Vegetarian Lasagna Soup
This vegetarian lasagna soup is an easy, healthy, and super cozy dinner idea! It’s made with 4 different kinds of vegetables, plenty of herbs, and ricotta cheese. Recipe includes both vegan and gluten-free options as well!
If you’re a fan of both lasagna and soup, then you are going to love this mashup! Lasagna soup is the ultimate cozy dinner and this recipe in particular is SUCH a delicious way to get plenty of veggies in.
As a dietitian, I’m happy to share that this healthy lasagna soup is filled with nutritious ingredients, which I get into more below. If you’re trying to eat more plants and more fiber, this recipe is perfect for you 🙂
As always, I’ve included a bunch of recipe ingredient modifications to suit your dietary needs, as well as some cooking tips and storage advice.
Leftovers of this soup taste delicious and this recipe makes 4-6 servings, so it’s a great option for batch cooking and/or meal prep. You will love coming home to this when it’s cold out!
What Is Lasagna Soup?
Lasagna soup is a type of soup that incorporates the main components of lasagna – noodles, cheese, and a tomato-based sauce.
While there are many variations to lasagna soup recipes (a more traditional one would include ground meat, for instance), this one here is a vegetarian option packed with MANY different types of vegetables!
Is Lasagna Soup Healthy?
Indeed it is! This specific lasagna soup recipe is packed with nutritious ingredients, such as:
- carrots, which are a great source of beta-carotene (vitamin A), vitamin C, and dietary fiber.
- tomatoes, which are rich in vitamin C, potassium, folate, vitamin K, and fiber.
- kale, which is an excellent source of vitamin A, K, C, and fiber.
- parsnips, which are a source of multiple B-vitamins, vitamin C, magnesium, and (you guessed it) fiber!
- tofu, which is a great source of plant-based protein and micronutrients like calcium, iron, and magnesium.
- olive oil, one of the best sources of heart-healthy monounsaturated fats.
- ricotta + parmesan, cheeses that are sources of protein and micronutrients like calcium and vitamin B12.
Ingredients Needed
All you need to make this vegetarian lasagna soup recipe are 16 simple ingredients:
- olive oil
- garlic
- carrots
- parsnips
- oregano
- thyme
- dried basil
- tofu (extra firm)
- kale
- canned diced tomatoes
- vegetable broth
- tomato paste
- lasagna noodles
- ricotta
- parmesan
- optional garnish: basil or parsley
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
Below are some ways you can modify this recipe to make it suit your dietary needs, preferences, or what you have on hand:
- If you can’t find lasagna noodles, you can use a short shape of regular pasta. There is a type of pasta called mafalda corta that resembles small lasagna noodles, otherwise ones like farfalle or fusilli will work, too!
- For a gluten-free recipe, simply use gluten-free lasagna noodles OR another shape of gluten-free pasta.
- If you don’t want to use tofu, you can leave it out and simply decrease the amount of broth to about 2-3 cups. Note that this removes the protein source of this recipe, so you may want to serve this soup as more of a side dish in that case.
- For other protein options, you could also swap the tofu for lentils, or non-vegetarian options, like ground beef, turkey, or sausage. Note that the cooking times may differ slightly for these options!
- In place of veggie broth, you can use beef or chicken broth (if you eat animal products, of course).
- For a dairy-free or vegan option, simply swap the ricotta and parmesan for vegan alternatives. Do note that the cheese is a key component here, so I wouldn’t leave it out entirely!
- You can also use different veggies, as desired. Ones like chopped zucchini, spinach, chopped green beans, bell peppers, and diced onion would work well in this dish.
Tips For Making Lasagna Soup
- I recommend cooking the lasagna noodles (or other pasta shape) in a separate pot, to al dente. Otherwise, you risk the noodles becoming too mushy and breaking up in the soup.
- For serving, I recommend adding the cooked noodles to your serving bowls, and then spooning the rest of the soup overtop. This will help keep the noodles in tact, as well.
- I recommend having some extra broth on hand, or at least some boiled water, to add to the soup as needed. You may find you want a bit more liquid, but it is ultimately down to personal preference!
Meal Prep: Storage & Reheating
Leftovers of this soup will keep for 3-5 days in an airtight container in the fridge. You can reheat it on either the stovetop or in the microwave. I recommend adding the cheese and herb garnishes after reheating, but it’s ok if you’ve already mixed it all together.
You can store the cooked noodles together with the soup, or separately (just be sure to toss them in olive oil to prevent sticking together).
If stored together, you may find that the noodles have absorbed more of the broth overtime. If this is the case, you can always add a splash more broth prior to reheating. Otherwise, it becomes more like a lasagna “stew,” which is also delicious in my opinion 😉
If you’d like, you can also freeze this soup for 3-4 months. I’d recommend freezing the soup without lasagna or pasta noodles. You can add them in (freshly cooked) when reheating.
More Healthy Soup Recipes
- Creamy Vegan Miso Mushroom Soup
- Roasted Butternut Squash & Red Pepper Soup
- Vegan Vegetable Stew With Tofu
- Vegan Tomato Soup With Cashew Cream
- Vegan Pumpkin Carrot Soup
Did you give this Vegetarian Lasagna Soup Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Vegetarian Lasagna Soup (Easy + Healthy!)
Ingredients
- 1/4 cup olive oil
- 4 large cloves garlic, minced
- 2 cups carrots, diced
- 1 cup parsnips, diced
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp dried basil
- 1 pack tofu, extra firm (or other protein, see notes)
- 2 cups kale, stems removed + leaves roughly torn
- 2 cups canned diced tomatoes (with juices)
- 1/4 cup tomato paste
- 5 cups vegetable broth (or more, as desired)
- 8 lasagna noodles
- 1/2 cup ricotta cheese
- 1/2 cup parmesan, freshly grated
- Garnish: fresh basil or parsley, chopped
- Salt + pepper, to taste
Instructions
- Drain tofu from liquid and press excess liquid out with a paper towel. Using your hands, crumble the tofu into a bowl until it resembles the texture of ground meat. Set aside.*If not using tofu, please see notes for other options!
- Heat a large saucepan or dutch oven with olive oil over medium. Add garlic, carrots, parsnips, oregano, thyme, and dried basil. Cook for 5 minutes, stirring frequently.
- Add crumbled tofu and continue to cook for an additional 5 minutes.
- Then, add kale, diced tomatoes, tomato paste, and vegetable broth. Stir and bring liquid to a boil, then allow to simmer for 20 minutes, uncovered. Adjust seasonings to taste. If you'd also like to add more liquid, feel free to include some extra broth as needed.
- Meanwhile, boil a separate large pot of water and cook lasagna noodles to al dente (according to package directions – should be roughly under 10 minutes). Drain, then return to pot. You can stir them in a splash of olive oil to prevent noodles from sticking together.
- Once everything is cooked, add noodles to serving bowls. With a ladle, spoon soup overtop.
- Top soup with a scoop of ricotta, parmesan, freshly cracked black pepper, as well as herbs for garnish. Enjoy hot!
Notes
- Leftovers of this soup will keep for 3-5 days in an airtight container in the fridge.
- You can reheat it on either the stovetop or in the microwave. I recommend adding the cheese and herb garnishes after reheating, but it’s ok if you’ve already mixed it all together.
- You can store the cooked noodles together with the soup, or separately (just be sure to toss them in olive oil to prevent sticking together).
- If stored together, you may find that the noodles have absorbed more of the broth overtime. If this is the case, you can always add a splash more broth prior to reheating. Otherwise, it becomes more like a lasagna “stew,” which is also delicious in my opinion 😉
- If you’d like, you can also freeze this soup for 3-4 months. I’d recommend freezing the soup without lasagna or pasta noodles. You can add them in (freshly cooked) when reheating.
- If you can’t find lasagna noodles, you can use a short shape of regular pasta. There is a type of pasta called mafalda corta that resembles small lasagna noodles, otherwise ones like farfalle or fusilli will work, too!
- For a gluten-free recipe, simply use gluten-free lasagna noodles OR another shape of gluten-free pasta.
- If you don’t want to use tofu, you can leave it out and simply decrease the amount of broth to about 2-3 cups. Note that this removes the protein source of this recipe, so you may want to serve this soup as more of a side dish in that case.
- For other protein options, you could also swap the tofu for lentils, or non-vegetarian options, like ground beef, turkey, or sausage. Note that the cooking times may differ slightly for these options – please make sure that your protein source is adequately cooked!
- In place of veggie broth, you can use beef or chicken broth (if you eat animal products, of course).
- For a dairy-free or vegan option, simply swap the ricotta and parmesan for vegan alternatives. Do note that the cheese is a key component here, so I wouldn’t leave it out entirely!
- You can also use different veggies, as desired. Ones like chopped zucchini, spinach, chopped green beans, bell peppers, and diced onion would work well in this dish.
- I recommend cooking the lasagna noodles (or other pasta shape) in a separate pot, to al dente. Otherwise, you risk the noodles becoming too mushy and breaking up in the soup.
- For serving, I recommend adding the cooked noodles to your serving bowls, and then spooning the rest of the soup overtop. This will help keep the noodles in tact, as well.
- I recommend having some extra broth on hand, or at least some boiled water, to add to the soup as needed. You may find you want a bit more liquid, but it is ultimately down to personal preference!
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
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3 Comments on “Vegetarian Lasagna Soup”
This recipe was so quick and easy, yet so hearty and delicious!!! The crumbled tofu is such a great touch, can’t wait till Carrie posts her next vegetarian soup recipe !!
Thank you so much for taking the time to leave a review, Taylor!! It’s so appreciated! I’m so happy to hear you enjoyed this one!!
If you enjoyed this one, you may also like this Vegan Vegetable Stew or this Vegan Chili! They’re both similarly hearty + veggie packed. I can’t wait to see what recipe you try next 🙂