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5 from 1 vote

Quick and Easy One Pot Lasagna Soup {Vegetarian, Gluten Free}

You'll be reaching for this quick and easy one pot lasagna soup recipe when the soup craving hits. Gluten-free and vegetarian, it's perfect for Meatless Monday or any day of the year!
Prep Time19 mins
Cook Time20 mins
Total Time39 mins
Course: Dinner, Lunch, Soup
Cuisine: Gluten Free, Italian, Mediterranean, Vegetarian
Keyword: healthy recipes, lasagna, quick and easy recipes, soup
Servings: 6 servings
Calories: 421kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 64 ounces "No Chicken" vegetable broth
  • 24 ounce jar marinara sauce
  • 2 tablespoons tomato paste
  • 1/2 bunch asparagus chopped (~2 cups chopped)
  • 2 cups frozen peas
  • 1 8 ounce package gluten-free lasagna noodles or regular lasagna noodles, crumbled
  • 1 cup ricotta cheese
  • 3 tablespoons pesto ready made or this pesto recipe
  • 1/4 cup grated Parmesan cheese
  • Optional crushed red pepper flakes to taste


  • Pour broth and marinara 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 cheese 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 Parmesan cheese. Stir in crushed red pepper flakes if desired.



Serving: 1bowl | Calories: 421kcal | Carbohydrates: 55g | Protein: 20g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 29mg | Potassium: 745mg | Fiber: 10g | Sugar: 12g