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A bowl of creamy lasagna soup with sausage, noodles, and a dollop of lemon ricotta, garnished with basil.
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Vegetarian Lasagna Soup (With Lemon Ricotta Topping)

This lasagna soup has ruffled noodles and spicy vegan sausage in creamy sun-dried tomato broth with lemony ricotta on top. One pot, 40 minutes, no layering required!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soups
Cuisine: Italian, Mediterranean
Diet: Gluten Free, Halal, Hindu, Kosher, Vegetarian
Keyword: lasagna soup, soup with beans, soup with lasagna noodles, vegetarian soup
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 1 cup whole milk ricotta 245
  • 1 cup grated Parmesan divided, 80 g
  • 3 Tbsp chopped fresh basil divided
  • 3 Tbsp chopped fresh Italian parsley divided
  • 1 lemon juice and zest
  • 1 Tbsp oil from the jar of sun-dried tomatoes, 15 mL
  • 4 cloves garlic minced
  • ½ tsp each oregano, red pepper flakes, smoked paprika
  • ¼ tsp each salt and pepper
  • 14 oz vegan spicy sausage* 396 g
  • ½ cup sun-dried tomatoes in oil, roughly chopped, 60 g
  • 2 Tbsp tomato paste
  • 4 cups vegetable broth 1 L
  • 1 15-oz can petite diced tomatoes do not drain, 425 g can
  • 8 oz wavy lasagna noodles about 8 noodles
  • 1 15-oz can white beans like Great Northern or cannellini, drained, 425 g can
  • 2 cups spinach
  • ½ cup heavy cream 120 mL

Instructions

  • Ricotta: In a medium bowl, stir together 1 cup whole milk ricotta, 0.5 cup grated parmesan, 1 Tbsp chopped fresh basil, and 1 Tbsp chopped fresh Italian parsley. Zest 1 lemon and add it in (reserve the juice for later).
    Cover and refrigerate until time to serve.
    A glass bowl containing a mixture of ricotta cheese, shredded cheese, chopped greens, and lemon zest, with a metal spoon inside.
  • Brown "Meat": Heat 1 Tbsp oil, 4 cloves garlic (minced), ½ tsp each oregano, red pepper flakes, smoked paprika, and ¼ tsp each salt and pepper in a large pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
    Crumble 14 oz vegan spicy sausage* into the pan, along with ½ cup sun-dried tomatoes and 2 Tbsp tomato paste. Cook until sausage is browned and firm, about 8 to 10 minutes.
    Ground meat with sun-dried tomatoes being stirred in a pot with a wooden spatula.
  • Broth: Stir in 4 cups vegetable broth and 1 15-oz can petite diced tomatoes. Cover and bring to a boil, about 5 minutes.
    A pot of broth containing a scoop of diced tomatoes and a wooden spatula.
  • Noodles: Break 8 oz wavy lasagna noodles into large pieces (roughly into 4ths). Add them to the pot along with 1 15-oz can white beans (drained). Cover and cook until noodles are tender, 8 to 12 minutes.
    Stir occasionally so the noodles don't stick to the bottom or to each other.
    A pot of red soup with white beans and broken lasagna noodles.
  • Finish: Remove from heat. Stir in 2 cups spinach until wilted, then stir in ½ cup heavy cream, 0.5 cup grated parmesan, 2 Tbsp chopped fresh basil, and 2 Tbsp chopped fresh Italian parsley. Finish with 1 to 2 Tbsp of lemon juice.
    A pot of pasta with a creamy sauce, topped with fresh herbs and grated cheese, with a wooden spoon and a lemon press nearby.
  • Serve: Ladle soup into serving bowls, topping generously with the ricotta mixture!
    A bowl of creamy lasagna soup topped with a dollop of ricotta cheese, served with a side of rosemary focaccia bread.

Notes

*I've tested this with Impossible Foods Plant Based Spicy Sausage and crumbled Beyond Sausage links
Store leftover soup in an airtight container in the fridge for up to 4 days. Keep the ricotta topping in its own covered container so it stays cool and fresh for spooning on later. The noodles soak up a bit of broth overnight, but it still stays a soup. Reheat it on the stove over medium-low heat or in the microwave, adding a splash of broth if you want it looser, then top with the cold ricotta.
I haven't frozen this one. My guess is the noodles get a little funky after thawing, though the soup could still be good. If you want to try it, freeze the soup without the ricotta topping.

Nutrition

Serving: 1serving | Calories: 603kcal | Carbohydrates: 52g | Protein: 31.4g | Fat: 30.6g | Saturated Fat: 14.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.6g | Cholesterol: 59mg | Sodium: 1502mg | Potassium: 934mg | Fiber: 8.3g | Sugar: 7.7g | Vitamin A: 2153IU | Vitamin C: 18mg | Calcium: 354mg | Iron: 7mg
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