Vegetarian Lasagna Soup Recipe (One Pot, Gluten-Free)

overhead shot of a bowl of vegan lasagna soup topped with fresh parsley.

4.75 from 4 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Soup

Cuisine: Mediterranean, Vegetarian

Keyword: healthy recipes, lasagna, quick and easy recipes, soup

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 458kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Equipment

1 large Dutch oven 7.25 quarts

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

Recipe swaps & additions:

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.

Special Diets

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.

Nutrition