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One-Pot Vegetarian Lasagna Soup served in a bowl with fresh basil.

One-Pot Vegetarian Lasagna Soup

A delightful twist on classic lasagna, this one-pot soup combines rich flavors, wholesome vegetables, and creamy ricotta to offer a comforting meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 medium carrot, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 8 ounces lasagna noodles, broken into pieces
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • for garnish Fresh basil

Method
 

Preparation
  1. In a large pot over medium heat, warm the olive oil.
  2. Add the chopped onion and minced garlic; sauté until they are fragrant and become translucent.
  3. Toss in the chopped bell pepper, zucchini, and diced carrot, cooking until they soften.
Cooking
  1. Add the can of diced tomatoes, vegetable broth, and broken lasagna noodles. Sprinkle with the dried basil and oregano, then season with salt and pepper. Bring the mixture to a boil.
  2. Reduce the heat, and let the soup simmer until the noodles are cooked through, roughly 10-12 minutes.
Finishing Touches
  1. Stir in the ricotta cheese until it’s well mixed. Serve hot, topped with shredded mozzarella and fresh basil.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. If freezing, portion into freezer-safe containers and thaw overnight in the refrigerator before reheating. You may need to add a bit of broth when reheating to maintain consistency.