Lasagna is comforting and totally delish, but with all the layering and the boiling of the noodles, it isn’t always one to turn to on a busy weeknight. So when we’re craving it but we’re short on time, we turn to this quick and easy lasagna soup! It has all the lasagna flavor you could want, but it comes together in just one pot in under 30 minutes.
This version is vegetarian, though you could certainly add some sausage or ground beef if you wanted to. It’s a versatile recipe; you can bulk up the veggies if you’d like and add some squash or mushrooms. We like to stir in a nice helping of mozzarella at the end and serve it with some freshly grated parmesan, but a big dollop of ricotta would do just as nicely.
We just love any meal that comes together as quickly as this does, and it gets extra bonus points when it’s as tasty as this. This soup makes up a quick bowl full of comfort that’s perfect for lunch or dinner or leftovers. It’s a great stand-in when lasagna feels like too much work but when it comes to flavor it’s got everything you need.
Vegetarian Lasagna Soup
20 minutes to prepare serves 4-6
- 1 jar (24 oz) marinara sauce
- 4 cups vegetable broth
- 2 cups mozzarella, grated
- 8 oz lasagna noodles, broken into pieces
- 1 yellow onion, diced
- 2 ribs celery, chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper, to taste
- Parmesan, grated, for garnish
- Heat olive oil in a large pot over medium heat. Add onions and celery and cook until onions are translucent, 5-7 minutes. Add garlic and cook one minute more.
- Add marinara sauce, veggie broth, oregano, and basil, and bring to a boil. Add broken lasagna noodles and cook, stirring occasionally, until al dente, about 10 minutes. Add mozzarella and stir until melted. Season to taste with salt and pepper and garnish with parmesan, if desired. Enjoy!
Adapted from Recipe Diaries