Vegetarian Lasagna Soup is a one-pot, comforting, hearty meal full of veggies and lasagna noodles in an Italian flavored tomato broth. Serve it topped with a three-cheese mix for that cheesy creamy deliciousness!!
We love lasagna but honestly its a bit of effort to make and assemble. So here is a deconstructed and much easier version of it, the Vegetarian Lasagna Soup with the same flavors and delicious taste.
I love making it in my favorite kitchen gadget, Instant Pot as it such a breeze but you can also make it on the stovetop, crockpot, or slow cooker.
What is Lasagna
Lasagna is an Italian pasta dish made of several alternating layers of a thin flat pasta noodle (also known as lasagna sheets or lasagna noodles), pasta sauce (tomato sauce, or marinara) with veggies or meat, and cheese mixture (ricotta, parmesan).
The final layer is topped with mozzarella and baked until cheese has melted and is golden.
This Lasagna Soup is
- everything you crave for in lasagna
- extremely easy to make
- dump and go recipe
- hearty and comforting
- complete one-pot meal
There are many variations of Lasagna soup but this one is loaded with veggies and lasagna noodles dunked in a herby tomato broth. I top with a three-cheese mixture that brings everything together.
This Veggie Lasagna soup recipe is easy and highly customizable. It's so delicious that it will be your go-to recipe when you crave something warm and comforting.
Let's see how to make Instant Pot Vegetarian Lasagna Soup recipe.
Recipe Ingredients
- Lasagna noodles - I use regular lasagna noodles but you can replace them with pasta of choice.
- Aromatics - yellow onion and minced garlic
- Veggies - Fresh veggies like Carrots, zucchini, red bell pepper, broccoli and spinach, canned diced tomatoes, and tomato sauce.
- Herbs and Seasoning - Italian seasoning, dry oregano, red pepper flakes, salt, and freshly cracked black pepper and fresh basil leaves.
- Cheese mixture - I prefer using a combination of Ricotta cheese, mozzarella, and parmesan cheese.
- Olive Oil: use a good quality olive oil for cooking this soup.
- Veg Broth: I prefer using water mixed with better than bouillon vegetable base to create my broth. But you can use your favorite one or gluten-free option.
Instant Pot Step by Step Instructions
1 - Start the Instant Pot on saute mode (normal) and add olive oil. Once the oil is hot, add the onions, carrots, bell pepper, and garlic. Mix and cook for about 1-2 mins or until the onions turn translucent.
2 and 3 - Add in the rest of the ingredients like zucchini, diced tomatoes, tomato sauce, spices (salt, oregano, Italian seasoning, freshly cracked black pepper, red pepper flakes), and broken lasagna noodles.
4 - Add 4 cups veg broth. Mix well. Ensure most of the noodles are below the liquid.
5- Close the lid and cover and cook on manual (pressure cook) high for 5 mins followed by a quick release.
6- Open the lid and add the broccoli florets and spinach. Mix to combine and cover and let it sit for 10-15 mins. The broccoli and spinach will cook in the steam.
7 - In the meanwhile make the cheese topping. Add and mix all the cheeses Ricotta, mozzarella, and parmesan. Keep refrigerated until ready to serve.
8 - Open Instant Pot after 15-20 mins and delicious easy vegetable Lasagna soup is ready! Serve immediately.
Please refer to the recipe card for stove top instructions.
Easy Veg Lasagna Soup Video
Serving suggestions
Serve this easy vegetarian lasagna soup warm topped with three cheese topping and freshly cracked pepper, salt flakes, and a sprinkle of red pepper flakes (optional).
The soup is good on its own and a complete meal but to make it more filling serve it with a side of salad or sandwich or cheesy garlic bread.
Variations
To make this soup, even more, heartier and for that added protein boost, add some rinsed and soaked red lentils (split and skinned lentils) or some tofu pieces to keep it vegetarian/vegan or some ground chicken.
For all these options, the cooking time will remain same.
Recipe Tips and Notes
- No boil, as well as regular noodles, work for this recipe. Or replace it with your favorite pasta shape.
- Break the noodles in bite-size pieces and mix them well so they don't stick to each other. Also, make sure they are under liquid so they cook evenly.
- Lasagna noodles (like pasta) have a tendency to soak up all the liquid so serve immediately.
- If planning to serve later, cook the noodles separately, and add to the soup just before serving and give it a boil so the flavors soak up.
- To prevent burn errors, make sure to deglaze the pot and mix everything well before closing the lid.
- You can swap tomato sauce with your favorite marinara sauce.
- This recipe can be doubled, cooking time remains the same.
Frequently asked questions
Yes, but freeze the soup without the pasta and cheese mixed in. Pasta will absorb all the liquid so freeze it separately. Similar for cheese. To serve thaw both overnight in the fridge and then warm and serve.
Yes, the soup is vegan, so just replace the three-cheese mixture with vegan cheeses. Use gluten-free noodles to make it gluten-free but the cooking time may vary.
More Soup Recipes
Hope you enjoy this Vegetarian Lasagna Soup!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Vegetarian Lasagna Soup
Equipment
Ingredients
- 10 strips lasagna noodles ½ pound (lb), broken into pieces
- 2 tbsp olive oil
- 1 cup yellow onion diced/chopped
- 1 tbsp garlic minced
- 1 15oz can diced tomatoes
- 1 15oz can tomato sauce or marinara sauce
- 4 cups vegetable broth or water
Veggies
- 1 cup carrot chopped
- 1 cup zucchini chopped
- ½ cup red bell pepper chopped
- ¾ cup broccoli florets
- ½ cup spinach leaves chopped
Spices/herbs
- 1 tsp Italian seasoning
- ½ tsp dry oregano
- ½ tsp red pepper flakes adjust to taste
- 1 tsp Salt adjust to taste
- Freshly cracked black pepper adjust to taste
Three Cheese mixture
- ½ cup Ricotta cheese
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese
For serving (as needed)
- Three Cheese mixture as per above
- Maldron Sea Salt optional
- Freshly cracked black pepper to taste adjust to taste
- Red pepper flakes adjust to taste
- few Basil leaves
Instructions
Instant Pot Instructions:
- Start the Instant Pot on saute mode (normal) and add olive oil. Once the oil is hot, add the onions, carrots, bell pepper, and garlic. Mix and cook for about 1-2 mins or until the onions turn translucent.
- Add in the rest of the ingredients like zucchini, diced tomatoes, tomato sauce, spices (salt, oregano, Italian seasoning, freshly cracked black pepper, red pepper flakes), and broken lasagna noodles.
- Add 4 cups veg broth or water. Mix well. Ensure most of the noodles are below the liquid.
- Close the lid and cook on manual (pressure cook) high for 5 mins followed by a quick release.
- Open the lid and add the broccoli florets and spinach. Mix to combine and cover and let it sit for 10-15 mins. The broccoli and spinach will cook in the steam.
- In the meanwhile make the cheese topping. Add and mix all the cheeses Ricotta, mozzarella, and parmesan. Keep refrigerated until ready to serve.
- Open Instant Pot after 10-15 mins and delicious easy vegetable Lasagna soup is ready! Serve immediately.
Stovetop Instructions:
- In a large pot heat the olive oil over medium-high heat. Once the oil is hot, add the onions, carrots, bell pepper, zucchini and garlic. Mix and cook until the onions turn translucent and veggies are half cooked.
- Add in the rest of the ingredients like diced tomatoes, tomato sauce, spices (salt, oregano, Italian seasoning, freshly cracked black pepper, red pepper flakes) with 4-5 cups water or broth. Mix well. Bring it to a boil.
- Stir in broken lasagna noodles and simmer until noodles are aldente. When the noodles are almosrt done add in the broccol and spinach, mix well. Simmer for 5 mins and then switch off the heat.
- Make the cheese topping. Add and mix all the cheeses Ricotta, mozzarella, and parmesan.
- Easy vegetable Lasagna soup is ready! Serve immediately!!
Serving suggestions
- Serve this easy vegetarian lasagna soup warm topped with three cheese topping and freshly cracked pepper, salt flakes, and a sprinkle of red pepper flakes (optional).
- The soup is good on its own and a complete meal but to make it more filling serve it with a side of salad or sandwich or cheesy garlic bread.
Notes
- No boil, as well as regular noodles, work for this recipe. Or replace it with your favorite pasta shape.
- Break the noodles in bite-size pieces and mix them well so they don't stick to each other. Also, make sure they are under liquid so they cook evenly.
- Lasagna noodles (like pasta) have a tendency to soak up all the liquid so serve immediately.
- If planning to serve later, cook the noodles separately, and add to the soup just before serving and give it a boil so the flavors soak up.
- To prevent burn errors, make sure to deglaze the pot and mix everything well before closing the lid.
- This recipe can be doubled, cooking time remains the same.
- Adjust the liquid quantity (veg broth) to the consistency you like for the soup.
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