Vegetarian 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!

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.

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!

Below are some ways you can modify this recipe to make it suit your dietary needs, preferences, or what you have on hand:

1. 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!
2. For a gluten-free recipe, simply use gluten-free lasagna noodles OR another shape of gluten-free pasta.
3. 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.
4. 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!
5. In place of veggie broth, you can use beef or chicken broth (if you eat animal products, of course).
6. 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!
7. 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.

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.

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Did you give this Vegetarian Lasagna Soup Recipe a try? Let me know by leaving a comment and recipe rating below!

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