Vegetable Lasagna Soup – Clean Cooking with Caitlin

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If you love the rich, comforting flavors of lasagna but want something easier to make, this Vegetable Lasagna Soup is the perfect solution! It’s a warm and hearty one-pot meal, loaded with fresh vegetables, flavorful herbs, and a creamy cheese topping that melts into every bite. Whether you’re cooking it on the stovetop or in a pressure cooker, this soup is an easy, delicious way to enjoy the essence of lasagna—without all the layers and baking time!

Why You’ll Love This Recipe

There’s something special about a bowl of lasagna soup that makes you feel instantly cozy. It’s everything you love about traditional lasagna—tomato-rich broth, tender pasta, and a luscious cheese topping—but in a slurpable, soup form. Here’s why this recipe will become a favorite in your household:

✔ Quick & Easy – Ready in just 30 minutes!
✔ One-Pot Meal – Minimal cleanup and maximum flavor.
✔ Vegetable-Packed – A nutritious, wholesome meal for the whole family.
✔ Customizable – Make it vegan, gluten-free, or add protein to fit your dietary needs.
✔ Freezer-Friendly – Perfect for meal prep or leftovers!

Ingredients Breakdown

This soup is made with simple, wholesome ingredients that come together to create a rich and flavorful dish. Here’s what makes it special:

🥕 Veggies Galore – Zucchini, squash, carrots, mushrooms, and bell peppers add color, texture, and nutrients.
🍅 Tomato-Based Broth – A mix of diced tomatoes, tomato paste, and vegetable broth gives this soup its classic lasagna taste.
🌿 Italian Herbs – Basil, oregano, thyme, and rosemary infuse the broth with comforting flavors.
🍜 Lasagna Pasta – Broken lasagna sheets or any sturdy pasta create the perfect texture.
🧀 Cheesy Topping – A mix of ricotta, mozzarella, and Parmesan (or vegan alternatives) melts beautifully into the hot soup.

How to Make Vegetable Lasagna Soup

Making this soup is incredibly simple, and you have two options: stovetop or pressure cooker (Instant Pot).

1️⃣ Sauté the Vegetables – Start by cooking the onion, garlic, carrots, and bell pepper in a large pot with a bit of olive oil. Add mushrooms and cook until tender.
2️⃣ Build the Broth – Stir in tomato paste, diced tomatoes, broth, and seasonings. Let it simmer to develop flavors.
3️⃣ Add the Pasta – Toss in broken lasagna sheets and let them cook until tender.
4️⃣ Finish with Spinach – Stir in fresh spinach at the end for a nutritious boost.
5️⃣ Serve with Cheese – Top each bowl with a generous scoop of the ricotta-mozzarella mixture and fresh basil.

For the pressure cooker method, it’s even easier: sauté the vegetables, add the broth and pasta, and let the Instant Pot do the work! A quick release of pressure, a final stir of spinach, and it’s ready to enjoy.

Customization Ideas

This soup is incredibly versatile! Here are some ideas to make it your own:

🥦 Add More Veggies – Try adding eggplant, kale, or bell peppers for extra texture.
🌱 Make It Vegan – Swap the cheese for dairy-free alternatives or use nutritional yeast.
🍗 Boost the Protein – Stir in white beans, lentils, or tofu for added heartiness.
🌶 Spice It Up – Add red pepper flakes for a little heat.
🍞 Serve It Up – Pair with crusty bread or a side salad for a complete meal.

Storage and Meal Prep

🍲 Refrigerate – Store leftovers in an airtight container for up to 4 days. The pasta may absorb some broth, so add a splash of veggie stock when reheating.
❄️ Freeze – For best results, freeze the soup without pasta for up to 3 months. When ready to eat, cook fresh pasta separately and add it when reheating.
🔥 Reheat – Warm on the stovetop over low heat or microwave in short bursts, stirring in between.

Try This Cozy Recipe Today!

This Vegetable Lasagna Soup is the ultimate comfort food—simple, nourishing, and packed with flavor. Whether you make it for a quick weeknight dinner or a cozy meal-prep option, it’s sure to be a hit.

Happy cooking! 💛

Vegetable Lasagna Soup

If you love lasagna but don’t want the hassle of layering and baking, you’re going to love this Vegetable Lasagna Soup! It has all the rich, cheesy, and comforting flavors of traditional lasagna but in a cozy, one-pot meal. Plus, it’s packed with colorful veggies and can be easily adapted for a plant-based diet.This updated version brings you even more flavor, a smoother cooking process, and a bonus pressure cooker method to make dinner even easier. Let’s dive in!

Servings 6

Calories 433 kcal

Pasta

• 6 servings pasta broken lasagna sheets or similar noodles

Get Recipe Ingredients

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Stovetop Instructions:

• Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, zucchini, squash, and bell pepper. Sauté for 5-7 minutes until softened. Add mushrooms and cook for another 2 minutes.

• Stir in tomato paste and cook for 1 minute. Add diced tomatoes, vegetable broth, maple syrup, and dried herbs. Bring to a boil, then reduce heat and simmer for 10 minutes.

• Add the broken lasagna sheets or pasta. Cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.

• Stir in chopped spinach during the last 2 minutes of cooking. Adjust seasoning to taste.

• In a small bowl, mix ricotta, mozzarella, and Parmesan (or vegan alternatives, see notes).

• Ladle soup into bowls. Top with a dollop of cheese mixture and garnish with fresh basil. Enjoy!

Instant Pot / Pressure Cooker Instructions:

• Set Instant Pot to Sauté mode. Heat olive oil, then add onion, garlic, carrot, zucchini, squash, and bell pepper. Sauté for 5 minutes. Add mushrooms and cook for 2 more minutes.

• Stir in tomato paste, diced tomatoes, vegetable broth, maple syrup, and dried herbs.

• Add pasta and mix gently. Secure lid, set valve to Sealing, and cook on High Pressure for 4 minutes.

• Carefully turn valve to Venting to release steam immediately.

• Stir in chopped spinach and let sit for 1-2 minutes to wilt. Adjust seasoning if needed.

• Ladle soup into bowls and top with cheese mixture and fresh basil.

Vegan Ricotta Recipe
Ingredients:
1 (14 oz) block firm tofu, pressed
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp nutritional yeast
1 clove garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp dried basil
¼ tsp red pepper flakes (optional)
Instructions:
1. Press tofu for 10-15 min to remove excess moisture.
2. Blend or mash all ingredients until smooth but slightly textured.
3. Adjust consistency with water or more olive oil if needed.
4. Taste & tweak seasoning as desired.
 
🌟 Customization Ideas:
Vegan Option – Use plant-based ricotta, mozzarella, and Parmesan or nutritional yeast. You can also reference this recipe for a whole food plant-based Tofu Ricotta recipe.
Add Protein – Stir in white beans, lentils, or tofu.
Spice it Up – Add red pepper flakes for heat.
Gluten-Free – Use gluten-free pasta.
🍽 Storage & Reheating:
Refrigerate – Store in an airtight container for up to 4 days.
Freeze – Freeze without pasta for up to 3 months. Add fresh pasta when reheating.
Reheat – Warm on stovetop or microwave in 30-second intervals, stirring between.

Nutrition Facts

Vegetable Lasagna Soup

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.