This hearty One-Pot Vegetarian Lasagna Soup is packed with layers of flavor! You’ll find pasta, fresh vegetables, and gooey cheese all bubbling together in one pot—simple and comforting.
It’s like a warm hug in a bowl! I love how easy this dish is to whip up. Just stir it all together, and you’ve got a delicious meal without the mess of traditional lasagna!
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing veggies! If you run out or prefer a different flavor, try avocado oil or even butter for a richer taste.
Vegetables: Onions, carrots, and celery form the classic mirepoix. You can switch in bell peppers or zucchini based on what you have on hand for a tasty twist!
Lasagna Noodles: I break them into bite-sized pieces, but any pasta can work! Try using bowtie, fusilli, or even gluten-free pasta if needed.
Cheeses: Ricotta brings creaminess; if you don’t have it, cottage cheese can be a good substitute. I love adding extra mozzarella on top, but feel free to use your favorite cheese!
Spinach: Fresh baby spinach adds nutrients and color. If you have kale or Swiss chard, they make a wonderful substitute too!
How Do I Make Sure My Noodles Are Just Right?
Getting the pasta cooked perfectly is key! Here’s how:
- Stir the pasta into the boiling soup and keep an eye on it as it cooks. Stir occasionally to prevent sticking.
- Check for doneness around the 8-minute mark. You want them al dente, slightly firm in the center.
- Remember, the noodles will continue to cook a bit after you take the pot off the heat, so don’t overdo it!
One-Pot Vegetarian Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 28 ounces (1 can) crushed tomatoes
- 4 cups vegetable broth
- 1 cup water
- 3/4 cup dry lasagna noodles, broken into bite-sized pieces
For the Cheesy Goodness:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus extra for garnish
For the Finish:
- 4 cups fresh baby spinach, roughly chopped
- Salt and black pepper to taste
- Fresh basil, chopped, for garnish
How Much Time Will You Need?
This delicious soup will take roughly 30 minutes from start to finish. You’ll spend about 10 minutes prepping the vegetables, and then about 15-20 minutes cooking everything together. It’s quick, easy, and the best part is, only one pot to clean!
Step-by-Step Instructions:
1. Sauté Your Veggies:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these until they are softened, which should take about 5-7 minutes. This will create a flavorful base for your soup!
2. Add the Flavors:
Now, stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if you’re using them). Cook this for about 1 minute until you can smell the lovely aromas of the spices. Don’t let the garlic burn!
3. Combine the Liquids:
Next, pour in the crushed tomatoes, vegetable broth, and water. Stir everything well to ensure it’s nicely combined. Bring this mixture to a boil—you want a nice simmer before adding the pasta.
4. Cook the Pasta:
When boiling, reduce the heat to a simmer. Add in the broken lasagna noodles and let them cook until tender, which should take around 8-10 minutes. Be sure to stir occasionally to prevent the noodles from sticking together!
5. Add Spinach:
Once the noodles are tender, stir in the fresh baby spinach and cook for about 2 minutes until it has wilted. This will add a pop of color and nutrients to your soup!
6. Mix in the Cheeses:
Remove the pot from the heat. Now it’s time to mix in the ricotta cheese, shredded mozzarella, and Parmesan cheese until everything is melted and well combined. Season with salt and black pepper to taste for that added flavor.
7. Assemble Your Soup:
Grab your bowls and ladle the delicious soup into each one. Top each serving with a dollop of extra ricotta, a sprinkle of Parmesan, and a bit of fresh chopped basil. It’s all about that extra touch!
8. Serve and Enjoy!
Dig in while it’s hot! This comforting One-Pot Vegetarian Lasagna Soup is perfect for cozy meals at home. Enjoy every bite!
Can I Use Gluten-Free Noodles?
Absolutely! Just substitute the regular lasagna noodles with gluten-free pasta. Cook time may vary slightly, so keep an eye on them for doneness.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm on the stove or in the microwave until heated through. The pasta may absorb some liquid, so you might want to add a splash of broth or water when reheating.
Can I Add Other Vegetables?
Definitely! Feel free to add in your favorite vegetables like zucchini, bell peppers, or mushrooms. Just chop them up and sauté them with the onions and carrots for a delicious twist.
What Can I Use Instead of Ricotta Cheese?
If you don’t have ricotta cheese, cottage cheese works as a great substitute! You can also blend some cream cheese with a little milk to achieve a similar creamy texture.
