28 Creative Vegetarian Lasagna Soup Recipes Packed with Flavor

If you love the cozy comfort of lasagna but crave a quicker, spoonable dinner, these vegetarian lasagna soup recipes are made for you. Each bowl brings the classic layers—tomato, cheese, herbs, and pasta—into a steaming pot you can finish in under an hour. I tested variations that lean creamy, brothy, spicy, or herb-forward so you can match your mood.

You’ll find 28 full recipes below, from a simple weeknight vegetarian lasagna soup to plant-forward options with lentils, mushrooms, or dairy-free swaps. I mention tools that help you cook with less fuss—like my go-to KitchenAid stand mixer for prepping ricotta blends and a sturdy cast iron skillet that browns veggies beautifully. Each recipe includes exact ingredients, timing, and step-by-step instructions so you’ll get reliably tasty results every time.

Ready to simmer? Bookmark your favorites or pin this page for later—the best vegetarian lasagna soup might be the one you try tonight.

1. Classic Cheesy Vegetarian Lasagna Soup

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This version tastes like lasagna in a bowl: rich tomato broth, melty mozzarella, and a creamy ricotta swirl. It’s the one readers tell me they make when they want nostalgia with less work. The texture is a balance of tender lasagna noodles and silky cheese—comforting and familiar. Great for family dinners and weeknight meal prep.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup carrots, finely diced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz broken lasagna noodles
• 1 cup whole-milk ricotta
• 1 1/2 cups shredded mozzarella
• Salt and black pepper, to taste
• Fresh basil for garnish

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. (I like a Dutch oven for even heat.)
2. Sauté onion and carrots 6–8 minutes until softened and fragrant.
3. Add garlic, oregano, basil, and red pepper flakes; cook 1 minute.
4. Pour in crushed tomatoes and vegetable broth, bring to a simmer.
5. Break lasagna noodles into 2-inch pieces and add to pot. Simmer 10–12 minutes until noodles are tender.
6. Stir in ricotta and 1 cup mozzarella until creamy. Reserve 1/2 cup mozzarella for topping.
7. Taste and season with salt and pepper. Simmer 1–2 minutes until cheese is melted.
8. Serve topped with remaining mozzarella and torn basil.

How to Serve It

Serve in deep bowls with a drizzle of olive oil and extra basil. Pair with a simple green salad and crusty bread. Store leftovers in airtight food containers for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it’s thickened. This freezes well—cool completely then freeze up to 3 months.

2. Spinach and Ricotta Vegetarian Lasagna Soup

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Fresh spinach folded into the broth makes this soup bright and slightly vegetal. Ricotta adds silkiness while the oregano and lemon zest lift the flavor. It’s lighter but still indulgent. Perfect when you want greens without sacrificing comfort.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper
• 28 oz tomato puree
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 5 oz fresh spinach
• 1 cup ricotta
• 1/4 cup grated Parmesan
• Zest of 1 lemon
• Salt and pepper, to taste

Instructions

1. Heat oil in a large pot over medium heat.
2. Cook onion 5 minutes until translucent.
3. Add garlic and red pepper; cook 1 minute.
4. Stir in tomato puree and broth, bring to a simmer.
5. Add broken noodles and simmer 10–12 minutes until tender.
6. Stir in spinach until wilted, then fold in ricotta and Parmesan.
7. Add lemon zest, season to taste, and simmer 1 minute.
8. Serve hot with extra Parmesan.

How to Serve It

Garnish with lemon wedge and cracked black pepper. Use glass meal prep containers to store single servings for reheating. Pair with a crisp white wine or sparkling water with lemon for a bright meal.

3. Mushroom, Thyme & White Bean Vegetarian Lasagna Soup

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Earthy cremini mushrooms and creamy white beans add heft and umami—this one feels hearty enough for dinner on its own. Thyme and a splash of balsamic bring depth. People who like mushrooms will love the savory, satisfying bite.

Ingredients

• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 2 tbsp balsamic vinegar
• 28 oz diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 8 oz lasagna noodles, broken
• 1/2 cup grated Pecorino Romano
• Salt and pepper to taste

Instructions

1. Heat oil in a cast iron skillet. Sear mushrooms until golden, 6–8 minutes.
2. Transfer mushrooms to a pot; add onion and sauté 5 minutes.
3. Add garlic and thyme; cook 1 minute.
4. Stir in balsamic, tomatoes, broth, and beans.
5. Bring to a simmer and add broken lasagna noodles. Cook 10–12 minutes.
6. Fold in mushrooms and Pecorino; season with salt and pepper.
7. Simmer 1–2 minutes and serve warm.

How to Serve It

Top with extra Pecorino and fresh thyme sprigs. Serve with warm focaccia and a mixed green salad. Leftovers keep 3–4 days in airtight containers.

4. Creamy Tomato Basil Vegetarian Lasagna Soup (No-Bake)

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This no-bake take skips pre-cooking layers and focuses on creamy tomato and fresh basil. Mascarpone or cream adds silk without overpowering the tomato. It’s quick, silky, and herbaceous—great for last-minute dinners.

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1/2 cup mascarpone (or cream cheese)
• 1/4 cup chopped fresh basil
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper, to taste

Instructions

1. Warm oil in a pot over medium heat; sauté onion 5 minutes.
2. Add garlic, cook 30 seconds.
3. Add tomatoes, broth, and sugar; bring to simmer.
4. Add broken noodles and cook 10–12 minutes until tender.
5. Reduce heat; whisk in mascarpone until smooth.
6. Stir in basil, season with salt and pepper, and simmer 1 minute.
7. Serve with basil garnish.

How to Serve It

Top with a swirl of mascarpone and torn basil. Store in glass meal prep containers up to 4 days. Reheat gently to avoid splitting the mascarpone.

5. Roasted Red Pepper & Goat Cheese Vegetarian Lasagna Soup

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Roasted red peppers give a smoky-sweet backbone while tangy goat cheese brings creaminess. It’s bright, slightly smoky, and ideal for entertaining. The goat cheese melts into silky pockets of tang.

Ingredients

• 2 tbsp olive oil
• 1 red bell pepper, roasted, peeled, and chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz fire-roasted tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 4 oz goat cheese
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Roast bell pepper under broiler or on a grill until charred; cool and peel.
2. Heat oil in pot; sauté onion 5 minutes.
3. Add garlic and smoked paprika; cook 1 minute.
4. Blend roasted pepper with tomatoes until smooth; add to pot with broth.
5. Bring to boil, add broken noodles, cook 10–12 minutes.
6. Remove from heat and swirl in goat cheese until creamy.
7. Season and serve.

How to Serve It

Garnish with torn basil or mint and toasted garlic croutons. Store leftover soup in airtight containers for up to 4 days. Reheat slowly.

6. Vegan Lentil Vegetarian Lasagna Soup (Dairy-Free)

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This plant-based twist swaps cheese for creamy blended cashews and hearty lentils. It keeps the familiar lasagna flavors while being dairy-free. Nutritional yeast adds a savory, cheesy note.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup dried brown lentils, rinsed
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken (use vegan noodles)
• 1/2 cup raw cashews, soaked 2 hours and drained
• 2 tbsp nutritional yeast
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Instructions

1. In blender, combine soaked cashews with 1/2 cup water and blend until smooth; set aside.
2. Heat oil in pot; sauté onion 5 minutes.
3. Add garlic and Italian seasoning; cook 1 minute.
4. Add lentils, tomatoes, and broth; simmer 20–25 minutes until lentils are tender.
5. Add broken noodles and cook 10–12 minutes.
6. Stir in cashew cream and nutritional yeast; season with salt and pepper.
7. Simmer 2 minutes and serve warm.

How to Serve It

Top with fresh parsley and a sprinkle of nutritional yeast. Store in glass meal prep containers. Also great frozen in single portions.

7. Cheesy Pesto Vegetarian Lasagna Soup

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Basil pesto stirred into tomato broth gives herbal brightness and a nutty finish. Mozzarella adds melt. It’s an herb-forward take that tastes fresh and bright—perfect for summer dinners.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz broken lasagna noodles
• 1/2 cup basil pesto (homemade or store-bought)
• 1 1/2 cups shredded mozzarella
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until translucent.
2. Add garlic for 1 minute.
3. Stir in tomatoes and broth; bring to simmer.
4. Add broken noodles; cook 10–12 minutes.
5. Stir in pesto and mozzarella until melted.
6. Season and serve immediately.

How to Serve It

Garnish with a dollop of pesto and extra shredded mozzarella. Store in airtight containers. Pesto can darken if stored; add fresh pesto when reheating.

8. Spicy Arrabbiata Vegetarian Lasagna Soup

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Kick up the heat with arrabbiata spices and crushed red pepper. This one’s bright, garlicky, and has a pleasant sting that warms the palate—great when you want bold flavors. Add a cooling ricotta dollop to tame the heat if needed.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 1–2 tsp crushed red pepper (adjust to taste)
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 cup ricotta (optional to serve)
• 1 tbsp tomato paste
• Salt and pepper, to taste

Instructions

1. Heat oil in pot; sauté onion until soft.
2. Add garlic and crushed red pepper; cook 1 minute.
3. Stir in tomato paste, cook 2 minutes.
4. Add crushed tomatoes and broth; bring to simmer.
5. Add broken noodles and cook 10–12 minutes.
6. Season with salt and pepper, serve with ricotta dollop if desired.

How to Serve It

Top with ricotta, basil, and a squeeze of lemon. Store in airtight containers; reheat slowly and add extra broth if too thick.

9. Butternut Squash & Sage Vegetarian Lasagna Soup

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Roasted butternut adds fall warmth and sweetness, while sage lends savory notes. This seasonal bowl is creamy and subtly sweet—perfect for chilly nights and holiday menus.

Ingredients

• 2 tbsp olive oil
• 1 small butternut squash, peeled and cubed (about 3 cups)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp chopped fresh sage
• 28 oz canned tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1/2 cup heavy cream or coconut milk
• Salt and pepper, to taste

Instructions

1. Roast squash at 425°F (220°C) for 25–30 minutes until caramelized.
2. Heat oil in pot, sauté onion 5 minutes.
3. Add garlic and sage; cook 1 minute.
4. Add tomatoes, broth, and roasted squash; simmer 10 minutes.
5. Puree half the soup with an immersion blender for body, or blend in batches in a blender.
6. Add broken noodles and cook 10–12 minutes.
7. Stir in cream, season, and serve.

How to Serve It

Top with crispy sage leaves and Parmesan. Store in airtight containers. Reheat gently.

10. Three-Cheese Vegetarian Lasagna Soup

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If you’re all about cheese, this soup layers mozzarella, ricotta, and Parmesan for a decadently cheesy spoonful. The texture is creamy and luscious, especially when finished under the broiler for a minute (see note).

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 cup ricotta
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until translucent.
2. Add garlic and cook 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles and cook 10–12 minutes.
5. Stir in ricotta, mozzarella, and Parmesan until melted.
6. For a bubbly top, transfer small ovenproof bowls to a broiler-safe tray and broil 1–2 minutes until golden. (Use a heavy-duty baking sheet.)
7. Serve immediately.

How to Serve It

Serve hot with extra Parmesan and a drizzle of olive oil. Store in glass meal prep containers for up to 4 days.

11. Kale, White Bean & Lemon Vegetarian Lasagna Soup

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Kale adds texture and nutrition while lemon brightens the entire bowl. White beans contribute creaminess and protein. This version feels hearty yet fresh—great for a weeknight boost.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 2 cups chopped kale
• 1 can (15 oz) white beans, drained and rinsed
• Zest and juice of 1 lemon
• Salt and pepper, to taste

Instructions

1. Heat oil and sauté onion until soft.
2. Add garlic and oregano; cook 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles; cook 8 minutes.
5. Stir in kale and beans; simmer 3–4 minutes until kale is tender.
6. Add lemon zest, juice, and season to taste.
7. Serve hot.

How to Serve It

Top with lemon wedges and a sprinkle of Parmesan. Store in airtight containers. Reheat with a splash of broth.

12. Mexican-Inspired Vegetarian Lasagna Soup

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Southwest spices, black beans, and corn bring Tex-Mex flair. Topped with avocado and cilantro, it’s a bold, zesty, and slightly smoky twist on the classic. Great for weeknight dinners with a twist.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 28 oz diced tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• Toppings: avocado, cilantro, lime wedges, shredded cheddar

Instructions

1. Sauté onion in oil until translucent.
2. Add garlic, cumin, and chili powder; cook 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles, cook 10–12 minutes.
5. Stir in corn and black beans; heat through.
6. Serve topped with avocado, cilantro, lime, and cheddar.

How to Serve It

Garnish with tortilla chips on the side. Store in airtight containers for up to 4 days.

13. Artichoke & Spinach Vegetarian Lasagna Soup

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Marinated artichokes add a tangy, savory note that pairs beautifully with spinach and ricotta. It’s herbaceous and slightly briny—great for light but flavorful dinners.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 cup chopped marinated artichoke hearts
• 2 cups fresh spinach
• 1 cup ricotta
• Salt and pepper, to taste

Instructions

1. Heat oil in pot; sauté onion until soft.
2. Add garlic and cook 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles; cook 10–12 minutes.
5. Stir in artichokes and spinach; fold in ricotta.
6. Season and serve.

How to Serve It

Top with lemon zest and extra marinated artichokes. Store in airtight containers for 3–4 days.

14. Eggplant & Mozzarella Vegetarian Lasagna Soup

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Roasted eggplant adds a meaty texture and smoky depth. Mozzarella melts into pockets, making each spoonful comforting and rich. This feels like a lighter, spoonable eggplant parmesan.

Ingredients

• 1 medium eggplant, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 1/2 cups shredded mozzarella
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Roast eggplant at 425°F (220°C) for 20–25 minutes until golden.
2. Sauté onion in oil in pot until translucent.
3. Add garlic and cook 1 minute.
4. Add tomatoes and broth; bring to simmer.
5. Add broken noodles and cook 10–12 minutes.
6. Stir in roasted eggplant and mozzarella until melted.
7. Season and serve with basil.

How to Serve It

Top with extra mozzarella and basil. Store in airtight containers.

15. Sun-Dried Tomato & Olive Vegetarian Lasagna Soup

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Sun-dried tomatoes add concentrated sweetness while olives lend briny contrast. This Mediterranean riff is bold, savory, and great with crusty bread.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1/2 cup sliced Kalamata olives
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1/2 cup shredded mozzarella
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until soft.
2. Add garlic and sun-dried tomatoes; cook 1 minute.
3. Add tomatoes, broth, and olives; bring to simmer.
4. Add broken noodles and cook 10–12 minutes.
5. Stir in mozzarella until melted.
6. Season and serve.

How to Serve It

Garnish with oregano and extra olives. Store in airtight containers.

16. Broccoli & Cheddar Vegetarian Lasagna Soup

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Broccoli and cheddar make an unexpected but delicious pairing in this lasagna soup—cheesy and comforting with a veggie boost. The cheddar melts into bold pockets of flavor.

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 3 cups vegetable broth
• 1 cup milk (or plant milk)
• 8 oz lasagna noodles, broken
• 2 cups small broccoli florets
• 1 1/2 cups shredded sharp cheddar
• Salt and pepper, to taste

Instructions

1. Melt butter in pot and sauté onion 5 minutes.
2. Add garlic; cook 1 minute.
3. Add tomatoes, broth, and milk; bring to simmer.
4. Add broccoli and noodles; cook 10–12 minutes until tender.
5. Stir in cheddar until melted and smooth.
6. Season and serve.

How to Serve It

Top with extra cheddar and cracked black pepper. Store in airtight containers; reheat with extra milk if needed.

17. Pumpkin & Sage Vegetarian Lasagna Soup (Autumn)

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Pumpkin adds creamy sweetness and autumnal flavor; sage provides savory balance. This is perfect for fall dinners and leftovers taste even better the next day.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups pumpkin puree
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 tsp chopped fresh sage
• 1/2 cup cream (optional)
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until soft.
2. Add garlic and sage; cook 1 minute.
3. Add pumpkin puree, tomatoes, and broth; bring to simmer.
4. Add broken noodles and cook 10–12 minutes.
5. Stir in cream if using, season, and serve.

How to Serve It

Top with crispy sage and a drizzle of cream. Store in airtight containers.

18. Puttanesca-Style Vegetarian Lasagna Soup

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Puttanesca flavors—capers, olives, and anchovy-free umami—make this soup punchy and briny. It’s a lively, savory option for when you want something bold.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 cup chopped capers
• 1/2 cup chopped Kalamata olives
• 28 oz diced tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until soft.
2. Add garlic, capers, and olives; cook 1–2 minutes.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles and oregano; cook 10–12 minutes.
5. Season and serve with parsley.

How to Serve It

Top with chopped parsley and serve with crusty bread. Store in airtight containers.

19. Pumpkin Alfredo Vegetarian Lasagna Soup

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Combining pumpkin and Alfredo-style cream creates a silky, slightly sweet soup with Italian flavors. Nutmeg and Parmesan round out the profile.

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 2 cups milk
• 2 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1/2 cup grated Parmesan
• Pinch of ground nutmeg
• Salt and pepper, to taste

Instructions

1. Melt butter in pot; sauté onion until soft.
2. Add garlic; cook 1 minute.
3. Stir in pumpkin, milk, and broth; heat to simmer.
4. Add broken noodles; cook 10–12 minutes.
5. Stir in Parmesan and nutmeg; season and serve.

How to Serve It

Serve with extra Parmesan and cracked pepper. Store in airtight containers.

20. Greek-Inspired Vegetarian Lasagna Soup (Feta & Spinach)

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Feta and oregano give Greek notes, while spinach keeps it bright. The tangy feta cuts through the tomato for a lively contrast.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 2 cups fresh spinach
• 3/4 cup crumbled feta
• Zest of 1 lemon
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until soft.
2. Add garlic and cook briefly.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles and cook 10–12 minutes.
5. Stir in spinach and feta; add lemon zest.
6. Season and serve.

How to Serve It

Garnish with extra feta and lemon. Store in airtight containers.

21. Caramelized Onion & Gorgonzola Vegetarian Lasagna Soup

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Sweet caramelized onions and sharp Gorgonzola create a sophisticated flavor combo. This one’s tangy and sweet in equal measure.

Ingredients

• 2 tbsp butter
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 3/4 cup crumbled Gorgonzola
• Salt and pepper, to taste

Instructions

1. Melt butter in pan and caramelize onions low and slow for 25–30 minutes. (Use a non-stick pan to prevent sticking.)
2. Transfer onions to pot; add garlic and cook 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles; cook 10–12 minutes.
5. Stir in Gorgonzola until melted.
6. Season and serve.

How to Serve It

Top with extra caramelized onions and cracked pepper. Store in airtight containers.

22. Herbed Cottage Cheese Vegetarian Lasagna Soup

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Cottage cheese keeps it lighter while still creamy. Fresh herbs make the flavor pop—this is a lighter comfort bowl that still feels indulgent.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 cup cottage cheese
• 2 tbsp chopped parsley
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until translucent.
2. Add garlic for 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles; cook 10–12 minutes.
5. Stir in cottage cheese and parsley; season to taste.
6. Serve warm.

How to Serve It

Top with extra parsley and serve with whole-grain bread. Store in airtight containers.

23. Cauliflower & White Cheddar Vegetarian Lasagna Soup

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Roasted cauliflower adds body while white cheddar gives a sharp, creamy finish. It’s a cozy, slightly savory bowl that satisfies.

Ingredients

• 1 small head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 1/2 cups shredded white cheddar
• Salt and pepper, to taste

Instructions

1. Roast cauliflower at 425°F (220°C) for 20–25 minutes.
2. Sauté onion in oil until soft.
3. Add garlic 1 minute.
4. Add tomatoes and broth; bring to simmer.
5. Add broken noodles and roasted cauliflower; cook 10–12 minutes.
6. Stir in cheddar until melted and smooth.
7. Season and serve.

How to Serve It

Top with extra cheddar and chives. Store in airtight containers.

24. Sundried Tomato Pesto & Chickpea Vegetarian Lasagna Soup

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Chickpeas add protein and texture; sun-dried tomato pesto boosts umami. This is satisfying, Mediterranean-inspired, and holds up well as leftovers.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/3 cup basil pesto
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until soft.
2. Add garlic and sun-dried tomatoes; cook 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles and cook 10–12 minutes.
5. Stir in chickpeas and pesto; heat through.
6. Season and serve.

How to Serve It

Top with fresh basil and grated Parmesan. Store in airtight containers.

25. Corn & Zucchini Summer Vegetarian Lasagna Soup

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Summer squash and corn add sweetness and seasonal brightness. It’s light, colorful, and great for warm-weather meals.

Ingredients

• 2 tbsp olive oil
• 1 small zucchini, diced
• 1 cup corn kernels
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz diced tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1/2 cup grated Parmesan
• Salt and pepper, to taste

Instructions

1. Sauté onion, zucchini, and corn in oil until tender.
2. Add garlic for 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles and cook 10–12 minutes.
5. Stir in Parmesan, season, and serve.

How to Serve It

Garnish with basil and lemon zest. Store in airtight containers.

26. Smoky Chipotle Vegetarian Lasagna Soup

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Smoky chipotle peppers add warmth and complexity. This is smoky, slightly spicy, and pairs well with cooling toppings like crema or avocado.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1–2 chipotle peppers in adobo, chopped (adjust to taste)
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 cup corn
• Salt and pepper, to taste

Instructions

1. Sauté onion until soft.
2. Add garlic and chopped chipotle; cook 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles and corn; cook 10–12 minutes.
5. Season and serve with lime wedges.

How to Serve It

Top with avocado slices and cilantro. Store in airtight containers.

27. Smoky Black Lentil Vegetarian Lasagna Soup

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Black lentils (beluga) keep their shape and add a smoky, earthy bite. This version is protein-rich and hearty, ideal for cooler weather.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup black lentils, rinsed
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until soft.
2. Add garlic and smoked paprika; cook 1 minute.
3. Add lentils, tomatoes, and broth; simmer 20–25 minutes until lentils are tender.
4. Add broken noodles and cook 10–12 minutes.
5. Season and serve.

How to Serve It

Top with basil and grated cheese. Store in airtight containers.

28. Lemon Ricotta & Asparagus Vegetarian Lasagna Soup (Spring)

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Spring asparagus and lemon brighten this version—light, fresh, and slightly tangy. Ricotta keeps it creamy without heaviness.

Ingredients

• 2 tbsp olive oil
• 1 small bunch asparagus, trimmed and cut into 1-inch pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken
• 1 cup ricotta
• Zest and juice of 1 lemon
• Salt and pepper, to taste

Instructions

1. Sauté onion in oil until soft.
2. Add garlic and cook 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add broken noodles and asparagus; cook 8–10 minutes until tender.
5. Stir in ricotta, lemon zest, and juice; season to taste.
6. Serve immediately.

How to Serve It

Garnish with extra lemon zest and parsley. Store in airtight containers.

These 28 vegetarian lasagna soup recipes cover brothy, creamy, seasonal, and plant-powered twists—there’s a bowl for every craving. If you try a few, pin the page so you can find favorites later and share with friends who love cozy weeknight meals. For reliable prep across many of these recipes, I use an instant-read thermometer to check temperatures when reheating, and a good Dutch oven to simmer soups evenly. Which flavor are you making first—classic cheesy, smoky chipotle, or bright lemon ricotta?