This One-Pot Vegetarian Lasagna Soup is a cozy dish packed with yummy flavors! You’ll find rich tomato sauce, tender pasta, and plenty of veggies all simmered together in one pot.
It’s like eating lasagna but in a soup form—how fun is that? I love how easy it is to make with less mess. Just toss everything in the pot, and you’re all set for dinner!
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing. If you prefer, you can use avocado oil or butter for a different flavor. Both work well for sautéing vegetables.
Onion and Garlic: They are essential for flavor building. You can use shallots instead of onion if you want a milder taste, and garlic powder works fine if you’re out of fresh garlic.
Carrots and Zucchini: Both add sweetness and texture. Feel free to swap them with bell peppers or spinach if needed. Frozen veggies can also be a time-saver!
Crushed Tomatoes: They provide the soup base. If you prefer a smoother soup, use tomato puree instead. For extra flavor, add a splash of balsamic vinegar.
Pasta: I love farfalle for its fun shape! But you can use any short pasta like penne or shells. For gluten-free versions, consider using chickpea or lentil pasta.
Spinach: Baby spinach is my go-to for freshness. You can also use kale, just make sure to remove the tough stems first. Frozen spinach works too—just thaw and squeeze out excess water!
What’s the Best Way to Build Flavor in This Soup?
Building flavor is key to a delicious soup! Start by sautéing onion and garlic until soft; this releases yummy flavors. Don’t rush this step! Also, seasoning early helps develop a deep taste.
- Cook onions until translucent. This usually takes about 3-4 minutes.
- Add garlic and other vegetables, cooking them until soft. This takes about 5 minutes.
- Make sure you stir in your dried herbs for a minute to toast them; this brings out their aromatic qualities.
These steps make a delicious base for your soup, giving it that comforting lasagna flavor that’s hard to resist!
One-Pot Vegetarian Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 8 ounces (about 3 cups) uncooked pasta (bowtie/farfalle or broken lasagna noodles)
- 2 cups fresh spinach leaves, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh basil, thinly sliced, for garnish
- Plain Greek yogurt or sour cream, for serving (optional)
How Much Time Will You Need?
This delightful soup will take about 15 minutes to prepare and 20 minutes to cook, making it a total of around 35 minutes from start to finish. Perfect for a quick weeknight dinner that’s both satisfying and easy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. Next, mix in the minced garlic, carrots, and zucchini. Continue cooking while stirring occasionally, until the vegetables start to soften, around 5 minutes.
2. Add Spices and Tomatoes:
Next, stir in the dried oregano, dried basil, crushed red pepper flakes (if you’re using them), and a pinch of salt and black pepper. Cook this mixture for about 1 minute until it’s fragrant. Then, pour in the crushed tomatoes and vegetable broth. Bring the entire mixture to a boil.
3. Cook the Pasta:
Add the uncooked pasta to the pot and cook according to the pasta packaging instructions (usually 8-10 minutes). Be sure to stir occasionally to prevent the pasta from sticking.
4. Finish with Spinach and Cheese:
When the pasta is just about done, stir in the chopped fresh spinach. Cook for an additional 1-2 minutes until the spinach is wilted. Then, turn off the heat and mix in the ricotta cheese and grated Parmesan until everything is well combined, creating a creamy consistency. Taste your soup and adjust the seasoning if necessary.
5. Serve and Enjoy:
Ladle the soup into bowls and feel free to add a spoonful of ricotta or a dollop of plain Greek yogurt or sour cream on top if you like. Garnish with fresh sliced basil and extra Parmesan cheese. Serve warm alongside some crusty bread if desired.
This hearty, comforting soup combines all the traditional lasagna flavors with a light vegetable broth and creamy cheese—all made in one pot for an easy weeknight meal!
Can I Use Gluten-Free Pasta in This Recipe?
Absolutely! Gluten-free pasta works well in this recipe. Just double-check the cooking time, as gluten-free pasta may take a bit longer to become al dente. Stir it occasionally to prevent sticking!
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, you can use cottage cheese blended until smooth or even cream cheese for a richer taste. For a dairy-free option, consider using tofu blended with a bit of lemon juice for a similar texture!
Can I Make This Soup Vegan?
Yes, you can easily make this soup vegan! Just replace the ricotta and Parmesan cheeses with plant-based alternatives, and ensure your vegetable broth is free of animal products. Nutritional yeast can also add a cheesy flavor!
How to Store and Reheat Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave. You may want to add a splash of broth if it thickens too much upon cooling!
