Vegetable Lasagna Soup

11.02.2016

Vegetable Lasagna Soup is so good you won’t even miss the meat! It’s perfectly hearty and totally filling and brimming with tons of fresh vegetables. Then it’s finished off with a generous dollop of mixed lasagna cheeses that melt perfectly into the hot soup. 

Vegetable Lasagna Soup in a white serving bowl.

Vegetable Lasagna Soup

The ultimate comfort food! Lasagna + soup, two of the world’s best foods. A few years ago I shared a recipe for a beef lasagna soup and for the longest time I’ve been meaning to share a vegetarian version, so finally here it is.

Even my meat loving husband loved this soup! And of course I found myself heading back for a second bowl because it is just soooo good!

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Vegetable Lasagna Soup in a large white pot.

I really like that this is a blend of healthy and indulgent so you get the best of both worlds.

You get all the vitamins etc. etc. from the veggies and then you get that epic, utterly delicious, melty cheesy goodness that you swirl into your soup and swoon over with each bite.

MMMMM I can’t wait for another bowl!

Vegetable Lasagna Soup | Cooking Classy

And of course what’s a good soup without some bakery fresh crusty bread to go with it. Yes, I’m a carboholic. Too true.

After eating this we ended with Pumpkin Cake with Cinnamon Cream Cheese Frosting for dessert. It was justified because of that overload of veggies I consumed with this meal :).

Vegetable Lasagna Soup

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Vegetable Lasagna Soup

5 from 1 vote

This vegetarian soup is so good you won't even miss the meat! It's perfectly hearty and totally filling and brimming with tons of fresh vegetables. Then it's finished off with a generous dollop of mixed lasagna cheeses that melt perfectly into the hot soup. 

Course: Soup
Cuisine: Italian
Keyword: Lasagna Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 7
Calories: 380 kcal
Author: Jaclyn

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 1 1/2 cups diced carrots (about 3 medium)
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1 (32 oz) carton low-sodium vegetable broth
  • 1/2 cup water
  • 2 (14.5 oz) cans diced tomatoes
  • 2 (8 oz) cans tomato sauce
  • 1 (8 oz) medium zucchini, ends trimmed, chopped
  • 1 (8 oz) medium yellow squash, ends trimmed, chopped
  • 5 oz button mushrooms, sliced
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp each dried thyme and rosemary (crushed)
  • 1 tsp sugar
  • Salt and freshly ground black pepper
  • 8 lasagna noodles (7 oz), broken into bite size pieces (see important note*)
  • 3 cups (packed) spinach (3 oz), roughly chopped
  • 3 Tbsp chopped fresh parsley (optional)

Cheese mixture

  • 1 1/4 cups (5 oz) shredded mozzarella cheese
  • 1/2 cup (2 oz) finely shredded parmesan cheese
  • 8 oz ricotta cheese

Instructions

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add onion and carrot and saute until softened, about 8 minutes. Add garlic and saute 1 minute longer. 
  3. Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste.
  4.  Bring to a boil then add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low. 
  5. Cover and simmer, stirring occasionally (loosen any noodles that may stick to the bottom when stirring), until pasta is tender, about 10 - 13 minutes.
  6. Meanwhile in a mixing bowl stir together mozzarella, parmesan and ricotta while seasoning lightly with salt to taste.
  7. Stir spinach into soup and allow to heat through until wilted (it will wilt quickly, about 30 seconds). 
  8. Serve soup warm topped with spoonfuls of the cheese mixture (just swirl it lightly into your personal serving - it will melt quickly) and sprinkle with parsley if desired.
  9. Recipe source: inspired by my other lasagna soup and Recipe Runner

Recipe Notes

*If you won't be serving all of this soup right away I highly recommend cooking the lasagna noodles separately. Just omit the 1/2 cup of water and 1/2 cup of the broth. Boil the noodles in a separate pot in salted water, then add them to each individual serving. Also, leave the simmer time for the soup the same so the zucchini, squash and mushrooms soften.
I recommend doing this because I've made this soup twice and after it's rested for more than 20 minutes it starts to become more like a stew and the noodles just soak up all the liquid and become soggy. It works great to cook the noodles in the soup if you are serving it right away though.

Nutrition Facts
Vegetable Lasagna Soup
Amount Per Serving
Calories 380 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 38mg 13%
Sodium 1348mg 56%
Potassium 1019mg 29%
Total Carbohydrates 43g 14%
Dietary Fiber 5g 20%
Sugars 13g
Protein 12g 24%
Vitamin A 141.9%
Vitamin C 45.6%
Calcium 36.8%
Iron 20.3%
* Percent Daily Values are based on a 2000 calorie diet.

9 comments

  • Nadia: I made this soup on Sunday and my husband loved it! I never made a soup before and yesterday was the first time I tried a recipe from your web page. I have to admit that I was nervous making this soup, but it turned out great!
    The next recipe to try on my list is your Slow Cooker Greek Lemon Chicken and Potatoes. This will be another first for me using a slow cooker, so I hope the meal will turn out well. December 11, 2017 at 6:42am Reply

    • Jaclyn: Thanks for your feedback Nadia! Hope you love the lemon chicken. :) December 11, 2017 at 11:45am Reply

  • Ammal: The soup sound nice I am going to try to make it. I am sure it will taste lovely. Thanks February 24, 2017 at 8:08am Reply

  • Naomi: I made this tonight and the recipe was rated ‘definitely a keeper!’ by my family. February 14, 2017 at 9:38pm Reply

    • Jaclyn: I’m so glad you loved it Naomi! February 16, 2017 at 12:33pm Reply

  • Iga | Dietmap: I love all the ingredients. Thank you for sharing! November 4, 2016 at 6:35am Reply

    • Jaclyn: You’re welcome! I hope you get the chance to try it! November 4, 2016 at 12:31pm Reply

  • Paige: This soup looks incredible! I need it in my life!
    Paige November 3, 2016 at 11:10am Reply

  • Denise: Oh my! This soup sounds so good!! I’m going to give it a try. Thanks! November 3, 2016 at 9:23am Reply

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