Lasagna Soup with Eggplant (Vegetarian Option)

Why You’ll Love This Lasagna Soup with Eggplant

Move over, plain vegetarian soups—this lasagna soup brings a gourmet twist by incorporating roasted eggplant, giving depth, smoky sweetness, and satisfying texture. Imagine all the cozy flavor of lasagna without layering or baking.

• Meat-free, but rich and filling.

• No pork, bacon, wine, alcohol, beer, or whisky—totally family- and crowd-friendly.

• Makes a hearty one-pot meal that’s perfect for fall or anytime comfort cravings strike.

Key Benefits of This Recipe

• Eggplant adds umami, fiber, and a silky texture when roasted.

• One-pot simplicity ensures minimal cleanup and maximum coziness.

• Flexible: easily gluten-free, dairy-free, or protein-enriched with beans.

• Great for meal prep, reheats beautifully and tastes even better over time.

Ingredients (Serves 6)

For Roasting

• 1 large eggplant, diced (about 1 ½–2″ pieces)

• 2 tbsp olive oil

• Salt & pepper

For the Soup

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tsp dried oregano

• ½ tsp dried basil

• Pinch of red pepper flakes (optional)

• 2 tbsp tomato paste

• 1 (28 oz) can crushed tomatoes

• 4 cups low-sodium vegetable broth

• 1½ cups water

• Salt & pepper to taste

Pasta & Extras

• 6 lasagna noodles, broken into bite-sized pieces (whole‑wheat or gluten-free if desired)

• 2 cups fresh spinach or kale (optional)

Finishing Touches

• ½ cup shredded mozzarella (optional)

• ¼ cup grated Parmesan or nutritional yeast (optional for dairy-free)

• Fresh basil or parsley leaves

• Drizzle of olive oil

Equipment You’ll Need

• Baking sheet

• Large soup pot or Dutch oven

• Wooden spoon or silicone spatula

• Knife and cutting board

• Measuring spoons & cups

• Ladle and serving bowls

Step-by-Step Instructions

Roast the Eggplant

1. Preheat the oven to 425°F (220°C).

2. Toss diced eggplant with 2 tbsp olive oil, salt, and pepper.

3. Roast on a lined baking sheet for 20–25 minutes, stirring halfway, until golden and slightly caramelized.

Build the Soup Base

1. While eggplant roasts, heat 2 tbsp olive oil in a large pot over medium heat.

2. Sauté onions for 3–4 minutes until translucent.

3. Add garlic, oregano, basil, and red pepper flakes (if using); stir 1 minute until fragrant.

4. Stir in tomato paste and cook briefly to deepen flavor.

Simmer the Soup

1. Add crushed tomatoes, broth, and water. Season lightly with salt and pepper.

2. Bring to a simmer and add roasted eggplant. Simmer 10 minutes to let flavors meld.

Add Pasta & Greens

1. Stir in broken lasagna noodles.

2. Simmer 10–12 minutes more until noodles are al dente.

3. Add spinach or kale and cook for another 1–2 minutes until wilted.

Garnish and Serve

1. Taste and adjust seasonings.

2. Ladle soup into bowls.

3. Top with mozzarella or Parmesan (or nutritional yeast), fresh basil, and a drizzle of olive oil.

Flavor Variations & Substitutions

Boost Protein

Stir in cooked white beans or lentils when simmering the soup for added protein and texture.

Make It Creamy

Add ½ cup of light cream or blend in a few spoonfuls of ricotta at the end for a creamier bowl.

Gluten-Free Option

Use gluten-free lasagna noodles or substitute with chickpea pasta or penne.

Vegan Adaptation

Skip cheese and use dairy-free alternatives, plus nutritional yeast for cheesy notes.

Make-Ahead & Storage Tips

• Prepare ahead: Roast eggplant and sauté aromatics up to 2 days before. Reheat and finish the soup when ready.

• Freezing: Freeze soup (without noodles and cheesy topping) for up to 3 months.

• Reheating: Gently reheat, adding a splash of broth to restore consistency.

Nutrition Snapshot (Approx. per Serving)

• Calories: ~310 kcal

• Protein: ~8 g (higher with cheese or beans)

• Fat: ~12 g (healthy fats from olive oil and eggplant)

• Carbs: ~37 g

• Fiber: ~8 g

• Rich in potassium, vitamin A, and antioxidants from eggplant and tomato

FAQs

Q: Can I skip roasting the eggplant?
A: You can sauté diced eggplant instead, but roasting gives extra flavor and texture.

Q: My noodles turned mushy—how to avoid that?
A: Cook noodles separately and add them just before serving, or shorten your simmer by a few minutes.

Q: Is it possible to make this vegan?
A: Absolutely. Skip the cheese and use nutritional yeast or dairy-free cheese for richness.

Q: Can I add other vegetables?
A: Sure! Mushrooms, zucchini, carrots, or bell peppers are great additions for extra nutrition.

Q: Does this soup freeze well?
A: Yes, just freeze without pasta or cheese. Add those fresh when reheating for best texture.

Final Thoughts

This Vegetarian Lasagna Soup with Eggplant is a comforting and flavorful way to enjoy meatless lasagna. The roasted eggplant brings depth and heartiness, while the classic tomato and pasta base keeps it cozy and familiar. Whether you’re looking for a hearty fall dinner or a make-ahead weekday meal, this soup delivers both comfort and satisfaction in a bowl.