The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Everyone was making lasagna soup, and I started feeling a little left out. So, I made my own cozy version of vegetable lasagna soup! It’s warm, hearty, and packed with veggies. It tastes just like lasagna, but without all the layering and baking. Plus, it’s got a fun twist with plant-based sausage and a spoonful of creamy ricotta on top. Honestly? I’m obsessed.
Method
1. Start with the Sausage
Begin by heating 1 tablespoon of olive oil in a large soup pot over medium heat. Once the oil is hot, add the crumbled plant-based sausage. I used Field Roast, but any flavorful plant-based sausage will do. Let it cook for about 5–7 minutes, stirring occasionally, until the edges start to get crispy and golden. This step builds a deep, savory base that adds richness to the soup, so don’t rush it; those browned bits stuck to the bottom will come in handy later.
2. Add the Veggies
Once your sausage is nicely browned, it’s time to bring in the veggies. Add the diced yellow onion, minced garlic, diced red bell pepper, and diced zucchini to the pot. Stir everything together to coat in the oil and sausage flavor. Cook for another 5–6 minutes, letting the vegetables soften and release their aroma. You’re not looking to fully cook them just yet, just get them started and soak up all that savory goodness.
3. Broth and Sauce Time
Now that your vegetables are softened, pour in 8 cups of vegetable broth and 24 ounces of marinara sauce. Stir everything together until well combined. Then add 1 tablespoon of Italian seasoning, 1 teaspoon of red pepper flakes, and 1 teaspoon of black pepper. Add salt to taste (I recommend starting with ½ teaspoon and adjusting later). The soup should already smell incredible at this point.
4. Boil and Add Pasta
Raise the heat to bring the soup to a boil. Once it’s bubbling, gently stir in your pasta. I used pantacce, which are like mini lasagna sheets with fun frilly edges. But if you can’t find those, you can break up 8 regular lasagna noodles into smaller pieces and toss those in instead. Let the pasta cook in the soup for about 8–10 minutes, or until tender. Stir often so the pasta doesn’t stick together or sink to the bottom and burn.
5. Add the Greens
When your pasta is nearly done, stir in 5 ounces of fresh spinach. It’ll wilt quickly just give it a minute or two. Stir occasionally until the spinach has softened and mixed evenly throughout the soup. This gives a pop of color and adds a little extra nutrition to each bowl.
6. Taste and Tweak
Now’s the time to taste your soup and make any final seasoning adjustments. If you want more spice, add a pinch more red pepper flakes. If it needs more salt or black pepper, go for it. Depending on your broth and marinara, you may need to fine-tune the flavors to your liking.
7. Serve It Up
Once everything is cooked and tasting just right, it’s time to serve. Ladle the soup into bowls, then top each one with a generous spoonful of ricotta cheese, a sprinkle of grated parmesan, and a few fresh basil leaves. The cheese melts slightly into the hot soup, making each bite creamy and comforting just like lasagna, but soup-style.
Necessary Tools
- Large soup pot
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Ladle
- Bowls for serving
Vegetable Lasagna Soup Recipe
Cuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
1 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 zucchini, diced
2 plant-based sausages (crumbled – I used @fieldroast)
8 cups vegetable broth
24 oz marinara sauce (I used @raoshomemade)
5 oz fresh spinach
½ lb pasta (pantacce or about 8 broken lasagna noodles)
1 tbsp Italian seasoning
1 tsp red pepper flakes
1 tsp black pepper
Salt to taste
For Serving
Ricotta cheese
Parmesan cheese
Fresh basil
Directions
- Start with the sausage. Heat the olive oil in a big soup pot over medium heat. Toss in your crumbled plant-based sausages and cook until the edges get a little crispy. That flavor boost is worth the wait.
- Add the veggies. Stir in the diced onion, garlic, bell pepper, and zucchini. Let them cook down until they start to soften and smell amazing.
- Broth and sauce time. Pour in the vegetable broth and marinara sauce. Stir in the Italian seasoning, red pepper flakes, black pepper, and salt.
- Boil and pasta. Bring the pot to a boil. Once it’s bubbling, add your pasta and cook it until tender.
- Add the greens. Stir in the spinach and let it wilt into the soup.
- Taste and tweak. Give it a taste and add more salt or pepper if you need to.
- Serve it u.p. Ladle into bowls and top each one with a dollop of ricotta, a sprinkle of parmesan, and some fresh basil.
Notes
- Don’t overcook the pasta; remember, it keeps softening in the broth even after you turn off the heat.
- Add the spinach at the very end so it stays bright and fresh.
- If using a thicker marinara sauce, you may want to thin it slightly with more broth.
- The soup thickens as it sits, so when reheating leftovers, add a splash of water or broth to loosen it up.
Serving Suggestions
- A big hunk of garlic bread on the side is never a bad idea.
- This soup pairs beautifully with a light arugula salad.
- Want it creamier? Stir a spoonful of ricotta directly into the soup.
- For extra protein, toss in some white beans or lentils.
Fun Fact
Pantacce pasta, which I used, is shaped kind of like mini lasagna sheets with frilly edges. It gives that true lasagna feel in soup form. But broken-up lasagna noodles work just as well, and it’s a great way to use up those weird broken pieces at the bottom of the box.
Conclusion
This vegetable lasagna soup is everything I love about lasagna, but way easier. It’s warm, a little spicy, full of good stuff, and just feels like a hug in a bowl. Whether you’re cozying up on a chilly day or just want to try something fun and satisfying, this soup is your new best friend. And if everyone else is making lasagna soup? Now you are too, and yours just might be the best.
