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A bowl of vegetarian lasagne soup topped with fresh basil.

Creamy Vegetarian Lasagne Soup

This vegetarian lasagne soup has all the flavours of your favourite veggie lasagne, in soup form! It's easy to make and ultra creamy.
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 people
Calories: 584kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 1 Tbsp oil
  • 1 small onion (or 1/2 large)
  • 2 medium carrots (~ 160g / ~ 5 1/2 oz)
  • 1 large celery stick (~ 80g / ~ 3 oz)
  • 125 g (~ 4 1/2 oz) mushrooms
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 400 g tin (~ 1 1/3 cups) chopped tomatoes
  • 1 vegetable stock cube, crumbled
  • 750 ml (~ 3 cups) water
  • 200 g (~ 7 oz) dried lasagne sheets
  • 2 Tbsp basil pesto
  • 125 ml (~ 1/2 cup) single cream
  • 1/2 tsp black pepper
  • 125 g (~ 4 1/2 oz) fresh mozzarella

Instructions

  • Heat the oil in a large saucepan over a medium heat. Dice the onion, carrots, celery, and mushrooms quite finely, and add them to the pan. Cook for 5-10 minutes, stirring regularly, until slightly softened, but not browned.
    Small pieces of celery, carrots and mushrooms cooking in a saucepan.
  • Add the minced garlic and thyme, and cook for 2 more minutes. Then add the tin of tomatoes, as well as the crumbled stock cube and water (or liquid stock, if you prefer). Snap the lasagne sheets into bitesized pieces, and add them to the pan, mixing well.
    Broken pieces of uncooked lasagne on top of vegetable soup in a saucepan.
  • Bring the mixture to a simmer, and cook for around 15 minutes, or until the pasta is just cooked. Make sure you stir regularly to stop the pasta sheets from sticking together. Then add the pesto and cream, and bring to a gentle simmer.
    Vegetarian lasagne soup in a saucepan topped with pesto and cream.
  • Mix well, and add the fresh mozzarella, torn into bitesized chunks. Stir the cheese into the hot soup.
    Vegetarian lasagne soup in a saucepan topped with pieces of mozzarella cheese.
  • Serve the lasagne soup while the mozzarella is gooey but still holding its shape. I garnished mine with some fresh basil.
    A bowl of vegetarian lasagne soup with basil and mozzarella.

Video

Nutrition

Nutrition Facts
Creamy Vegetarian Lasagne Soup
Amount Per Serving (1 bowl)
Calories 584 Calories from Fat 228
% Daily Value*
Fat 25.3g39%
Saturated Fat 10g50%
Cholesterol 109mg36%
Sodium 367mg15%
Potassium 768mg22%
Carbohydrates 71.1g24%
Fiber 8.2g33%
Sugar 6.3g7%
Protein 24.6g49%
Calcium 329mg33%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.