Veggie Lasagna Soup

This vegetarian lasagna soup is packed with veggies + lasagna deliciousness! With lasagna flavors and pasta in the soup, plus a hefty dollop of cheesy goodness on top, this veggie lasagna soup is one of my absolute faves.

The Story Behind the Recipe

Many, many years ago, I developed a vegetarian lasagna soup recipe for another website, and over the years, I’ve made lasagna soup a LOT!

I’ve refined and perfected the recipe, adding more veggies and simplifying where I can, until I’ve landed on a veggie lasagna soup recipe that I adore even more. So I thought it was time to share!

This soup is made with a tomato-broth base, broken-up lasagna pasta, carrots, spinach, zucchini, and white beans, for a hearty soup that’s sort of like a veggie minestrone – but with lasagna noodles! And a big dollop of ricotta-mozzarella blend on top! 😋

Why You’ll Love Veggie Lasagna Soup

If you love veggie lasagna, I think you’ll love this vegetarian lasagna soup! It’s full of flavor + veggies and the beans and cheese add a bit of protein, making it a nice, hearty, satiating affair.

Serve with a nice kale salad and some garlic bread for the full meal deal!

Ingredients

For the lasagna soup:

Olive oil – For sautéing the first base layer of flavor.

Onion – Standard yellow onion, diced

Carrots – Adds nutrition and, together with the onions, a nice backbone of flavor.

Italian seasoning – The mix of Italian spices can be found in your local grocery store, or you can make your own homemade Italian seasoning (highly recommended!)

Garlic

Vegetable broth – Grab a box of low-sodium veggie broth at the store or make your own vegetable broth from scraps in the Crock Pot – it’s super satisfying (and tastes amazing!)

Crushed tomatoes – Grab your favorite brand from the store. Diced tomatoes will work here, too, if you prefer something a bit chunkier.

Navy beans – I prefer to use small white navy beans in this soup because they sort of retreat to the background (the pasta and cheese are the star of the show!) but still add heartiness. But I have used cannellini beans and chickpeas often, too – both options work well!

Salt & pepper

Zucchini

Lasagna pasta – You’ll want to break up the pasta, or you can opt for a different pasta if you prefer. Rotini is great!

Sugar – A weird ingredient for soup, I know, but the sugar helps to balance out the acidity from the tomatoes. I’ve included it as an optional ingredient because sometimes it’s not necessary.

Spinach – I like to give baby spinach a rough chop before adding it to soup so that the pieces aren’t too big.

Parsley

For the cheesy goodness:

Ricotta cheese

Mozzarella

Parmesan

Salt & pepper

Adaptations/Variations

Vegan/dairy-free lasagna soup: The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.

Gluten-free veggie lasagna soup: Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!)

Meat option: If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

How to Make Veggie Lasagna Soup

Classic one-pot prep is one of the things that makes soup amazing! Grab a soup pot/Dutch oven and saute your aromatics – carrots, onion, Italian seasoning, and garlic. I like to saute the Italian seasoning right up front to really help “wake up” the flavors.

Next, add the tomatoes, beans, and broth. Once that comes to a boil, break in your pasta and add the zucchini.

And then simmer until your pasta is tender! Stir in the parsley and spinach, and then give it a taste. Is it tasting a bit acidic? If so, add the sugar. (Some canned tomatoes can lend an acidic taste, so I like to include the option of a touch of sugar in this recipe to help tame the acid.)

Then, in a small bowl, mix together the ricotta, mozzarella, parm, salt, and pepper.

Scoop out your glorious lasagna soup into individual bowls …

… and top each bowl with a generous dollop of the cheesy ricotta goodness.

And then dig in!

Tip for Success

Break your lasagna into smaller-than-you-think pieces. We’re talking one-inch pieces. It swells up way more than you think it will!

I hope this veggie lasagna soup becomes a staple for your family like it has mine! It’s such a fun spin on soup – it satisfies that lasagna craving while staying relatively light and nutrient-filled.

More Veggie-Packed Soup Recipes

Vegetable Barley Soup

Rustic Winter Vegetable Chowder

Vegetarian Minestrone

Squash-Lover’s Minestrone

Light yet hearty, this vegetable lasagna soup is full of garden vegetables along with white beans and lasagna noodles, all topped with a glorious dollop of cheesy goodness. Bonus: It comes together quickly, in just over 30 minutes!

Keyword garden vegetable lasagna soup, lasagna soup, vegetarian lasagna soup, veggie lasagna soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 390kcal

Author Kare

Ingredients

For the soup:

2 tablespoons olive oil1/2 medium yellow onion diced, about 1 cup2 medium carrots diced, about 1 cup1 tablespoon Italian seasoning3 medium garlic cloves minced4 cups low-sodium vegetable broth15 ounces crushed tomatoes 1 can15 ounces small white beans aka navy beans, drained and rinsed1/2 teaspoon kosher salt + more to taste1/4 teaspoon freshly ground black pepper + more to taste1 small zucchini diced, about 1 cup4 ounces lasagna pasta about a quarter of a box, broken into approx. 1-inch pieces1 teaspoon sugar optional, to cut acidity2 cups baby spinach lightly chopped1/2 cup fresh parsley chopped + more for garnish

For the cheese topping:

1 cup ricotta cheese1/2 cup shredded mozzarella1/4 cup grated Parmesan1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepper

Instructions

Set a large pot over medium-low heat and add the olive oil. When hot, add the onion, carrots, and Italian seasoning. Cook, stirring occasionally, until the onion and carrots are tender but not browned, about 8 minutes.

Add the garlic and cook, stirring frequently, for another minute.

Add the vegetable broth, crushed tomatoes, beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, and add the zucchini and pasta. Reduce to a simmer. Stir and continue to simmer until the pasta is cooked through, 15-20 minutes, continuing to stir occasionally to help keep the pasta from sticking together.

While the soup simmers, make the cheese topping. In a small bowl, mix together the ricotta, mozzarella, Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

Add the spinach and parsley to the soup, then taste it and, if it’s too acidic for your tastes, add the sugar. I almost always add sugar (or honey) personally to mellow out any acidity from the tomatoes, but I wanted to make this ingredient optional in case you don’t want to use the added sugar or your particular canned tomatoes are not too acidic.

Taste again and add more salt and pepper if desired.

Scoop lasagna soup into bowls and top with a generous spoonful of the cheese topping. Sprinkle with more parsley if desired, and serve.

Notes

Vegan/dairy-free option:

The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores, or even make your own vegan ricotta) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.

Gluten-free option:

Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!

Meat option:

If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

Nutrition

The post Veggie Lasagna Soup appeared first on Kitchen Treaty.

Blog

Veggie Lasagna Soup

Table of Contents

The Story Behind the Recipe

Why You’ll Love Veggie Lasagna Soup

Ingredients

For the lasagna soup:

For the cheesy goodness:

Adaptations/Variations

How to Make Veggie Lasagna Soup

Tip for Success

More Veggie-Packed Soup Recipes