In this recipe
- Why this recipe is great
- Love Lasagna, but Short on Time? Make Lasagna Soup Instead!
- Simple Vegetarian Ingredients (You Definitely Have at Home!)
- Lasagna Soup Recipe: Easy to Prep (Tips and Hacks Revealed!)
- One Pot or One Pan Cooking Method
- Cheesy, Rich and Creamy
- What Noodles Are Best for Lasagna Soup?
- More Meatless Recipes To Try
Estimated reading time: 7 minutes
Why this recipe is great
This vegetarian lasagna soup is easy on time and will be your new favorite.
You need simple ingredients to make it. We are sure you have them at home. Or you can find them in the nearest grocery store. You need one pot to cook this lasagna soup. There is no need to have fancy kitchen equipment. You even don’t need an oven! We cook lasagna soup on a stove. The best about this recipe is the short prepping and cooking time. You are just 30 minutes away from enjoying a delicious vegetarian lasagna soup full of creamy goodness.
Super quick yet my kids love it.
Betty @YouTube
Love Lasagna, but Short on Time? Make Lasagna Soup Instead!
Are you in the mood for lasagna, but it takes too long to make it? Prepping and baking lasagna can be so time-consuming. All the chopping, layering, and sauce-making takes at least 20 minutes. Then, you need 40 or 50 minutes to bake it in the oven. To spend less time in the kitchen, make vegetarian lasagna soup instead. You need the same ingredients as for regular lasagna. But the cooking time is shorter. It takes no more than 30 minutes. Both preparation and baking! And after the cheese melts in the hot soup, you will love the creaminess that you can’t get with regular lasagna!
Simple Vegetarian Ingredients (You Definitely Have at Home!)
This lasagna soup recipe is easy and quick, ready in no time! It’s simple to make with just a few key ingredients, all vegetarian and packed with protein. Let’s check them out!
Ingredients:
- Oil
- Onions
- Sun-dried tomatoes
- Black beans (from a can, without liquid)
- Passata
- Water
- Lasagna sheets
- Cream cheese
- Grated mozzarella cheese (for serving)
Spices:
- Ground coriander, oregano, basil, garlic powder, black pepper, nutmeg, salt, and sugar
We use sun-dried tomatoes in this recipe to make the lasagna rich, savory, and slightly sweet. We recommend not skipping them, as they add much tomato flavor to lasagna soup. A typical lasagna usually takes 40-50 minutes to bake in the oven. Because of the long baking process, all ingredients have enough time to infuse. And develop richness. We shortened the cooking process to 25 minutes. But we add sun-dried tomatoes to get the rich tomato taste of lasagna. So you spend less time cooking, but the taste is still so rich! We add cream cheese for an extra soft and smooth texture. Then, we sprinkle cheese on top that melts into the hot tomato sauce. This is what makes this vegetarian lasagna extra creamy!
To add more protein, we use canned black beans in our vegetarian lasagna soup. Why? First, you don’t need to prepare them—just open a can. Second, black beans make a great meat substitute. They’re high in protein and fiber, so you’ll feel full. Their mild flavor soaks up all the delicious seasonings. You’ll love how easy they are to use! If you prefer, you can swap the beans for vegetarian minced meat, spinach, or mushrooms.
Lasagna Soup Recipe: Easy to Prep (Tips and Hacks Revealed!)
The first hack is to prep all ingredients before starting to cook lasagna soup in a pan. You can use one pot to make it. We prefer to use one pan. The cooking process is so quick that you won’t have time to do anything in between. Chop onion and sun-dried tomatoes. Drain and rinse canned black beans. Measure spices, passata, water, and cream cheese.
All prepared? Let’s start cooking our vegetarian lasagna soup! Fry onions, then add sun-dried tomatoes. Add canned black beans. If you don’t like black beans, skip them. Add passata. Let it simmer. Pour in water.
Important tip: Break lasagna sheets into big pieces. The best is to break them in half or four pieces. Don’t break into very small pieces because the soup gets soggy.
Add lasagna sheets and cook until half-cooked. In our case, it took around 5 minutes. For creaminess, add cream cheese. Mix and cook until the lasagna is al dente. Ladle soup into a bowl. Sprinkle it with mozzarella cheese when serving. We are adding mozzarella cheese directly into a bowl. Because the soup is hot, the cheese will melt inside. So creamy! So gooey!
One Pot or One Pan Cooking Method
You only need one pot or pan to make this vegetarian lasagna soup. Here’s why you’ll love it:
- Super Convenient: Add all the ingredients to one pot or pan. They cook together and absorb all the flavors. It’s easy and smells amazing!
- Fewer Dishes: You only wash one pot or pan. No more piles of dishes to clean up.
- Easy Storage: You can store the lasagna soup in the same pan. No need to wash extra dishes!
We recommend using a pan. A pan is wider and distributes heat evenly. This helps the ingredients cook better. It’s also easier to stir, so the lasagna sheets won’t stick together. You can use a pot if you prefer. Both ways work, and your soup will be creamy and delicious!
Cheesy, Rich and Creamy
Can you imagine lasagna without cheese? Impossible! We are adding two types of cheeses to this recipe. Cream cheese and grated mozzarella cheese. Cream cheese makes the soup very creamy and enhances the savory tomato taste. We recommend using it because it dissolves perfectly during cooking. And doesn’t create lumps. Once lasagna soup is ready, ladle it into a bowl and sprinkle with mozzarella cheese. Or any other grated cheese that melts. Gooey, stretchy melted cheese. What can be better? This vegetarian lasagna soup, cheesy and flavorful, is a true family favorite!
Here’s what makes this vegetarian lasagna soup extra creamy:
- Enjoy Two Kinds of Cheese: You get the rich flavor from cream cheese and grated mozzarella.
- Extra Smooth: Cream cheese dissolves easily, giving you a creamy texture without lumps.
- Savor Gooey Cheese: Melted mozzarella on top adds a deliciously stretchy layer.
- Enjoy Rich Flavor: The cheeses enhance the savory tomato taste, making each spoonful extra tasty.
What Noodles Are Best for Lasagna Soup?
The best way to make this lasagna soup is to use classic lasagna sheets. Break them into half or four parts. But not into smaller pieces. This way, the soup can get soggy. As an alternative, you can use broad and flat pasta types. But don’t go for small pasta. Pappardelle works perfectly. Or lasagnette.
More Meatless Recipes To Try
More Quick and Easy Recipes? Love easy-to-make soups? Try our black bean soup. It is extra creamy and rich. Perfect also as a warming breakfast with a crunchy toasted piece of bread. Our bean stew recipe will become your new favorite if you love white beans and tomatoes. It’s extra quick and easy, with a delicious tomato sauce packed with vegetarian protein. Or how about trying Ukrainian mushroom soup with a light rustic touch? Mushrooms are rich in plant-based protein. This soup is a perfect warming and comforting meal prep recipe.
For thick pasta lovers, we have thick and chewy potato noodles. We paired them up with crunchy broccoli and delicious oily sauce.
Recommended Recipes
Vegetarian Lasagna Soup: Thick, Creamy, Simple Ingredients
Ingredients
- 30 g oil
- 50 g onions
- 100 g sun-dried tomatoes*
- 1 can black beans without liquid 260 g
- 500 g passata
- 700 g water
- 100 g lasagna sheets
- 100 g cream cheese
- 60 grated mozzarella cheese for serving
Spices
- 1 tsp ground coriander
- 1 tsp oregano
- 1 tsp basil
- ½ tsp dried garlic garlic powder
- ½ tsp black pepper
- a pinch nutmeg
- 10 g salt
- 10 g sugar
Instructions
- Wash, cut, and measure all ingredients before you start cooking. We cook on high heat, so you won’t have enough time to cut everything during cooking. Finely chop 50 g of onion and 100 g of sun-dried tomatoes. Open a can of black beans (260 g). Drain the liquid and rinse the beans. Drain. Measure and mix spices: 1 tsp ground coriander, 1 tsp oregano, 1 tsp basil, ½ tsp dried garlic or garlic powder, ½ tsp black pepper, a pinch of nutmeg. Measure 500 g of passata, 700 g of water, 100 g of lasagna sheets, and 100 g of cream cheese.
- Cook lasagna soup on a high heat. We used 7 out of 9 on our stove. 9 is the highest setting on our stove. Fry finely chopped onion in oil for 3-4 minutes. Add chopped sun-dried tomatoes and fry for 2-3 minutes.
- Add canned beans to onions and tomatoes. Continue to simmer for 2-3 minutes.
- Add spices and stir fry for 30 seconds. It is important to stir quickly. This way, the spices will release their flavor. But be careful not to burn them.
- Add 500 g passata, simmer for 3 minutes. Add 700 g of water. Cook for 5 minutes. Add 10 g of salt and 10 g of sugar.
- Break 100 g lasagna sheets into 2-3 pieces. Don’t break into very small pieces; if you do it, lasagna will get soggy. We tested it. Add lasagna sheets. Add lasagna sheets. Cook until lasagna sheets are half cooked. In our case, it took 5 minutes.
- Add 100 g of cream cheese mix. Let it simmer for around 3 minutes, until al dente.
- Remove the lasagna from the heat. Ladle the lasagna soup into a bowl or onto a plate when serving. Sprinkle it with mozzarella cheese.
Video
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Nutrition
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