Cheesy Vegetarian

Vegetarian Lasagne Soup

Here’s a recipe you never knew you needed. It’s lasagne… in soup form! Lasagne soup!

It’s got all the same tasty flavours as the best vegetarian lasagne you’ve ever had – richness, tomatoeyness, creaminess, cheesiness – but it’s something a bit different, and it’s a lot less faff to make. And you know how I love a low faff meal.

A bowl of vegetarian lasagne soup with mozzarella being scooped with a spoon.

Putting pasta in soup isn’t a new idea – minestrone soup has been around for years, after all – but I’ve never used sheets of lasagne in a soup until now. It actually works really well! Just break up the sheets into bitesized pieces and cook them right there in the tasty tomato soup. They’re really satisfying to slurp up!

Just before serving, the lasagne soup is brought to life by some pieces of gooey, partially-melted mozzarella, fresh basil pesto, and a good glug of cream. It’s irresistible.

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

dried lasagne sheets
vegetables – I used onion, carrots, mushrooms and celery
canned tomatoes
basil pesto
fresh mozzarella
cream
vegetable stock (a stock cube + water, jelly stock, or liquid stock all work fine)
garlic (I used garlic puree from a jar because I hate mincing garlic and the jarred stuff is so much quicker and more convenient)
dried thyme

Becca’s Top Tip

This lasagne soup is designed to remind you of your favourite vegetarian lasagne, so feel free to use whatever vegetables you love to see in lasagne. For example, if you like peppers or courgette in a lasagne, use those too! You could even add some vegetarian minced ‘meat’.

Recipe Video

A bowlful of vegetarian lasagne soup with basil.

Printable Instructions

A bowl of vegetarian lasagne soup topped with fresh basil.

Creamy Vegetarian Lasagne Soup

This vegetarian lasagne soup has all the flavours of your favourite veggie lasagne, in soup form! It’s easy to make and ultra creamy.

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 584kcal

Author Becca Heyes

Ingredients

1 Tbsp oil
1 small onion (or 1/2 large)
2 medium carrots (~ 160g / ~ 5 1/2 oz)
1 large celery stick (~ 80g / ~ 3 oz)
125 g (~ 4 1/2 oz) mushrooms
1 tsp minced garlic
1 tsp dried thyme
400 g tin (~ 1 1/3 cups) chopped tomatoes
1 vegetable stock cube, crumbled
750 ml (~ 3 cups) water
200 g (~ 7 oz) dried lasagne sheets
2 Tbsp basil pesto
125 ml (~ 1/2 cup) single cream
1/2 tsp black pepper
125 g (~ 4 1/2 oz) fresh mozzarella

Instructions

Heat the oil in a large saucepan over a medium heat. Dice the onion, carrots, celery, and mushrooms quite finely, and add them to the pan. Cook for 5-10 minutes, stirring regularly, until slightly softened, but not browned.
Add the minced garlic and thyme, and cook for 2 more minutes. Then add the tin of tomatoes, as well as the crumbled stock cube and water (or liquid stock, if you prefer). Snap the lasagne sheets into bitesized pieces, and add them to the pan, mixing well.
Bring the mixture to a simmer, and cook for around 15 minutes, or until the pasta is just cooked. Make sure you stir regularly to stop the pasta sheets from sticking together. Then add the pesto and cream, and bring to a gentle simmer.
Mix well, and add the fresh mozzarella, torn into bitesized chunks. Stir the cheese into the hot soup.
Serve the lasagne soup while the mozzarella is gooey but still holding its shape. I garnished mine with some fresh basil.

Video

Nutrition

Recipe FAQs

Can I prepare this lasagne soup in advance?

Yes! It reheats nicely in the microwave. I personally love it when the mozzarella cheese keeps its shape, as it makes little pockets of gooeyness throughout the soup, so I would add the mozzarella just before serving if preparing in advance.

How should I serve lasagne soup?

This soup is a full meal on its own. However, I would definitely recommend serving it with a bit of garlic bread for mopping up the bowl!

Other Pasta Recipes

Vegetarian Soup Recipes

Pasta in a creamy white wine sauce topped with fresh parsley.

Creamy Mushroom and White Wine Pasta Sauce

Garlic Mushroom Mac and Cheese

A bowlful of chickpea pasta salad with black olives and arugula.

Chickpea Pasta Salad with Pesto (20 Minute Meal!)

Creamy Boursin pasta with spinach and mushrooms in a bowl.

One Pot Baked Boursin Pasta (TikTok Style!)

The post Vegetarian Lasagne Soup appeared first on Easy Cheesy Vegetarian.

Cheesy Vegetarian

Air Fryer Gnocchi (with Pesto and Mozzarella)

Ahh, gnocchi! Adorable little potato dumplings that taste like little pillowy clouds – soft and fluffy, like little hugs for your mouth. I adore gnocchi cooked with all sorts of flavours, and this easy air fryer recipe involves:

crispy gnocchi cooked in a creamy pesto sauce
roasted vegetables that are sweet and tender
gooey little pockets of mozzarella cheese
a layer of rich tomato sauce to bring it all together

Doesn’t it just sound irresistible?! It couldn’t be easier to make, and the classic Italian flavours are just incredible.

Air fryer gnocchi and vegetables with mozzarella and pesto.

If you’re a regular reader here on Easy Cheesy Vegetarian, you might know that I’m not a fan of boiling gnocchi, and I usually cook it in a frying pan (see my instructions for frying gnocchi!). However, lately I’ve been experimenting with different methods – like baked gnocchi, and oven-roasted gnocchi. This time, I thought I’d use the air fryer!

Why Cook Gnocchi in an Air Fryer?

I use my air fryer several times a week, and I love it. An air fryer is essentially just a mini oven, so whatever you can cook in an oven, you can cook in an air fryer instead (and vice versa) – but it’s a lot quicker when there’s a smaller space to heat up.

Cooking this pesto gnocchi in an air fryer means you can turn it on, leave it to do its thing for a while, and return to perfectly cooked gnocchi. It’s a lot less labour intensive than cooking the gnocchi in a frying pan, and it’s quicker than using the oven. Best of both worlds!

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

gnocchi – any shop-bought gnocchi will work. I haven’t tested this recipe using homemade gnocchi, but I imagine that would work well too (though you’ll probably need to boil the gnocchi first).
vegetables – I used mushrooms, red onion and a yellow pepper. Any similar Italian-style veggies will work well.
pesto – I used a creamy basil pesto, but use whatever you like the sound of.
fresh mozzarella cheese
tomato sauce – choose your favourite tomato-based pasta sauce, or use your own homemade tomato sauce! It’s worth choosing a good quality sauce for this recipe.

Becca’s Top Tip

If you don’t have an air fryer, you could cook this recipe in a regular oven instead, or in a frying pan on the stovetop.

Recipe Video

Equipment

My air fryer is the Ninja Foodi MAX air fryer, which I really love, and I use it several times a week. I love how it has two separate baskets, so you can cook small or large meals easily. One of the baskets was enough to cook this air fryer gnocchi.

Here’s the one I have on Amazon:

Ninja Dual Air Fryer

I love the two separate zones in this air fryer!

If you’re in the UK or Canada, click the link to see a local product.

A bowl of air fryer gnocchi on tomato sauce.

Printable Instructions

Air fryer gnocchi and vegetables on tomato sauce.

Air Fryer Gnocchi with Pesto and Mozzarella

Air fryer gnocchi, with creamy pesto sauce, gooey pockets of mozzarella, and roasted veggies. This vegetarian meal is so easy!

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 10

Cook Time 22

Total Time 32

Servings people

Calories 663kcal

Author Becca Heyes

Ingredients

2 Tbsp pesto (I used a creamy basil pesto)
2 Tbsp water
120 g mushrooms (~ 6 medium mushrooms)
1 bell pepper (I used yellow)
1 red onion
500 g (~1 lb) gnocchi
250 g (~ 9 oz) fresh mozzarella cheese, torn into pieces
340 g (~ 1 cup) good quality tomato pasta sauce

Instructions

Add the pesto and a splash of water to a mixing bowl, and mix well to thin out the pesto a little. This will help it to coat the gnocchi nicely.
Chop the mushrooms, pepper and red onion into bitesized pieces, and add them to the bowl, along with the gnocchi. Mix well to coat everything in the sauce.
Transfer the mixture to your air fryer, and cook at 180°C (350°F) for 10 minutes. Stir the gnocchi, and cook for a further 10 minutes.
When the gnocchi and vegetables are nicely crisped up, add the torn up mozzarella cheese to the air fryer, and cook for 2 more minutes, until the cheese has melted.
Heat up the tomato sauce – I warmed it in a bowl in the microwave, but you could use a pan on the stovetop instead, if you prefer. Serve the crispy air fried gnocchi on top of the hot tomato sauce.

Video

Nutrition

Recipe FAQs

Can I prepare this recipe in advance?

You could easily mix up the gnocchi / vegetables / pesto in advance, then store the mixture in the fridge until you’re ready to air fry, just before serving.

How should I reheat any leftovers?

I generally reheat any leftovers in the microwave. If you don’t have a microwave, you could also reheat in the air fryer or in a frying pan, but bear in mind that the sauce will dry up a bit if using these methods, so you may need to mix in a little water to freshen it up.

How should I serve air fried gnocchi?

This recipe can be served on its own, without any additional side dishes. However, if you’d like to serve something on the side, a simple salad would be a great addition.