Vegetarian lasagna soup is an easy, cozy, and deliciously hearty soup. Tender noodles are cooked with marinara, veggie broth, your favorite vegetables, a dollop of ricotta, and a sprinkle of mozzarella cheese for a ridiculously easy weeknight meal.
Pair with some fruit for a light yet nourishing meal the whole family will love! See the FAQ section for vegan and low-FODMAP options.
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An atypically gloomy day in San Diego (I know, poor me 😂) inspired this vegetable lasagna soup. Gloomy days make me tired. But, hungry. So I went to my pantry and stumbled upon a jar of marinara sauce and gluten-free noodles.
Lasagna sounded good, but I didn’t have any meat, and I was too lazy to make a classic lasagna. Enter this ridiculously easy AND delicious deconstructed lasagna soup. It cooks in less time than regular lasagna (20 minutes vs 1 hour), is just as yummy, and is lighter in calories. It’s a win, win, win!
What you’ll love about this vegetarian lasagna soup recipe:
Ingredients for Gluten-Free Vegetarian Lasagna Soup
- Broth & sauce. My go-to vegetable broth is Imagine No Chicken Broth.
- Marinara sauce & tomato paste. Use both for a rich tomato broth. My go-to marinara is Rao’s. Tip! Costco usually has a good deal on two jars of Rao’s marinara.
- Broken lasagna noodles. Gluten-free lasagna noodles or another type of gluten-free pasta. I typically use Jovial Brown Rice Lasagna Noodles Nutrition Tip! For a higher protein option use gluten-free pasta made from chickpeas or red lentils.
- Vegetables. I use asparagus and frozen peas. Add in whatever frozen or fresh veggies you have on hand. Suggestions include fresh spinach or frozen spinach, carrots, zucchini, and yellow onion.
- Cheese. I use both ricotta cheese and mozzarella. A sprinkle of Parmesan cheese would be tasty too!
- Optional toppings. Crushed red pepper flakes, Italian parsley, fresh basil, Italian seasoning blend, or a drizzle of olive oil.
- Optional protein & fiber. Add brown lentils or white beans to boost this vegetarian lasagna soup’s protein and fiber! Meat lovers will like this soup with ground beef or Italian sausage. Choose chicken or turkey Italian sausage if you’re watching your saturated fat intake.
Kitchen equipment to make your soup
- Large pot or Dutch oven with a lid
- Small mixing bowl
- Measuring cups and spoons
- Spatula or large mixing spoon
- Serving bowls and spoons
How to Make Gluten-Free Vegetarian Lasagna Soup
- Heat the broth and marinara sauce in a large pot or Dutch oven over medium heat.
- Add the veggies to the soup base. Break the lasagna sheets into pieces and cook in the broth/sauce mixture.
- Mix ricotta cheese with pesto, store-bought, or my easy, 5-minute homemade pesto.
- Serve your soup and top each bowl with the ricotta mixture, mozzarella cheese, and crushed red pepper.
- Store your leftover lasagna soup in an airtight container in the refrigerator for up to four days.
Nutrition
One bowl of lasagna soup provides 460 calories (see 40 more 500-calories or less meals here), 16 grams of protein, 7 grams of fiber, and 3 grams of saturated fat.
Tip! Adding two cups of lentils to the soup provides an additional 5 grams of fiber and 6 grams of plant-based protein.
More Favorite
Soup Recipes
Vegetarian Lasagna Soup Recipe (One Pot, Gluten-Free)
Ingredients
- 64 ounces vegetable broth, preferably low sodium
- 24 ounce marinara sauce
- 2 tablespoons tomato paste
- 1/2 bunch asparagus, chopped (~2 cups chopped)
- 2 cups frozen peas
- 1 package gluten-free lasagna noodles, 9 ounces
- 1 cup part-skim ricotta cheese
- 3 tablespoons basil pesto, ready made or this easy pesto recipe
- 1/4 cup mozzarella cheese
- crushed red pepper, optional; see the recipe notes for additional optional ingredients.
Instructions
- Pour the broth and marinara sauce into a large pot or Dutch oven and heat over high, uncovered, until boiling.
- Turn down heat to low and stir in tomato paste, asparagus, and frozen peas.
- Cover and cook for 7 minutes, then remove lid and stir in crumbled lasagna noodles. Increase heat to medium, and cook for another 8-10 minutes or until noodles are al dente.
- While the noodles are cooking, combine the ricotta with the pesto and stir well to combine.
- To serve: Pour ~ 2 cups of hot soup in to each serving bowl. Top with 2-3 tablespoons ricotta/pesto mixture and 1 tablespoon mozzarella cheese. Add crushed red pepper flakes if desired.
Notes
- Vegetables. Add in whatever frozen or fresh veggies you have on hand. Suggestions include fresh or frozen spinach, carrots, zucchini, yellow onions, and mushrooms.
- Use any variety of gluten-free pasta in place of the lasagna noodles.
- Optional toppings: Crushed red pepper flakes, Italian parsley, fresh basil, Italian seasoning blend, or a drizzle of olive oil.
- Optional protein. Add brown lentils or white beans to give this vegan lasagna soup a protein boost! Meat lovers will like this soup with ground beef or italian sausage. If you’re watching your saturated fat intake choose lower fat chicken or turkey Italian sausage.
- Vegan lasagna soup recipe. Swap the cheeses with vegan cheese. Kite Hill makes vegan ricotta cheese and you can find a variety of vegan mozzarella cheeses, like Miyokos, Violife, and Daiya at the grocery store. Nutritional yeast and cremini mushrooms add a boost of delicious umami flavor.
- Low FODMAP lasagna soup. Use a low FODMAP marinara sauce like RAO’s Sensitive or FODY Foods marinara. Swap the asparagus and frozen peas for your favorite low FODMAP vegetables.
