Easy Vegetarian One Pot Lasagna Soup (Vegetarian & Family-Friendly)

Easy Vegetarian One Pot Lasagna Soup is the cozy dinner you didn’t know you were craving—until now. Picture this: all the cheesy, saucy glory of traditional lasagna, but with half the work, no layering, and just one pot to clean. Yes, seriously. This bowl of love takes comfort food and makes it weeknight-friendly—especially if you’ve got a hungry family waiting, a to-do list longer than your arm, and zero patience for complicated cleanup.

With hearty lentils, flavorful tomato broth, melty cheese, and tender noodles, this easy vegetarian one pot lasagna soup is about to earn a regular spot in your dinner rotation. Bonus points: it’s ready in 30 minutes flat.

Table of Contents

What is Easy Vegetarian One Pot Lasagna Soup?

So, what exactly is this lasagna soup situation? It’s basically your favorite pasta dish—lasagna—but deconstructed and simmered into a thick, cozy soup. You get the signature flavors: basil, garlic, tomatoes, melty cheese, and pasta (broken lasagna noodles or whatever you have lying around). But instead of baking and layering, everything cooks together in one pot, soaking up all that saucy flavor.

Plus, it’s meatless but still packed with protein thanks to split red lentils and cheese, so you won’t miss a thing. If you’ve ever stared at a block of ricotta and thought, “What am I even doing with this?” this soup is your answer. It’s warm, it’s filling, and it tastes like a hug in a bowl. No casserole dish needed.

Reasons to Try Easy Vegetarian One Pot Lasagna Soup

Let’s be real: weeknights can be brutal. Between work, family, and life, the last thing most of us want to do is juggle a dozen dishes in the kitchen. That’s why easy vegetarian one pot lasagna soup is such a game-changer. First, it only takes 30 minutes. No marathon prep sessions, no fancy steps. Just chop, sauté, simmer, and serve. Second, picky eaters? Covered.

Even the most pasta-purist kids and partners will gobble this up, cheese strings and all. Third, it’s endlessly flexible—use up that wilting spinach, swap in kale, switch the noodles. It’s a recipe that works with you, not against you. And did we mention it’s a one-pot wonder? That means more time eating, less time scrubbing. Need more warm-and-cozy ideas? Check out our creamy Italian meatball soup for another delicious bowlful.

Ingredients Needed to Make Easy Vegetarian One Pot Lasagna Soup

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, thinly sliced
• 1.5 tablespoons Italian seasoning
• 2 tablespoons tomato paste
• 1/2 cup basil pesto
• 1/2 cup uncooked split red lentils
• 2 (28 oz.) cans fire-roasted crushed tomatoes
• 4 cups vegetable broth
• 1–2 teaspoons granulated sugar (optional)
• 8 uncooked lasagna noodles, broken into bite-sized pieces
• 2–3 cups chopped fresh baby spinach (optional)
• 1/2 cup Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup whole milk ricotta cheese
• Fresh chopped parsley for garnish
• Kosher salt and fresh cracked pepper to taste

Instructions to Make Easy Vegetarian One Pot Lasagna Soup

If you’ve ever wished lasagna came with fewer dishes and more soup-like coziness, this is your dream recipe. Follow this step-by-step guide to make easy vegetarian one pot lasagna soup from scratch. Each step is designed to be approachable, whether you’re a seasoned cook or just figuring out which burner does what.

Step 1: Sauté the Onion

Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Once the oil shimmers, add your diced yellow onion along with a pinch of kosher salt and cracked black pepper. Stir frequently for about 3 minutes, until the onion softens and becomes translucent. This forms the savory flavor base of your soup. Not sure how to chop onions without crying? Check out our quick chopping tips for mess-free prep.

Step 2: Add Garlic and Italian Seasoning

Lower the heat to medium, then toss in 6 sliced garlic cloves and 1.5 tablespoons of Italian seasoning. Sprinkle in a bit more salt and pepper for good measure. Stir everything together and sauté for 1 minute. The garlic will quickly turn fragrant—don’t let it brown, or it’ll become bitter. This step builds the aromatic foundation that gives your lasagna soup its signature depth.

Step 3: Stir in Tomato Paste

Spoon in 2 tablespoons of tomato paste and stir well to coat the onion and garlic. Let it cook for about 2 minutes, stirring occasionally. You’ll notice the tomato paste darkens to a deep brick-red color, which means it’s caramelizing—a key move for adding that rich, slow-cooked flavor in just minutes. Learn more about how tomato paste upgrades soup bases.

Step 4: Deglaze and Add Main Ingredients

Pour in a splash of the vegetable broth to deglaze the pot—this just means you’re loosening any browned bits from the bottom, which are packed with flavor. Next, stir in the 1/2 cup of basil pesto, 1/2 cup of uncooked split red lentils, both cans (28 oz. each) of fire-roasted crushed tomatoes, and the rest of your 4 cups of veggie broth. If your tomatoes are a little too acidic, stir in 1–2 teaspoons of sugar to balance it out. Bring everything to a gentle simmer over medium-high heat, stirring occasionally to keep the lentils from sticking to the bottom.

Step 5: Add Pasta and Simmer

Now it’s time to bring in the carbs. Break 8 uncooked lasagna noodles into bite-sized pieces and stir them into the simmering soup. Reduce heat to low or medium-low and let it gently bubble for about 12–15 minutes, or until the noodles are al dente. Give it a good stir every few minutes—this prevents the pasta from clumping or sticking to the pot. If you don’t have lasagna noodles, don’t panic! Check out this guide to pasta swaps for soup.

Step 6: Add Greens and Season

Once the pasta is cooked, turn off the heat and stir in 2–3 cups of chopped baby spinach (or kale, arugula, or any leafy greens you have). The residual heat will wilt the greens in about a minute. Give the soup a taste and adjust the salt and pepper if needed. This step adds a fresh touch and a pop of color—plus extra nutrients that make the dish even more satisfying.

Step 7: Add the Cheese Toppings

Now for the fun part—cheese! Either top the entire pot or individual bowls with 1/2 cup shredded mozzarella, 1/2 cup grated Parmesan, and a generous dollop of whole milk ricotta (about 1 tablespoon per serving works well). Pop the lid back on the pot for a couple of minutes to let the cheeses melt and meld into the soup.

Step 8: Garnish and Serve

Before serving, sprinkle chopped fresh parsley over the top for brightness and a touch of fancy. Ladle the soup into bowls and serve with crusty bread, garlic knots, or a crisp salad. Want more cozy soup ideas to add to your winter rotation? Don’t miss our heartwarming vegetarian gnocchi soup or our creamy Italian meatball soup.

What to Serve with Easy Vegetarian One Pot Lasagna Soup

This soup is a meal in itself, but if you’re looking to stretch things a bit or feed a bigger crowd, here are some easy sides. A big hunk of crusty bread or a buttery garlic knot is practically mandatory—perfect for soaking up every last drop. A light side salad with balsamic vinaigrette can balance out the richness (or even something hearty like this roasted beets and carrots salad with burrata). If you’re in full comfort mode, pair it with a cozy veggie side like crispy broccoli and cheese pierogy skillet. And hey, no one would complain about a warm brownie or churro cookie to round things out.

Key Tips for Making Easy Vegetarian One Pot Lasagna Soup

Here’s how to make this recipe even smoother (especially when dinner needs to happen, like, now). First, break the lasagna noodles before adding them to the pot—smaller pieces cook more evenly and are easier to eat. Don’t skip stirring while the soup simmers, or the noodles might stick. No lasagna noodles? Sub with rotini or penne, no problem. Use a good quality fire-roasted tomato for that deep flavor—totally worth it. Also, if your family isn’t into spinach, try chopped kale or even arugula for a peppery bite. And don’t skip that ricotta topping—it gives the soup its signature “lasagna” vibe. Want to try another dreamy one-pot option? This creamy Tuscan garlic tortellini soup is a hit too.

Storage and Reheating Tips for Easy Vegetarian One Pot Lasagna Soup

Leftovers? You’re in luck. This soup holds up beautifully in the fridge. Let it cool, then store it in an airtight container for up to 4 days. The noodles will keep soaking up liquid, so when you reheat it, just add a splash of broth or water to loosen it back up. Reheat gently on the stove or in the microwave until warm. Want to freeze it? You can, but be aware the noodles will get softer once thawed—still tasty, just a little mushier. To freeze: leave out the ricotta and mozzarella when storing. Add them fresh when serving for the best texture.

FAQs

Can I make this vegan?
Absolutely. Swap the cheeses for your favorite plant-based versions and make sure your pesto is dairy-free.

What if I don’t have lentils?
You can leave them out, but they add protein and a nice texture. White beans are a decent sub in a pinch.

Can I make this ahead of time?
Totally. Just stop before adding the noodles and refrigerate. Then simmer with noodles just before serving.

Can I use other pasta shapes?
Yes! Penne, rotini, bowties—anything works. Adjust cook time as needed.

Final Thoughts

There’s something downright magical about recipes that deliver maximum comfort with minimum effort—and easy vegetarian one pot lasagna soup totally nails it. It’s warm, filling, and satisfies those pasta cravings without needing a baking dish or hours in the kitchen. Whether you’re cooking for one or feeding a crew, this dish checks every box. It’s easy to tweak, easy to love, and easy to clean up after. Looking for more ways to keep dinner simple and satisfying? Don’t miss our easy minestrone soup or heartwarming vegetarian gnocchi soup. Dinner’s about to get way cozier.

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