Vegetarian Classic Lasagna Soup

Total time55 min

Prep time15 min

Cook time40 min

Every spoonful of this soup delivers big Italian flavor: a rich, garlicky tomato base built on slow-cooked onions, deeply caramelized tomato paste, and a mix of crushed and diced tomatoes simmered with oregano, basil, thyme, and a pinch of red pepper flakes for warmth. Broken lasagna noodles cook right in the pot, soaking up all that savory broth until they're tender with just the right bite. The finishing touch is what really makes it sing — creamy ricotta melting into the hot broth, gooey mozzarella, and a dusting of sharp Parmesan on top, with fresh basil for a bright, herby lift. It's cozy, hearty, and spoonable comfort food that eats like your favorite lasagna without any of the layering or baking. This one's a genuinely satisfying pick for a vegetarian dinner rotation, easy enough for a weeknight and impressive enough for guests. Make a big pot, because everyone will want seconds.

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Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
4 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp red pepper flakes (optional)
salt and pepper, to taste
8 lasagna noodles, broken into roughly 2-inch pieces

For serving

1 cup whole-milk ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off all but about 1 tbsp of the rendered fat.
2
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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