Quick Facts
Time: 40 minutes • Yield: 4–6 servings • Skill: Beginner-friendly • Method: One-pot stovetop • Diet: Vegetarian (with dairy)
Introduction
Lasagna Soup lets you chase that creamy, cheesy lasagna vibe without building layers or turning on the oven. Think tomato-basil broth, wavy pasta edges, tender mushrooms and zucchini, and spinach that wilts at the finish—then a cloud of ricotta and parmesan on top. It’s cozy enough for Easy Fall Soup Recipes and flexible enough to fit Healthy Lasagna Soup goals. If you’re hunting for Pasta Soup Recipes that feel like a hug in a bowl, this One Pot Lasagna Soup is your new weeknight regular.
Need more like this? Don’t miss our Lasagna Soup Recipes.
Why You’ll Love It
- Weeknight-easy: pantry staples, straightforward timing.
- Flexible: add beans, swap greens, or use a different pasta.
- Balanced flavor: savory, creamy, a little tangy, deeply satisfying.
- Great leftovers: keeps texture with a splash of broth.
Ingredients
Equipment
Method
- Warm olive oil in a Dutch oven over medium heat. Add onion and a pinch of salt. Cook until glossy, then stir in garlic, Italian seasoning, and chili flakes. Cook for 30 seconds until fragrant.
- Add mushrooms and zucchini. Cook until mushrooms brown and their liquid evaporates.
- Stir in tomato paste and cook until it darkens. Add balsamic vinegar to deglaze the pot and lift the caramelized bits.
- Pour in crushed tomatoes and vegetable broth. Bring to a simmer and season with salt and pepper to taste.
- Add broken lasagna noodles. Stir frequently and simmer until pasta is al dente, about 8–12 minutes.
- Stir in baby spinach until wilted. Add milk or half-and-half if using, and heat through gently.
- Ladle into bowls and top with ricotta, parmesan, basil, and black pepper. Serve hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/4 tsp chili flakes (optional)
- 10 oz mushrooms, sliced
- 1 small zucchini, diced
- 2 tbsp tomato paste
- 1 tsp balsamic vinegar
- 1 (28 oz) can crushed tomatoes (or whole, hand-crushed)
- 4 cups low-sodium vegetable broth
- 9–10 oz lasagna noodles, broken
- 2 cups baby spinach
- 1/2 cup milk or half-and-half (optional)
- Kosher salt & black pepper
- Toppings: 1 cup ricotta, 1/2 cup grated parmesan, basil
What each ingredient does:
Oil: carries flavor. Onion/garlic: savory base. Italian seasoning: classic profile. Chili: warmth. Mushrooms/zucchini: hearty texture. Tomato paste: concentration. Balsamic: brightness. Tomatoes/broth: body. Noodles: chew. Spinach: freshness. Dairy: creaminess. Ricotta/parmesan: signature lasagna finish. Basil: aroma.
Must-haves vs. flexible: Must-haves—tomatoes, broth, noodles, some kind of creamy finish (ricotta or alt). Flexible—zucchini type, mushrooms, spinach quantity, dairy style.
Pro tip: Break noodles with your hands and stir frequently to prevent clumping.
Substitutions & Swaps
- Aromatics: shallots instead of onion.
- Veg: kale instead of spinach; add bell pepper or carrots.
- Protein add-in: a can of white beans for extra protein and creaminess.
- Pasta: mafalda corta, campanelle, or broken shells.
- Dairy/fats: skip milk and just finish with ricotta; or use Greek yogurt off heat (tempered).
- Diet swaps: dairy-free ricotta and plant milk; gluten-free lasagna sheets for a GF version.
Budget/time savers: frozen mushroom medley, pre-chopped onion/garlic, boxed broth.
Equipment Notes
A Dutch oven or sturdy soup pot resists sticking and keeps heat even. Use a long-handled spoon to scrape the bottom as noodles cook. A microplane makes parmesan snow-fine for better melt.
Step-by-Step
- Sauté & season: Warm oil over medium. Add onion and a pinch of salt; cook until glossy. Stir in garlic, Italian seasoning, and chili flakes; cook 30 seconds.
- Veg power: Add mushrooms and zucchini; cook until mushrooms brown and liquid evaporates.
- Paste + deglaze: Stir in tomato paste; cook until darkened. Add balsamic to loosen caramelized bits.
- Broth + tomatoes: Pour in tomatoes and broth. Bring to a simmer; taste for salt/pepper.
- Noodles in: Add broken lasagna pieces. Stir often; simmer until al dente (8–12 minutes).
- Greens + cream: Fold in spinach to wilt. Add milk or half-and-half for a creamy finish (optional).
- Serve: Ladle into bowls. Top with ricotta, parmesan, basil, and black pepper.
Doneness cues: pasta bends easily with a slight bite; soup thick but spoonable; spinach vibrant green.
Make-Ahead, Storage & Reheating
- Prep ahead: Chop veg and measure spices 48 hours in advance.
- Fridge: 3–4 days; noodles continue to absorb liquid—add broth to refresh.
- Freeze: Freeze the soup without noodles up to 3 months; add fresh pasta when reheating.
- Reheat: Low heat on stove; thin with broth or water. Stir in fresh basil and ricotta at the end.
How to Lighten / Make It Creamy
- Lighten: skip dairy in the pot; finish with a small spoon of ricotta per bowl, and add extra spinach.
- Creamy: blend 1 cup of the soup base and return it; or stir in evaporated milk off heat. Always temper dairy to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: garlic-herb breadcrumbs or croutons.
Fresh: basil, parsley, lemon zest.
Tang/Heat: balsamic drizzle, chili oil, or a squeeze of lemon.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm baguette, a chopped salad with red wine vinaigrette, or roasted green beans. For a cozy night, pair with sparkling water and citrus slices.
Scaling the Recipe
Double all ingredients and cook in a larger pot. Check pasta earlier (big batches retain heat). For a half batch, reduce noodles and broth equally to keep balance.
Nutrition & Dietary Notes
Hearty carbs plus veg-forward fiber make this satisfying. Contains gluten and dairy; choose GF pasta and plant-based ricotta if needed.
Troubleshooting
- Too acidic? Add a pinch of sugar or a splash of cream.
- Sauce too thick? Add broth in small splashes until spoonable.
- Noodles sticking? Stir more frequently and keep at a gentle simmer.
- Missing oomph? Salt, parmesan, and a squeeze of lemon wake it up.
FAQs
Can I use frozen veggies? Yes—frozen spinach and mushrooms work; add straight from the freezer.
Best pasta shape if I’m out of lasagna? Mafalda corta or broken fettuccine.
How do I keep leftovers from getting mushy? Cook noodles slightly under and reheat gently with broth.
Can I make it dairy-free? Use plant milk and dairy-free ricotta; finish with nutritional yeast.
Is this good for meal prep? Absolutely—store base and toppings separately for best texture.
Variations
- Tomato-Basil Parmesan: finish with extra parmesan and basil oil.
- Smoky Paprika: bloom smoked paprika with the spices; add a dash of sherry vinegar.
- Veggie Supreme: add diced bell pepper, grated carrot, and extra spinach.
Chef Notes / Test Kitchen Tips
The step that changes everything is toasting the tomato paste until it smells sweet-savory and turns brick red. Keep the simmer gentle; vigorous boils toughen noodles. Expect an 8–12 minute pasta window—pull at 8 for firmer texture.
Conclusion
When you want classic comfort in a fraction of the time, Lasagna Soup is the move. It’s creamy, veggie-packed, and ready in about 40 minutes, with leftovers that make lunch feel special. Pin it, make it, and keep it in your weeknight lineup.
Bookmark this for busy nights, then choose tomorrow’s dinner from Soup Recipes.
