Hearty Vegetable Lasagna Soup

This vegetable lasagna soup eats like a meal! It’s full of cheese-y noodle-y goodness, zucchini, bell peppers, and spinach.

Why You’ll Love This Lasagna Soup Recipe

If you’re like me and prefer your lasagna meatless, this is exactly the lasagna soup you want in your arsenal. No flavor or texture is lost here thanks to the variety of seasonings and the hearty inclusion of zucchini, bell peppers, and spinach.

I guess it goes without saying this soup offers up a healthy amount of vitamins and minerals, and because you can’t have lasagna without a creamy and cheesy filling, I’ve got that covered with a creamy whipped dollop of parmesan and ricotta!

What to Serve With Vegetable Lasagna Soup

• A basic side salad is the perfect pairing for this filling soup.
• Planning to eat just a small portion of this soup? Try it with a simple egg salad sandwich or tuna sandwich!
• And of course, a hunk of fresh bread is always a winning option.

Quick Tips

• Be sure to not add too many noodles to your soup. It may not look like you’re adding a lot with this recipe, but once they’re cooked they will expand and take up more space. They’ll also soak up some of your broth.
• If you do find that your noodles have soaked up too much of your broth, simply add more vegetable broth to your pot. You can do this anytime you’re reheating leftovers as well.
• If you want to skip the ricotta mixture, you can simply sprinkle some mozzarella and parmesan over your soup before serving.
• Feel free to add more vegetables or make a few swaps! Mushrooms and carrots would be great in this soup.

Ingredients

• Olive oil. For simmering!
• Yellow onion. You could swap this for red or white onion, but I like the subtle sweetness from a yellow onion.
• Vegetables. I use red bell pepper, baby spinach, and zucchini. Other great options would be mushrooms, carrots, or marinate artichokes.
• Sea salt + cracked pepper. Taste test and season to your preference.
• Garlic. Always a necessity.
• Tomato paste. Try to stick with the tomato paste that comes in a tube; the canned stuff doesn’t last as long and is wasteful.
• Marinara. You can use your favorite store-bought variety or homemade!
• Canned diced tomatoes. Plain or a variety with basil and garlic is fine.
• Chili flakes. You can omit these if you don’t like heat, or add more if you want more heat!
• Fresh parsley. If you don’t have fresh parsley, simply omit it.
• Italian seasoning. Or you could simply add 1/4 tsp of dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
• Vegetable broth. Because this is vegetable lasagna soup, I went with vegetable broth. You could definitely use chicken broth in place of it, though.
• Trumpet noodles or lasagna noodles. Lasagna noodles are most common in lasagna soup, but I love me some silly little trumpet noodles! Either or is fine.
• Ricotta cheese. This is the base of the creamy cheese topping.
• Shredded mozzarella. Mozza is added to the ricotta for that melt-y stringy cheese effect.
• Parmesan cheese. And parm, for big flavor!
• Milk. I add a few splashes of milk into the cheese mixture when blending in order to get a smooth consistency.
• Fresh basil. For garnish!

The Gist on How to Make Lasagna Soup

Heat the olive oil over medium heat in a large pot or Dutch oven. Stir in the onion, zucchini, and red bell peppers and sauté for 5-7 minutes, stirring occasionally.

Add the garlic and simmer for another minute or two, then stir in the tomato paste.

Stir in the marinara, tomatoes, spices, and the broth. Bring the soup to a boil. Add the spinach and the noodles, then bring the heat down to low. Stir every once in a while to ensure the noodles aren’t sticking together.

While the soup simmers, place the ricotta, mozzarella, and parmesan together in a small blender or food processor. Add about a tablespoon of milk then blend. Keep adding milk by the tablespoon until you get a nice smooth and creamy texture.

When the soup is ready, serve it topped with a generous dollop of the cheese mixture, fresh basil, and some chili flakes for an extra kick.

Storage + Freezing

• This soup can be stored in the fridge in an airtight container for up to 5 days.
• If you are planning to freeze some of the soup, skip the noodles until you’re ready to heat and eat the soup. The noodles get mushy after thawing, so your best bet is to cook the separately and add them to your reheated soup.
• When reheating your soup, do so in a saucepan on the stove. You’ll likely have to add a bit more broth since the noodles soak is up as they sit in it. You could also use water—you shouldn’t lose flavor.

Have You Made This Recipe?

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More Must-Have Soup Recipes

• Cozy Chicken Florentine Soup
• Creamy Chicken Marsala Soup
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• Shoyu Ramen
• Coconut Curry Instant Pot Lentil Soup

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5 from 6 votes

Hearty Vegetable Lasagna Soup

By: Dana Sandonato

This vegetable lasagna soup eats like a meal! It's full of cheese-y noodle-y goodness, zucchini, bell peppers, and spinach.

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 servings

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Equipment

• Small blender

Ingredients 

1x2x3x

• ▢ 2 TBSP olive oil
• ▢ 1 yellow onion, diced
• ▢ 1 small zucchini, diced (about 1 cup)
• ▢ Sea salt and cracked pepper, to taste
• ▢ 1 red bell pepper, diced , You could use any color bell pepper, but I prefer red for the sweetness!
• ▢ 2 cups baby spinach, ribboned or roughly chopped
• ▢ 4 garlic cloves, minced
• ▢ 2 TBSP tomato paste
• ▢ 24 oz marinara (3 cups), Homemade (see notes) or store-bought is fine
• ▢ 14 oz can of diced tomatoes
• ▢ 1/4 tsp chili flakes
• ▢ 2 TBSP fresh parsley, chopped, If using dried parsley, measure out to 2 tsp
• ▢ 1 tsp Italian seasoning
• ▢ 6 cups vegetable broth
• ▢ 4 oz trumpet noodles (about 2 cups) or 8 lasagna noodles, broken up into pieces

RICOTTA CHEESE TOPPING

• ▢ 10 oz ricotta cheese, You could also use cottage cheese
• ▢ 1 cup shredded mozzarella
• ▢ 1/2 cup grated parmesan

FOR SERVING

• ▢ Fresh basil
• ▢ Chili flakes

Cook ModePrevent your screen from going dark

Instructions 

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, zucchini, and red bell peppers, and let them sauté for about 5-7 minutes, stirring every few minutes.
• Add in the marinara, tomatoes, spices, and broth, and bring the soup to a boil. Once boiling, throw in the spinach and the noodles. Bring the heat down to low and let the soup simmer for about 15 minutes, or until the noodles are cooked. Give the soup a stir every once in a while to keep the noodles from sticking together.
• As the soup simmers, make the cheese mixture by placing the ricotta, mozzarella, and parmesan into a small blender or food processor. Add a tablespoon of milk and blend. Check the consistency, and keep adding milk by the tablespoon until you have yourself a smooth texture.
• Once the noodles are fully cooked, the soup is ready to serve. Ladle servings into bowls and top each with a generous dollop of the cheese mixture. Garnish with fresh basil and a pinch or two of chili flakes for an extra kick.

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