I absolutely love a comforting bowl of soup, especially when it brings the delicious tastes of lasagna without all the layering. Today, I’m excited to share two amazing lasagna soup recipes that I think you’ll really enjoy.
Whether you’re looking for something rich and creamy or a fantastic dairy-free option, I’ve got you covered. These recipes are simple to follow and perfect for a cozy meal any night of the week.
Jump to Recipe:
Creamy Mushroom Lasagna Soup Recipe
This soup is like a warm hug in a bowl, bringing together the wonderful tastes of classic lasagna with a rich mushroom and creamy base. It’s a fantastic choice for a comforting dinner that feels special but is easy to make.
Key Ingredients & Tips for Creamy Mushroom Lasagna Soup
- Mushroom Choice: Using a mix of mushrooms, like cremini and shiitake, adds more depth to the soup’s flavor.
- Creamy Finish: A spoonful of ricotta cheese stirred in at the end of cooking makes the soup extra creamy and rich.
- Broth Quality: A good quality vegetable or chicken broth really helps the overall taste of this lasagna soup.
What You Need for Mushroom Lasagna Soup
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mixed mushrooms, sliced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 6 lasagna noodles, broken into pieces
- 1/2 cup fresh spinach
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
- Fresh basil for garnish
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make Creamy Mushroom Lasagna Soup
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their liquid, about 7-10 minutes.
Step 2: Simmer Soup Base
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to let the flavors blend well. Season with salt and pepper.
Step 3: Cook Pasta & Finish
Add the broken lasagna noodles to the soup and cook until they are tender, about 8-10 minutes. Stir in the heavy cream and fresh spinach, cooking for another 2 minutes until the spinach wilts. Remove from heat, stir in Parmesan cheese.
📝 Final Note
This creamy mushroom lasagna soup tastes even better the next day, so it’s a great option for meal prep. Store any leftovers in an airtight container in the fridge.
Dairy Free Lasagna Soup Recipe
You can still enjoy all the comforting layers and flavors of lasagna soup, even without dairy. This recipe uses clever plant-based swaps to create a rich, satisfying, and totally dairy-free meal that everyone will love.
Key Ingredients & Tips for Dairy Free Lasagna Soup
- Cashew Cream: Soaking cashews and then blending them creates a wonderfully thick and dairy-free creamy base for your soup.
- Nutritional Yeast: This ingredient is key for a “cheesy” flavor in many dairy-free dishes, adding a lot of taste.
- Plant-Based Sausage: Adding plant-based ground sausage makes this soup extra hearty and gives it more protein, similar to traditional lasagna.
What You Need for Dairy Free Lasagna Soup
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (28 oz) can crushed tomatoes
- 6 cups vegetable broth
- 1/2 cup raw cashews, soaked in hot water for 15 minutes
- 1/4 cup nutritional yeast
- 6 lasagna noodles, broken into pieces
- 2 cups fresh spinach
- Salt and black pepper to taste
- Fresh parsley for garnish
⏱️ Time: 45 minutes🍽️ Yields: 4-6 servings
How to Make Dairy Free Lasagna Soup
Step 1: Start the Base
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it is soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Build Flavors & Make Cream
Add diced tomatoes, crushed tomatoes, and vegetable broth to the pot. Bring to a simmer. While it simmers, drain the soaked cashews and blend them with 1/2 cup of fresh water until very smooth to create a cashew cream. Stir the nutritional yeast into the cashew cream.
Step 3: Cook Pasta & Finish Soup
Add the broken lasagna noodles to the simmering soup and cook until they are tender, usually 8-10 minutes. Stir in the cashew cream mixture and fresh spinach, cooking just until the spinach wilts. Season with salt and pepper to your liking.
📝 Final Note
If you don’t have cashews, you can also use a small amount of full-fat coconut milk to add creaminess to this dairy-free lasagna soup. Just add it in Step 3 along with the spinach.
