This vegetarian creamy lasagna soup is like a warm hug in a bowl! Packed with delicious veggies, cheesy goodness, and noodles, it’s as comforting as a big ol’ lasagna but in soup form.
On chilly days, this soup really hits the spot. I love that I can sprinkle on extra cheese and serve it with some crusty bread. Who can resist that combo? 🥖💖
Making this soup is a breeze! Just toss in the ingredients and let it simmer. It’s perfect for busy nights when you want something cozy and tasty without a fuss!
Key Ingredients & Substitutions
Olive Oil: A staple in many recipes for sautéing and adding flavor. If you’re out, you can use vegetable oil or even butter for a richer taste.
Mushrooms: They add a meaty texture. If you’re not a fan, try using zucchini or eggplant instead. You can also mix in a variety of mushrooms for more depth of flavor!
Pasta: Bowtie pasta gives a fun shape, but any short pasta like elbows or penne will work great too. Gluten-free pasta is another option if needed!
Ricotta Cheese: This brings creaminess to the soup. If you’re looking for a lighter option, cottage cheese or a vegan ricotta made from nuts can be used instead.
Vegetable Broth: This is essential for depth of flavor. If you don’t have any on hand, water can work, but adding a bit of seasoning will help make up for the lost flavor.
How Do I Ensure My Soup is Creamy and Smooth?
Creating a creamy texture in this soup relies heavily on how you mix in the cheese. Here’s how to do it right:
- Start with room-temperature ricotta. Cold cheese doesn’t blend well. Leave it out for about 30 minutes before using.
- Mix the ricotta, Parmesan, and heavy cream together in a bowl until smooth. This helps prevent clumps in your soup.
- When adding it to the soup, do it slowly while stirring. This allows it to integrate perfectly without curdling.
- Heat the soup gently after adding the cheese mixture. High heat can cause the cream to separate, which isn’t what we want!
With these tips, you’ll have a wonderfully creamy lasagna soup that everyone will love!
Vegetarian Creamy Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 8 oz bowtie (farfalle) pasta
- 3 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh basil or parsley, chopped, for garnish
- Additional grated Parmesan for topping
Time Estimate:
This delicious vegetarian creamy lasagna soup takes about 10 minutes of prep time and around 20-25 minutes of cooking time. Altogether, you’ll need roughly 35-40 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s warm, add the finely chopped onion, minced garlic, and diced celery. Sauté everything together for about 4-5 minutes or until the onion is translucent and the vegetables are softened.
2. Add the Vegetables and Spices:
Now, toss in the sliced mushrooms along with the Italian seasoning and optional crushed red pepper flakes. Cook this mixture for about 5 minutes until the mushrooms are tender and slightly browned.
3. Create the Base:
Next, stir in the can of diced tomatoes (don’t forget to include the juice!) and the vegetable broth. Increase the heat and bring the mixture to a boil. This will give the soup a nice, robust flavor!
4. Cook the Pasta:
Once boiling, add the bowtie pasta to the pot. Cook according to the package instructions, usually around 8-10 minutes, until the pasta is al dente.
5. Stir in the Spinach:
Reduce the heat to low and mix in the roughly chopped fresh spinach. Cook it gently for about 2 minutes until it’s wilted. This adds a nutritious boost and a lovely pop of color!
6. Prepare the Creamy Mixture:
In a separate bowl, combine the ricotta cheese, grated Parmesan cheese, and heavy cream. Mix it until smooth and creamy. This is where the soup gets its luscious texture!
7. Combine Everything:
Slowly pour the cheese mixture into the soup, stirring continuously until fully blended. Heat it gently on low, being careful not to let it boil. You want it warm and creamy!
8. Season to Taste:
Take a moment to taste your soup and add salt and black pepper as needed. Adjust according to your preference—it’s all about making it just right for you!
9. Serve and Enjoy:
Finally, ladle the soup into bowls and garnish each serving with fresh chopped basil or parsley, and a sprinkle of additional Parmesan cheese on top. It’s time to enjoy your comforting vegetarian creamy lasagna soup!
This vegetarian creamy lasagna soup beautifully captures the flavors and comforting feel of a classic lasagna. Perfect for a cozy meal any day of the week!
Can I Use Gluten-Free Pasta in This Recipe?
Absolutely! You can substitute the regular bowtie pasta with gluten-free pasta. Just make sure to follow the cooking time specified on the gluten-free pasta package, as it may vary.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, simply replace the ricotta cheese with a plant-based alternative, such as cashew cream or tofu blended until smooth. Use a vegan Parmesan cheese and substitute the heavy cream with coconut cream or a cashew cream. Make sure to check that your vegetable broth is vegan as well!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it thickens up too much while cooling.
Can I Add More Vegetables?
Definitely! Feel free to sneak in more vegetables like bell peppers, zucchini, or carrots. Just chop them into small pieces and add them when you introduce the mushrooms for even cooking!