This one pot vegetarian lasagna soup recipe is perfect for busy weeknights. Rich in plant based ingredients, this soup is not only nutritious, but also customizable to suit your personal tastes and/or dietary needs. It is packed with veggies…including mushrooms which my kids claim to not like but unknowingly gobble down in this soup! Try it and you will quickly want to make it a regular dish in your weekly meal rotations.

Why you’ll love this soup

It suits an array of dietary needs- Not only vegetarian, this soup is vegan and dairy free. To make it gluten free use gluten free lasagna noodles.
It’s customizable: This vegetarian lasagna soup changes each time I make it depending on what’s in my pantry and fridge. Read the ingredient modifications section to see what I mean…but for example, sometimes I use white beans or seitan instead of chickpeas, or kale in place of the spinach.
It’s a one pot meal- Enough said! One pot to watch, one pot to clean. It’s just too easy and convenient for a weeknight meal.
It’s nutritious- Vegetarian lasagna soup is packed with an array of vegetables and legumes making it nutrient dense and filled with vitamins, minerals, protein and fiber! Pro mom tip- chop the veg most undesirable to your kids (for us mushrooms) small and they won’t even notice that it is there!

What you’ll need to make this lasagna soup

Olive Oil: Adds healthy fats and enhances flavor.

Onion & Garlic: Aromatic foundation, adding depth and immune-boosting properties.

Red Bell Pepper: Bright color and adds vitamin C.

Mushrooms: Provide a meaty texture and umami flavor.

Zucchini: Low-calorie, nutrient-dense and adds heartiness.

Vegetable Broth: Creates a flavorful, vegetarian-friendly base.

Marinara Sauce: Provides a rich tomato base for the lasagna-like flavor.

Spinach: Boosts the soup’s nutrient profile with iron and vitamins.

Chickpeas: Adds protein and fiber for a filling meal.

How to make vegetarian lasagna soup

First, heat the olive oil in a stockpot or Dutch oven over medium heat. Once the oil is hot and glistening, add the onions. Sauté them for about 4 minutes until they just begin to soften.

Next add in the garlic, bell pepper, zucchini and mushrooms and sauté for about 6-8 minutes until softened.

Add in the liquid ingredients- the vegetable broth and marinara- and bring to a boil. Once boiling, add in the broken lasagna noodles and reduce the heat to a simmer.

Gently boil the lasagna noodles in the soup according to the time indicated on the package directions.

When the noodles are cooked add in the drained chickpeas and spinach and stir until the spinach is just wilted.

Ingredient Modifications

Dietary Customization Tips- To make this dish gluten free, use gluten free lasagna noodles, such as Jovial brand brown rice lasagna noodles. Keep it vegan and dairy free by not adding shredded cheese as a topping.

Protein Swaps: Swap out the chickpeas for white beans or lentils. You can even sauté Italian flavored seitan with the vegetables as the protein source.

Veggie Swaps: The spinach can easily be replaced with another green such as kale or Swiss chard. You can also use a variety of vegetables in this dish such as cauliflower, sweet potato or carrots. Use whatever you have on hand or what your tastebuds are in the mood for!

Spice it Up: Add red pepper flakes or Italian seasoning for extra flavor while sautéeing the vegetables.

Top it off: Top off this tasty vegetarian lasagna soup with shredded parmesan cheese, fresh basil or seasoned bread crumbs or croutons.

Storage and Reheating Tips

Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat the soup on the stovetop or in the microwave adding a splash of broth if needed to maintain the soup’s consistency.