How This One-Pot Vegetarian Lasagna Soup Became My Comfort Fix

Some nights I crave something hearty, cheesy, and comforting but without the heaviness of meat or hours in the kitchen. That’s when this One-Pot Vegetarian Lasagna Soup with Zucchini and Ricotta comes to the rescue. It’s warm, creamy, and loaded with flavor, yet surprisingly light thanks to the fresh zucchini and simple ingredients.

I came up with this recipe on a weeknight when I had leftover zucchini and a half-box of lasagna noodles sitting in the pantry. Rather than building a whole lasagna, I turned it into a cozy lasagna soup recipe easy enough to make anytime. The first spoonful filled with tomato broth, tender veggies, and creamy ricotta sealed the deal. It’s now one of my favorite quick comfort food dinners.

Why I Love This Vegetarian Lasagna Soup

This soup has everything I want on a busy night: it’s a lazy dinner that tastes like it took all afternoon. You get the best of both worlds the cozy richness of lasagna and the ease of a one-pot meal.

The zucchini softens beautifully while adding freshness, the noodles soak up the tomato broth, and the ricotta melts into creamy pockets that make every bite irresistible. It’s wholesome, satisfying, and one of my top veggie recipes when I want something nourishing and meat-free.

If you love easy soups that taste like comfort, you’ll also enjoy my creamy chicken and potato soup or tomato basil soup with grilled cheese croutons.

Here’s What You’ll Need

Main Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 cup chopped mushrooms (optional)
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste

For the Pasta and Finish

• 6 ounces lasagna noodles, broken into pieces
• ½ cup part-skim ricotta cheese
• ¼ cup shredded mozzarella
• 2 tablespoons grated Parmesan
• Fresh basil or parsley for garnish

Optional Add-Ins

• A handful of spinach or kale for extra greens
• Roasted zucchini or bell peppers for deeper flavor
• A drizzle of cream for a creamy lasagna soup twist

The mix of vegetables and cheese gives this soup all the familiar Italian flavors we love but in a lighter, fresher package.

How I Make My One-Pot Vegetarian Lasagna Soup

Step 1: Sauté the Veggies
I start by heating olive oil in a large pot over medium heat. Once hot, I add the onion and garlic, letting them soften until fragrant. Then I toss in the zucchini and mushrooms. The aroma of sizzling vegetables instantly fills my kitchen it’s cozy and earthy, just like the best vegetable recipes should be.

Step 2: Build the Soup Base
I stir in the tomato paste, crushed tomatoes, vegetable broth, Italian seasoning, and red pepper flakes. The broth takes on a deep red hue, rich and inviting.

Step 3: Add the Noodles
Next, I drop in the broken lasagna noodles. They cook right in the pot, soaking up all that tomato flavor and releasing starch that naturally thickens the soup.

Step 4: Finish with Cheese
Once the noodles are tender, I lower the heat and stir in a generous scoop of ricotta, mozzarella, and Parmesan. The cheeses melt slightly, creating a silky texture that transforms the soup into a bowl of pure comfort.

Step 5: Garnish and Serve
Finally, I sprinkle fresh basil on top and ladle the soup into warm bowls. It’s simple, hearty, and the perfect end to a long day.

Easy Ways to Switch It Up

• Slow Cooker Version: Turn it into a slow cooker lasagna soup by adding all ingredients (except noodles and cheese) to your crock pot. Cook on low for 6 hours, then stir in noodles for the last 30 minutes. Finish with ricotta and mozzarella just before serving.
• Creamier Texture: Add a splash of cream or a spoonful of mascarpone near the end for a luscious creamy lasagna soup finish.
• Zucchini Lover’s Dream: Double the zucchini and roast half separately to layer on top it’s one of my favorite baked zucchini recipes for extra flavor.
• Quick Soup Recipes Shortcut: Use pre-cooked pasta or tortellini if you’re in a hurry.
• Extra Veggies: Add carrots, bell peppers, or spinach for a heartier zucchini side dish recipe twist.

And if you’re craving another comforting bowl, my southwest baked chicken tenderloins pair beautifully for a cozy dinner spread.

Why This Soup Is a Weeknight Staple

This recipe captures the spirit of true one pot lasagna soup minimal cleanup, maximum comfort. It’s the kind of meal you can make on a whim, using whatever vegetables you have on hand.

It’s warm enough for cool evenings, yet light enough for warmer months. And the best part? It feels indulgent without any guilt, making it a repeat favorite among my quick soup recipes.

I love pairing it with something small and bright like my mini caprese skewers or my fresh artichoke dip when I’m entertaining.

My Final Thoughts from the Kitchen

This One-Pot Vegetarian Lasagna Soup with Zucchini and Ricotta proves that comfort food doesn’t need to be complicated or meat-heavy to be delicious. It’s simple, flavorful, and made with ingredients you probably already have in your kitchen.

Whether you make it as a quick dinner or toss it in your slow cooker for a hands-free meal, it’s guaranteed to become one of your favorite pasta recipes and weeknight go-tos.

It’s creamy, cozy, and full of veggies a bowl of warmth that fits right into my idea of delicious, healthy comfort.

Field	Details
Description	A cozy vegetarian lasagna soup made with zucchini, ricotta, and tender noodles in a tomato-basil broth. One pot, full of flavor, and perfect for easy weeknights.
Ingredients	1 tbsp olive oil; 1 small onion; 3 garlic cloves; 1 zucchini; 1 cup mushrooms (optional); 1 can (28 oz) crushed tomatoes; 4 cups vegetable broth; 2 tbsp tomato paste; 1 tsp Italian seasoning; ½ tsp red pepper flakes; salt and pepper; 6 oz lasagna noodles; ½ cup ricotta; ¼ cup mozzarella; 2 tbsp Parmesan; basil for garnish.
Instructions	1. Sauté onion, garlic, and zucchini in olive oil. 2. Add tomato paste, tomatoes, broth, and seasoning; simmer. 3. Add noodles and cook until tender. 4. Stir in cheeses until creamy. 5. Garnish with basil and serve warm.
Notes	For a slow cooker version, cook all but noodles and cheese on low 6 hours; add noodles for last 30 minutes. Add cream for a creamy texture or roasted zucchini for extra flavor.
Time	Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Yield	4 servings
Category	Soup
Method	One Pot or Slow Cooker
Cuisine	Italian
Diet	Vegetarian
Keywords	one pot lasagna soup, creamy lasagna soup, pasta recipes, lazy dinners, lasagna soup recipe easy, slow cooker lasagna soup, slow cooker meals, lasagna soup recipe crockpot, crock pot, soup ideas, comfort food, quick soup recipes, zucchini side dish recipes, veggie recipes, vegetable recipes, baked zucchini recipes, baked zucchini
Nutrition (per serving)	Calories: 360 Sugar: 8g Sodium: 580mg Fat: 12g Saturated Fat: 4g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 46g Fiber: 5g Protein: 16g Cholesterol: 35mg