Warm, Cozy, and Comforting Lasagna Soup
Get ready to cozy up with a bowl of the best vegetarian lasagna soup you’ll ever taste! This easy lasagna soup recipe is packed with rich flavors, tender pasta, and a creamy cottage cheese ricotta that brings it all together. It’s a viral lasagna soup that you can’t forget—perfect for chilly days when you need something hearty and satisfying.
Whether you’re a fan of traditional lasagna or just love a good, warm meal, this soup is a game changer. It’s like a deconstructed lasagna in a bowl, but much easier to make and even more comforting. Imagine plant-based beef sautéed to perfection, simmering in a rich tomato broth with broken lasagna noodles. That’s the kind of soul-warming goodness we’re talking about!
And don’t even get me started on the cottage cheese ricotta. It’s so simple to make, yet adds a creamy, cheesy element that makes this soup irresistible. You’ll be sneaking spoonfuls straight from the pot—it’s that good!
This lasagna soup is ideal for a weeknight dinner or for meal prepping your lunches. Minimal effort, maximum flavor, and a cozy meal that warms you from the inside out. So grab a bowl, top it with some fresh basil, and enjoy the best lasagna soup of your life!
Macros Per Serving
390 Cal | 49g Carbs | 6g Fat | 37g Protein
Recipe Card
Vegetarian Lasagna Soup
Ingredients
Soup:
- 7 ml Olive Oil
- 2-3 cloves Garlic (minced)
- 87 g Beefless Ground (Gardein)
- To Taste – Parsley (Basil, Crushed Red Pepper)
- 236 g Pasta Sauce
- 480 ml Mushroom Broth (Pacific Foods)
- 112 g Yellow Lentil & Brown Rice Lasagne (H‑E‑B)
Cottage Cheese “Ricotta”:
- 110 g Low Fat Cottage Cheese (Good Culture)
- To Taste – Salt & Pepper (Italian Seasoning)
To Serve:
- 28 g Fat Free Mozzarella (H‑E‑B)
- Microgreens
- Crushed Red Pepper
Instructions
Soup:
- In a large pan/pot, heat up your oil and sauté your garlic for 2-3 minutes. You can also add onions but I was out!7 ml (0.5 tbsp) Olive Oil, 2-3 cloves Garlic
- Add in your favorite plant-based beef and let it cook down. Add in your seasonings to taste.87 g (0.33 cups) Beefless Ground, To Taste – Parsley
- Then add in your pasta sauce and broth. Bring to a boil.236 g (1 cups) Pasta Sauce, 480 ml (2 cups) Mushroom Broth
- Break your lasagna strips into desired sizes and submerge into the liquid evenly. Let it cook through (roughly 8-10 minutes).112 g (3.95 oz) Yellow Lentil & Brown Rice Lasagne
Cottage Cheese “Ricotta”:
- Meanwhile, in a blender, blend together your “ricotta” ingredients until smooth.110 g (0.5 cups) Low Fat Cottage Cheese, To Taste – Salt & Pepper
- Divide your lasagna into two servings and top with half the ricotta each.
To Serve:
- Then top with half the mozzarella each and a small handful of microgreens.28 g (2 tbsp) Fat Free Mozzarella, Microgreens
- Sprinkle with some more crushed red pepper for some added spice and enjoy!Crushed Red Pepper
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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