Okay, let’s be real. Who doesn’t love lasagna? But let’s also be honest, who has hours to assemble a layered masterpiece on a weeknight? Not me, friend. That’s where vegetarian lasagna soup comes in – it’s basically lasagna, but in a comfy, slurpy, bowl-of-warmth form. We’re talking all the cozy, cheesy, tomato-y goodness, without the fuss.
Seriously, imagine this: you’re curled up on the couch, rain pattering against the window, and you’ve got a steaming bowl of this magic in your hands. Instant happiness! This listicle is all about embracing that happiness, with two amazing variations: one packed with hearty lentils and another bursting with earthy mushrooms. Get ready to ditch the takeout and become a lasagna soup pro. Let’s get cooking!
1. Hearty Lentil Lasagna Soup: The Comfort Food Champion
This one is my go-to when I need soul-soothing sustenance. The lentils add a beautiful depth of flavor and make it surprisingly filling. It’s a vegetarian powerhouse, packed with protein and fiber. Plus, it tastes even BETTER the next day – perfect for meal prep!
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into smaller pieces
- 1 cup shredded mozzarella cheese (or vegan alternative)
- Fresh basil, chopped, for garnish (optional)
Step-by-Step Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more, until fragrant.
- Add the lentils, crushed tomatoes, tomato sauce, and vegetable broth. Season with oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
- Add the lasagna noodles and cook according to package directions, about 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
- Remove from heat and stir in half of the mozzarella cheese. Ladle into bowls and garnish with the remaining cheese and fresh basil, if desired.
Why You’ll Love It
The richness of the lentils combined with the sweet tomatoes is just chef’s kiss. It’s ridiculously easy to make, and the cheesy topping adds that classic lasagna indulgence. I once tried subbing pinto beans for lentils – honestly, the texture wasn’t the same. Stick with lentils, trust me! 🙂
2. Earthy Mushroom Lasagna Soup: Umami Bomb!
If you’re a mushroom lover like me, this one’s for you. The variety of mushrooms really shines here, creating a depth of flavor that’s totally addictive. It’s decadent without being overly heavy, and the creamy texture is just dreamy. FYI, cremini, shiitake, and portobello mushrooms all work wonderfully here.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, stemmed and sliced
- 4 ounces portobello mushrooms, sliced (optional)
- 1 (28 ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream (or cashew cream for a vegan version)
- 1 tsp dried thyme
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into smaller pieces
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- Fresh parsley, chopped, for garnish (optional)
Step-by-Step Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add all the mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Don’t rush this step – browning the mushrooms develops amazing flavor!
- Stir in the crushed tomatoes and vegetable broth. Season with thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the lasagna noodles and cook according to package directions, about 8-10 minutes, or until tender. Stir occasionally.
- Remove from heat and stir in the heavy cream (or cashew cream) and Parmesan cheese (or vegan alternative). Ladle into bowls and garnish with fresh parsley, if desired.
Why You’ll Love It
The earthy, savory flavor of the mushrooms is just unreal! The creaminess from the heavy cream (or cashew cream) creates a luxurious texture that feels like a total treat. I experimented with adding a splash of balsamic vinegar at the end—it brightened the flavors beautifully. Just a drizzle, though, or it’ll overpower the mushroom’s delicate notes.
Bonus Tip: Level Up Your Lasagna Soup!
No matter which recipe you choose, consider adding a pinch of red pepper flakes for a little kick. Or, stir in some spinach or kale for an extra boost of nutrients. A sprinkle of nutritional yeast adds a cheesy flavor—a great swap for those avoiding dairy . The possibilities are endless!
The Verdict: Lazy Nights Made Delicious!
So there you have it! Two fantastic vegetarian lasagna soup variations that are guaranteed to satisfy your lasagna cravings without the hours of labor. Both are incredibly easy to make, bursting with flavor, and perfect for those nights when you want comfort food without the commitment. Ditch the endless scrolling through delivery apps and treat yourself to a bowl of this heartwarming goodness. Trust me, your taste buds (and your time!) will thank you. Now go forth and soup!
