One Pot Lasagna Soup
on Jul 25, 2018, Updated May 27, 2024
Craving lasagna but don’t want to take hours to make dinner? Lasagna soup to the rescue!
This easy lasagna soup is ready in just 30 minutes and tastes like your favorite lasagna. Perfect for busy nights!
How to make lasagna soup
Everything cooks in just one dish (even the noodles), and comes together in just 30 minutes.
First, start by adding your mushrooms, garlic, and onion to a food processor.
Process the veggies until they are fine minced texture as seen in the next picture.
These veggies will give the sauce a “meaty” thickness similar to how I make my incredible vegetable bolognese sauce.
Mushrooms are great for adding a meatiness to vegetarian dinners!
Heat olive oil over medium high heat in a dutch oven or large pot.
Add your veggies and cook for around 10 minutes, until most of the liquid evaporates.
Once you cook the mushroom/onion/garlic mixture, you will add the pasta sauce, tomatoes, vegetable broth, and a few spices and bring it all to a boil.
Once boiling, add in your broken up lasagna noodles and cook until al dente. This should take around 10 – 12 minutes.
I like my lasagna soup nice and thick and “meaty”, so this sauce is super thick. If you want more noodles to sauce ratio, you can also add in more lasagna noodles to your liking.
You really can’t go wrong with this dish!
Toppings to serve with lasagna soup
Serve in big bowls and garnish with ricotta cheese and parsley.
Once you stir the ricotta it will look like a beautiful rosy cream sauce.
So creamy, cheesy and filling.
We had this leftover the next day and it thickens up even more overnight but I loved it.
If you love lasagna, you will love this soup!
Hungry for more vegetarian pasta recipes?
Here are some of my favorite easy meatless pasta recipes!
- Vegetarian Bolognese Recipe
- Crock Pot Baked Ziti
- Meatless Million Dollar Baked Ziti
- Easy Meatless Spaghetti Sauce
- Veggie Lover’s Baked Rigatoni
One Pot Lasagna Soup
Ingredients
- 8 oz mushrooms
- 1 medium yellow onion, quartered
- 10 cloves garlic
- 14 oz diced tomatoes, with juices
- 25 oz pasta sauce
- 32 oz vegetable broth
- 10 lasagna noodles, broken into 1-2" pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 1/2 cups mozzarella cheese
- ricotta cheese, for serving
- Fresh chopped parsley, for serving
Instructions
- Add the mushrooms, onion, and garlic cloves to a food processor. Process until you get a minced texture
- Heat a dutch oven or other large pot over medium high heat and add two tablespoons of olive oil
- Add the minced mushroom mixture and cook for 8-10 minutes, stirring often, until liquid evaporates mostly
- Add in the pasta sauce, tomatoes (do not drain), vegetable broth, basil, oregano, and tomato paste
- Bring the soup to a boil
- Once boiling, add the broken up lasagna pieces and cook for 9-13 minutes, or until noodles are al dente
- Once the lasagna noodles have finished cooking, add in the mozzarella cheese and stir to combine
- Salt to taste, if necessary
- Serve the lasagna soup garnished with ricotta cheese dollops and fresh chopped parsley
Nutrition
Did you make this recipe? Be sure to leave a star rating below!
Made this for tonight’s dinner. Looking forward to a nice hot bowl of yummy. I have already had a taste and it is perfect. The only addition I made was adding a zucchini diced up. Also used whole wheat lasagna noodles to help boost the protein and health benefits of the huge amount I am going to consume. Thanks for the recipe. Mushrooms do make it look and taste meaty for sure.
Made this for my VERY picky, lactose and vegetarian intolerant fiancé.
I left out the cheese and just added it to my bowl. He loved it!!
Thank you for being our first successful vegetarian recipe!
I am so glad you enjoyed the recipe, thanks for sharing!
Did a google search for “best vegetarian recipes” and this came up. Made it tonight for dinner… SO good! Turned out perfect. Quick, easy, and delicious! Can’t wait to try more of your recipes! Thanks!
Love it! I’m so glad you enjoyed the recipe and thanks for stopping by! All of the recipes here are vegetarian 🙂
I made this last night! I swapped in daiyi vegan shreds for the cheese and added in some chopped green beans and a bunch of baby spinach at the end of cooking to up the veggies. It was perfect for a chilly winter night!! I didn’t have parsley so we topped our bowls with some scallions and a blob thick cashew cream for a hearty vegan dinner. I will certainly make it again this winter :))
Sounds delicious! So glad you enjoyed the recipe!
Delicious! The fresh parsley really makes a difference! It’s officially on my list of regulars to make. I served this along with a grilled cheese sandwich 🙂 thanks for sharing this recipe!
So glad you enjoyed the recipe!