Last fall, I found myself staring at an overflowing vegetable drawer and a serious craving for comfort food. The thought of layering a traditional lasagna felt overwhelming after a long day, but I still wanted that rich, cheesy, tomatoey goodness. That’s when I started experimenting with turning all those veggies into a soup that captures everything we love about lasagna without the fuss. What emerged from my pot that evening became an instant family favorite, much like our popular garlic butter chicken bites recipe.
This veggie loaded lasagna soup has since become my go-to for busy weeknights and lazy weekends alike. It’s one of those magical dishes that somehow manages to feel indulgent while being packed with nutritious ingredients. The first time I served it to friends, they couldn’t believe how much it tasted like actual lasagna, just in spoonable form!
Recipe Overview
Cuisine: Italian-Inspired | Category: Vegetarian Soup | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6
What You’ll Need
When I’m gathering equipment for this vegetarian lasagna soup, I focus on what makes the process smooth. From experience, using a heavy-bottomed Dutch oven prevents burning during the longer simmering time. You’ll notice that having your wooden spoon and ladle ready before starting makes everything flow better. A quick tip: if you don’t have broken lasagna noodles, regular ones work perfectly—just break them into smaller pieces with your hands right over the pot!
INGREDIENTS
I remember once rushing through ingredient prep and accidentally adding the herbs at the wrong time—lesson learned! Now I take those extra minutes to chop everything before heating the oil. There’s something therapeutic about lining up the colorful vegetables and watching them transform in the pot. The scent of garlic and onions sizzling never fails to make my kitchen feel like the coziest place in the house.
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and chopped
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 zucchini, quartered and sliced
- 1 yellow squash, chopped
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 8 lasagna noodles, broken into pieces
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup ricotta cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
PREPARATION
For those new to soup-making, here’s some encouragement: soups are wonderfully forgiving. If you accidentally add too much of one vegetable or not enough of another, it will still turn out delicious. The beauty of this recipe is how the flavors meld together, so don’t stress about perfection. What works for me is tasting as I go and adjusting seasonings right at the end. This approach works well for many of our recipes, including our simple no-bake energy bites.
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened.
- Stir in garlic, zucchini, yellow squash, and mushrooms. Cook for another 5 minutes until vegetables begin to release their moisture.
- Add dried herbs and red pepper flakes, stirring for 30 seconds until fragrant.
- Pour in crushed tomatoes and vegetable broth, bringing to a gentle boil.
- Reduce heat to medium-low, add broken lasagna noodles, and simmer for 15 minutes until noodles are tender.
- Stir in fresh spinach and cook for 2 minutes until wilted.
- Remove from heat and stir in Parmesan cheese.
- Serve bowls topped with a dollop of ricotta, sprinkled with fresh basil and additional Parmesan if desired.
NUTRITION INFORMATION
- Calories: 320 per serving
- Protein: 14g
- Carbohydrates: 45g
- Fiber: 7g
- Fat: 10g
Customizing Your Soup
One thing I appreciate about this veggie lasagna recipe is how adaptable it is to what you have available. Around here, we often swap vegetables based on the season—eggplant works beautifully in summer, while butternut squash adds wonderful sweetness in fall. If you’re looking to boost protein, canned white beans or lentils blend seamlessly into the broth. For those avoiding gluten, whole wheat or gluten-free lasagna noodles work equally well, though cooking times might vary slightly.
Making Ahead and Storage
This comfort soup recipe actually improves after sitting overnight, making it perfect for meal prep. I often double the batch and freeze portions for those nights when cooking feels impossible. A note about storage: the noodles will continue absorbing liquid, so you may need to add extra broth when reheating. For best results, store the soup separately from the ricotta topping and add it fresh when serving. If you’re looking for another make-ahead dessert option, try our stunning summer berry and peach cheesecake.
FREQUENTLY ASKED QUESTIONS
Can I make this vegan?
Absolutely! For a vegan lasagna soup, substitute nutritional yeast for Parmesan and use vegan ricotta. The vegetable broth should be vegan-friendly, and the rest of the ingredients are naturally plant-based.
How long does it keep in the refrigerator?
This dish stays fresh for up to 4 days when stored in an airtight container. The flavors actually deepen, making leftovers even more delicious.
Veggie-Packed Lasagna Soup – Flavorful & Healthy Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Veggie-Packed Lasagna Soup – Flavorful & Healthy Recipe!
Nutrition Information
Can I use no-boil lasagna noodles?
Regular no-boil noodles work perfectly in this recipe. They might require a few extra minutes of cooking time to become tender in the soup.
Conclusion
This Veggie-Packed Lasagna Soup – Flavorful & Healthy has earned its place in my regular rotation because it delivers maximum comfort with minimal effort. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this vegetarian soup recipe adapts to your needs while satisfying those lasagna cravings. I’d love to hear how it turns out in your kitchen—share your creations with me on social media!
