This Vegetarian Creamy Lasagna Soup is a warm hug in a bowl! With layers of pasta, rich tomato sauce, and creamy cheese, it brings all the flavors of lasagna in a cozy soup form!
Who knew you could enjoy lasagna without all the fuss? I love serving it with some crunchy bread on the side. It’s like a big cozy party on a chilly day! 🍜
Key Ingredients & Substitutions
Olive Oil: This adds healthy fat and flavor. If you’re out, avocado oil or butter can work! I often use extra virgin olive oil for a richer taste.
Onion & Garlic: Essential for building flavor! If you’re short on time, you could use onion powder and garlic powder instead. However, fresh is always better for taste.
Mushrooms: I like using cremini for their deep flavor, but any mushrooms will do! Portobello or button mushrooms also add great texture. For a different twist, try zucchini or eggplant.
Vegetable Broth: Choose a low-sodium variety to control salt levels. If you don’t have broth, water works in a pinch, but it may lack depth.
Ravioli: Find cheese-filled ravioli for the best flavor balance. You can easily substitute with tortellini or even use broken lasagna noodles. Just adjust cooking time!
Ricotta Cheese: This gives the soup its creamy texture. If you’re looking for a lighter option, cottage cheese works too. For vegan-friendly, try cashew cream or silken tofu blended smooth.
How Can I Create a Rich and Creamy Texture Without Overcooking?
The trick is to add dairy at the right time! Here’s how:
- Mix ricotta, Parmesan, and cream in a bowl while the ravioli cooks. This ensures a creamy texture without curdling.
- Once the ravioli is tender, lower the heat before stirring in your cheese mix. Keep it on low heat; avoid boiling to prevent separating.
- Finally, taste and adjust the seasoning. A little extra salt or red pepper flakes can really elevate the dish!
Enjoy the comforting warmth of this soup, perfect on cold nights, and don’t forget to pair it with some crusty bread for dipping!
How to Make Vegetarian Creamy Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 4 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, adjust for heat)
- Salt and black pepper, to taste
- 6 oz fresh or frozen spinach
- 8 oz fresh or frozen ravioli (cheese-filled or spinach and cheese)
For the Creamy Finish:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus more for garnish
- ½ cup heavy cream or half-and-half
- Fresh basil, thinly sliced for garnish
How Much Time Will You Need?
This delicious soup will take about 30 minutes to prep and cook, making it a quick and perfect meal for busy weeknights. Enjoy it fresh and hot!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Next, toss in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft, around 5 minutes.
2. Creating the Tomato Base:
Now it’s time to add flavor! Stir in the crushed tomatoes, tomato sauce, and tomato paste along with the vegetable broth. Then, add the dried basil, oregano, and red pepper flakes, adjusting the heat to your liking. Season with salt and pepper to taste. Bring this mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes.
3. Adding the Greens and Ravioli:
After the soup has simmered and the flavors meld, add the fresh or frozen spinach. Allow it to wilt while stirring occasionally. Then, add the ravioli and cook according to the package instructions until they are tender, usually about 4-6 minutes.
4. Mixing in the Creaminess:
While the ravioli is cooking, mix together the ricotta cheese, grated Parmesan, and heavy cream in a separate bowl until it’s smooth. Once the ravioli is ready, lower the heat and stir this creamy mixture into the soup. Be careful not to boil it at this stage! Adjust the seasoning to your preference.
5. Serving the Soup:
Ladle the luscious soup into bowls, and garnish with fresh basil and extra Parmesan cheese. If you’d like a little kick, sprinkle on some cracked black pepper or extra red pepper flakes before serving.
6. Enjoying Your Meal:
Serve the soup hot with crusty bread or garlic bread on the side for a hearty, comforting meal that’s sure to please!
Indulge in this creamy vegetarian lasagna soup that brings together all those delicious lasagna flavors in a cozy, quick-to-make bowl. Perfect for cooler evenings, it will warm both your heart and your belly!
Can I Use Different Pasta Instead of Ravioli?
Absolutely! You can use any pasta shape you prefer, like shells, rotini, or even broken lasagna noodles. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, you can substitute the cream with coconut milk or cashew cream, and replace the ricotta and Parmesan with vegan cheese or blended tofu seasoned with nutritional yeast for that cheesy flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you need to reheat, do it gently on the stove or in the microwave, adding a splash of vegetable broth if the soup thickens too much.
Can I Prepare This Soup Ahead of Time?
Definitely! You can prepare the soup base (without adding the cream and ravioli) ahead of time. Just cool it down, then refrigerate for up to a day. When ready to enjoy, reheat and stir in the ravioli and cream before serving!
