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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.

Ingredients for vegetarian lasagne soup laid out with text overlay.
  • 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.

Print

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 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.
    Small pieces of celery, carrots and mushrooms cooking in a saucepan.
  • 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.
    Broken pieces of uncooked lasagne on top of vegetable soup in a saucepan.
  • 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.
    Vegetarian lasagne soup in a saucepan topped with pesto and cream.
  • Mix well, and add the fresh mozzarella, torn into bitesized chunks. Stir the cheese into the hot soup.
    Vegetarian lasagne soup in a saucepan topped with pieces of mozzarella cheese.
  • Serve the lasagne soup while the mozzarella is gooey but still holding its shape. I garnished mine with some fresh basil.
    A bowl of vegetarian lasagne soup with basil and mozzarella.

Video





Nutrition

Serving: 1bowl | Calories: 584kcal | Carbohydrates: 71.1g | Protein: 24.6g | Fat: 25.3g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 367mg | Potassium: 768mg | Fiber: 8.2g | Sugar: 6.3g | Calcium: 329mg | Iron: 4mg

💭 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 being scooped by a large spoon.

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.

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Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

⭐ What’s in Homity Pie?

There are three parts to this recipe:

  • garlicky sautéed leeks and onion
  • buttery crushed potatoes (with a cheesy topping)
  • a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 😆 If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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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.

Ingredients for homity pie laid out with text overlay.
  • leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
  • potatoes
  • shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
  • cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
  • onion – I used red onion, but regular onions would also be good.
  • fresh parsley
  • egg
  • garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
  • curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

📹 Recipe Video





🔪 Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

  • The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
  • It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
  • The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

$14.99

Buy on Amazon

A slice of homity pie with sautéed leeks, potatoes and cheese.

🖨 Printable Instructions

A slice of homity pie.

Print

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Course Main Course
Cuisine British, English
Diet Vegetarian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 427kcal
Author Becca Heyes

Ingredients

  • 250 g (~ 9 oz) shortcrust pastry
  • 2 Tbsp flour (for dusting only)
  • 2 Tbsp butter, divided
  • 450 g (~ 1 lb) leeks, halved lengthwise then sliced
  • 1 onion (I used red onion), thinly sliced or diced
  • 1 tsp minced garlic
  • 1/2 teaspoon mild curry powder
  • 450 g (~ 1 lb) potatoes
  • 1/2 tsp salt
  • Few sprigs fresh parsley, chopped
  • 1 egg
  • 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)

Instructions

Part 1: The pastry case

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).

    Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.

    Uncooked shortcrust pastry draped over a cake tin.
  • When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
    A cake tin lined with trimmed, cooked pastry.

Part 2: The garlicky leeks

  • To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
    Sautéed leeks and red onion in a frying pan.
  • When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
    Sautéed leeks and red onion in a frying pan.

Part 3: The buttery potato topping

  • To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
    Pieces of potato cooking in a pan of water.
  • Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
    Roughly crushed boiled potatoes in a saucepan.

Part 4: Assemble

  • Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
    A pastry case filled with sautéed leeks and red onion.
  • Add the smashed potatoes on top, and distribute them evenly.
    A pastry case topped with crushed potatoes.
  • Finish the pie with a generous amount of grated cheddar cheese.
    A pastry case topped with grated cheese.
  • Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
    A cheesy pie in a cake tin.
  • Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.

    Slice to serve.

    A cheesy potato and leek pie with a slice removed.

Video





Notes

The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.

Nutrition

Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg

💭 Recipe FAQs

Can I prepare this pie in advance?

Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.

How should I reheat any leftovers?

The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).

How should I serve homity pie?

Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.

🥧 Other Veggie Pie Recipes

Vegetarian Christmas Recipes
A slice of homity pie.

Homity Pie (Cheesy Potato and Leek Pie)

Mushroom pie with chestnuts and a suet crust.

Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)

A slice of smoked cheese and broccoli tart being cut on a board.

Smoked Cheese and Broccoli Tart

Vegetarian Lentil Sausage Rolls

Vegetarian Lentil Sausage Rolls

The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.

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