to charr it extra.
- Add the bay leaves, marinara sauce, herbs, chili flakes, salt and fresh black pepper and water and bring it to a boil; cover, reduce heat and simmer for 5 minutes. Press cancel to shut off. Add the broken pasta and shut the lid/seal the valve and press manual on high pressure for 6 minutes.
- Use the natural or the quick release method, then open the pot and add roughly chopped spinach while its hot.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. While serving, top each with 2 tbsp ricotta cheese mixture, mozzarella, and fresh basil, leave pesto or Calabrian chili paste on the side for people to customize their soup.