Want a dinner that feels like a million bucks but costs less than ten? This Creamy Vegetarian Lasagna Soup – Dreamy and Delicious is my secret weapon. It delivers all the cozy, cheesy comfort of a classic lasagna without the high price tag or lengthy assembly.
I make this soup regularly for my family, and it’s always a hit. You get that rich, creamy texture and hearty flavor you crave. Best of all, it’s incredibly simple to throw together, even on your busiest weeknight. If you’re looking for more cozy comfort food, you should try our creamy potato leek soup for another easy meal.
Recipe Overview
Here’s a quick glance at what you’re making. This is one of those wonderfully flexible recipes that works for any night of the week.
- Cuisine: Italian-Inspired
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Why This Recipe Saves You Money
Let’s talk about why this dish is so kind to your wallet. It’s all about smart substitutions and using affordable pantry staples.
Traditional lasagna requires expensive cheeses and a lot of them. This soup uses a clever combination of ricotta and a smaller amount of mozzarella for maximum creaminess. We’re stretching those premium ingredients further in a broth-based dish.
The base is built on canned tomatoes and vegetable broth, which are incredibly cost-effective. By using broken lasagna noodles, you also eliminate food waste from oddly shaped pasta pieces. It’s a budget-friendly powerhouse.
My Tips for Smart Shopping on a Budget
Over the years, I’ve honed my grocery shopping to get the most flavor for my dollar. These tips will help you build a pantry that makes cooking affordable meals a breeze.
Buy your herbs dried. Fresh basil and oregano are lovely, but the dried versions are far cheaper and last for months. You’ll get just as much flavor for a fraction of the cost.
Purchase frozen spinach instead of fresh. It’s pre-chopped and you can use exactly what you need, preventing slimy greens from going bad in your fridge. This is a game-changer for reducing waste.
Always opt for store-brand canned goods and broth. The quality is almost always identical to name brands, but the savings add up significantly over time. Your soup will taste just as delicious.
Creamy Vegetarian Lasagna Soup – Dreamy and Delicious Recipe
The Budget-Friendly Ingredient List
Notes
Enjoy your homemade Creamy Vegetarian Lasagna Soup – Dreamy and Delicious Recipe!
Nutrition Information
The Budget-Friendly Ingredient List
Here’s everything you’ll need. I bet you have many of these items in your kitchen already!
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3-4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 6 cups vegetable broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 8-10 lasagna noodles, broken into bite-sized pieces
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese, plus more for serving
- Salt and black pepper to taste
How to Make It (Step-by-Step)
Follow these simple steps for a perfect pot of soup. It comes together in one pot, which means less cleanup for you!
1. Start by heating the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and cook until it’s soft and translucent, which should take about 5 minutes.
2. Add the minced garlic and cook for one more minute, until it becomes fragrant. You’ll know it’s ready when your kitchen starts to smell amazing.
3. Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir in the dried basil, oregano, and a good pinch of salt and pepper. Bring everything to a gentle boil.
4. Once boiling, add the broken lasagna noodles and the thawed, drained spinach. Reduce the heat and let it simmer for about 15-20 minutes. You want the pasta to be perfectly al dente.
5. In a small bowl, mix the ricotta and the 1/2 cup of mozzarella together. This is our creamy swirl that makes the soup so luxurious.
6. Turn off the heat. Stir the cheesy mixture into the hot soup until it’s mostly melted and incorporated, creating a creamy broth. Taste and adjust seasoning with more salt and pepper if needed.
7. Ladle the soup into bowls and top with a little extra shredded mozzarella. It’s ready to serve and enjoy immediately!
How to Use Up Every Last Bit (No Waste!)
I’m passionate about reducing food waste. It’s another fantastic way to save money and be kind to the planet.
If you have any leftover soup, it stores beautifully. Let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
This soup also freezes exceptionally well for a future easy meal. Just omit the pasta if you plan to freeze it, as it can become mushy. Cook fresh noodles when you reheat the thawed soup base.
Use any extra ricotta for a quick breakfast by spreading it on toast with honey. Leftover mozzarella is perfect for a simple quesadilla or sprinkled on top of a homemade pizza. Nothing goes to waste!
Nutrition Notes
While I’m not a dietitian, I love knowing that my food is nourishing. This soup is a well-rounded meal all on its own.
- Packed with vitamins from the spinach and tomatoes.
- Provides a good source of plant-based protein from the cheese and the pasta.
- Using whole milk ricotta adds healthy fats, which help keep you feeling full and satisfied.
- You can control the sodium by using a low-sodium vegetable broth.
For a protein-packed treat that satisfies sweet cravings, don’t miss our healthy protein cookie dough recipe. And if you’re in the mood for something with Mediterranean flair, our tangy capers and tomato shrimp scampi brings vibrant flavors to your table.
Common Questions About This Recipe
Here are answers to a couple of questions I get asked all the time. Don’t be afraid to make this recipe your own!
Can I make this vegan lasagna soup?
Absolutely! For a vegan version, it’s an easy swap. Use a plant-based ricotta and mozzarella, and ensure your vegetable broth is certified vegan. The result is just as creamy and delicious.
Can I use a different type of pasta?
Of course! This is a great way to use up any short pasta you have in the cupboard. Mafalda, rotini, or even penne work wonderfully. The key is to adjust the cooking time based on the pasta’s package directions.
My soup got too thick overnight. What should I do?
No problem at all! The pasta continues to absorb liquid. Just add a splash of extra vegetable broth or water when you reheat it. You’ll bring it right back to the perfect, soupy consistency.
I hope this recipe becomes a new staple in your home like it is in mine. It proves that you can create deeply satisfying, restaurant-quality meals without blowing your grocery budget.
I’d love to hear how it turned out for you. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!