This comforting Vegetarian Creamy Lasagna Soup is packed with layers of flavor! You’ll enjoy the rich tomato base, tender pasta, and creamy cheese that makes every bite delightful.
Who knew soup could be this satisfying? I love stirring in fresh spinach for a pop of color and nutrition. Plus, it’s a fun way to enjoy lasagna without the fuss of layers!
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing vegetables. If you prefer, you can use avocado oil or butter for a different flavor.
Vegetable Broth: Homemade broth can be great, but store-bought works perfectly too! For a richer flavor, use low-sodium vegetable broth. If you’re in a pinch, water can substitute, but it may need more seasoning.
Lasagna Noodles: Traditional noodles work well here, but broken farfalle, fusilli, or any small pasta you have will do. Just adjust the cooking time as needed!
Cheese: Ricotta is a must for creaminess, but you can also use cottage cheese for a lighter option. For mozzarella, consider using cheddar or vegan cheese alternatives if avoiding dairy.
Fresh Spinach: Feel free to swap in other greens, like kale or chard. Frozen spinach is also an option if you thaw and drain it first.
How Do I Make Sure My Soup Is Creamy and Delicious?
The secret to a rich, creamy soup lies in how you incorporate the cheeses and cream. Here’s how to do it:
- After cooking the vegetables, add the broth and tomatoes to create the base. This is when you want to let the flavors develop.
- Once the noodles are cooked, reduce the heat before adding cheese and cream. This prevents curdling while keeping everything smooth.
- Stir gently but thoroughly; let the cheeses melt softly into your soup for that luxurious texture.
- Always taste and adjust seasoning before serving. A little more salt or pepper can make a big difference!
Enjoy your cooking and savor every spoonful of this lovely soup! It’s comfort food at its finest.
Vegetarian Creamy Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 4 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Pasta and Creamy Elements:
- 8 ounces lasagna noodles, broken into bite-sized pieces (or use farfalle)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or half-and-half
For the Garnish:
- 2 cups fresh spinach, chopped
- Fresh basil leaves, thinly sliced, for garnish
Time Needed:
This delicious soup will take about 30 minutes to prepare and cook. It’s a quick meal option that’s perfect for busy days or cozy evenings!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion, diced carrot, and diced celery. Cook these for about 5-7 minutes, stirring occasionally, until they become softened and fragrant.
2. Add the Garlic:
Add the minced garlic to the pot, cooking for another minute until you can smell its delightful aroma. This step really enhances the flavors!
3. Build the Soup Base:
Pour in the vegetable broth and crushed tomatoes, then stir in the dried basil and oregano. Season with salt and pepper. Bring everything to a boil, then reduce the heat to a simmer. This allows all the flavors to meld beautifully!
4. Cook the Pasta:
Add the broken lasagna noodles (or farfalle) to the pot. Let the pasta cook in the soup for about 8-10 minutes, or until it’s tender. If the noodles seem to soak up too much liquid, you can add a bit more broth.
5. Stir in the Spinach:
Add the chopped fresh spinach to the pot and stir until it’s wilted, which should only take about 2 minutes. This adds a nice burst of color and nutrition to your soup!
6. Make It Creamy:
Lower the heat to a gentle simmer, then stir in the ricotta cheese, shredded mozzarella, grated Parmesan, and cream. Mix everything together until the cheeses melt and create a creamy texture. Taste your soup and add more salt and pepper if needed.
7. Serve and Enjoy:
Once everything is warm and creamy, ladle the soup into bowls. Garnish with fresh sliced basil and a sprinkle of black pepper. Serve warm and enjoy this comforting bowl of vegetarian goodness!
Enjoy your cozy bowl of creamy vegetarian lasagna soup, rich with cheese, fresh herbs, and tender pasta!
Can I Use Whole Wheat or Gluten-Free Pasta for This Recipe?
Absolutely! Whole wheat pasta adds a nutty flavor and extra fiber, while gluten-free options like brown rice or chickpea pasta work well too. Just keep an eye on the cooking time, as some gluten-free pastas may cook faster or slower than traditional noodles.
Can I Make This Soup Ahead of Time?
Yes, you can! This soup can be made ahead and stored in the refrigerator for up to 3 days. Just be aware that the pasta may absorb more liquid as it sits, so you can add a splash of broth or water when reheating to get the desired consistency.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, portion into freezer-safe bags or containers, removing excess air. This soup can be frozen for about 1-2 months, but it’s best to add the cream and cheese just before serving to maintain texture.
Can I Customize the Vegetables?
Absolutely! Feel free to add or substitute other vegetables like zucchini, bell peppers, or mushrooms for added flavor and texture. Just make sure to sauté them until softened before adding the broth.
