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Vegetable Lasagna Soup with Cheesy Topping Recipe

Avatar photoByEmily
Jump to Recipe· 4.7 from 71 reviews

If you’re craving comfort food with a fun twist, let me introduce you to this fan-freaking-tastic Vegetable Lasagna Soup with Cheesy Topping Recipe. It’s like all the best parts of a classic lasagna got cozy in a bowl, bubbling with fresh veggies, rich tomato goodness, and that heavenly cheesy dollop on top. Trust me, once you make this, it’ll be a favorite weeknight go-to that’s both satisfying and surprisingly easy to pull together.

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Why You’ll Love This Recipe

  • Comfort in a Bowl: All the classic lasagna flavors combined into a warm, easy-to-eat soup that feels like a big hug on a chilly night.
  • Loaded with Veggies: You get a ton of fresh vegetables in every bite, making it hearty and nutritious without being heavy.
  • Cheesy Topping Magic: The creamy blend of mozzarella, parmesan, and ricotta melting on top is pure dreamy indulgence.
  • Easy Weeknight Meal: Made with pantry staples and fresh produce, this soup comes together in under an hour without any fuss.
A white pot filled with a thick tomato-based vegetable soup, featuring visible layers of different colored vegetables like green spinach, yellow squash, orange carrots, red tomatoes, and white mushrooms, all mixed in a rich red broth. Fresh green herbs are sprinkled on top, adding a fresh look. The pot sits on a wooden surface with a piece of bread nearby, and a woman's wooden spoon is dipping into the soup. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Vegetable Lasagna Soup with Cheesy Topping, vegetable lasagna soup, easy lasagna soup, hearty vegetable soup, cheesy lasagna soup recipe this …

Ingredients You’ll Need

This Vegetable Lasagna Soup with Cheesy Topping Recipe uses a lovely medley of veggies and classic Italian seasonings, all coming together to mimic the comforting layers of lasagna in a cozy soup. When shopping, look for fresh, firm vegetables, and don’t skimp on the cheese quality—it really shines here.

Flat lay of a small white ceramic bowl of golden olive oil, one medium yellow onion cut in halves showing fresh rings, three medium diced bright orange carrots, four whole garlic cloves with papery skins, one medium zucchini chopped with shiny green skin, one medium yellow squash chopped with smooth yellow skin, a handful of sliced fresh button mushrooms with white stems and caps, two small white ceramic bowls—one filled with vibrant red diced tomatoes and one with deep red tomato sauce, a neat stack of broken bite-size pieces of uncooked lasagna noodles, a small white ceramic bowl of loosely packed bright green chopped spinach, a small white ceramic bowl of mixed shredded mozzarella, parmesan, and ricotta cheeses with creamy textures, a few sprigs of fresh green parsley placed symmetrically on a simple white ceramic plate, all ingredients fresh and natural, arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegetable Lasagna Soup with Cheesy Topping, vegetable lasagna soup, easy lasagna soup, hearty vegetable soup, cheesy lasagna soup recipe
  • Olive oil: A good quality extra virgin olive oil adds richness and helps soften the veggies perfectly.
  • Yellow onion: Adds a subtle sweetness that forms the base of the soup’s flavor.
  • Carrots: Their natural sweetness balances the acidity of the tomatoes beautifully.
  • Garlic: Essential for that unmistakable Italian aroma—freshly minced is best.
  • Vegetable broth: Use low-sodium for better control over seasoning.
  • Water: Helps adjust the soup consistency without thinning out the flavor.
  • Diced tomatoes & tomato sauce: The heart of any good tomato-based soup, they bring a robust, savory note.
  • Zucchini and yellow squash: These tender veggies add a delicate texture and mild flavor.
  • Button mushrooms: Give the soup an earthy depth that reminds me of traditional lasagna fillings.
  • Dried herbs (basil, oregano, thyme, rosemary): Classic Italian herbs that marry all the flavors together.
  • Sugar: Just a pinch to cut the acidity of the tomatoes.
  • Salt and black pepper: Adjust these to your taste to make the flavors pop.
  • Lasagna noodles: Broken into bite-sized pieces, they soak up all that delicious broth like magic.
  • Spinach: Fresh and roughly chopped, it wilts quickly, adding color and nutrition.
  • Fresh parsley (optional): Adds a fresh pop and brightness as a garnish.
  • Mozzarella, parmesan, ricotta cheeses: The trio that forms the luscious cheesy topping—the real star of the show.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Vegetable Lasagna Soup with Cheesy Topping Recipe is how easy it is to personalize. You can really play around with the vegetables or even swap out cheeses to suit your family’s tastes or whatever you have on hand.

  • Add Protein: When I want a heartier meal, I stir in cooked Italian sausage or shredded chicken—adds a nice punch.
  • Make it Vegan: Swap out the cheese topping for a cashew cream or your favorite vegan cheese blend, and use vegetable broth accordingly.
  • Seasonal Veggies: Feel free to toss in whatever’s fresh—like bell peppers, eggplant, or kale—depending on the season. It’s a great way to use up produce!
  • Spicy Kick: Add a pinch of red pepper flakes while sautéing garlic if you’re in the mood for some heat.

How to Make Vegetable Lasagna Soup with Cheesy Topping Recipe

Step 1: Sauté Aromatics and Veggies Just Right

Start by heating olive oil over medium-high heat in a large pot—you want it hot enough to gently sizzle but not burn. Toss in chopped onions and carrots, then let them soften and become slightly sweet; this usually takes around 8 minutes. When the onion is translucent and the carrots have mellowed, add your minced garlic and sauté for just a minute to release that fragrant aroma without turning bitter. This step builds the hearty, rich base for your soup, so take your time here!

Step 2: Simmer Your Soup with Veggies and Herbs

Next, pour in your vegetable broth, water, diced tomatoes, and tomato sauce. Toss in the zucchini, yellow squash, sliced mushrooms, and your carefully measured dried herbs—basil, oregano, thyme, and rosemary—and add a touch of sugar to balance the acidity. Season with salt and pepper. Bring this beautiful mixture to a gentle boil before adding the broken lasagna noodles. The noodles cook right in the soup, soaking up all those lovely flavors. Just keep the heat at medium-low and let it simmer with the pot covered. Stir occasionally to prevent the noodles from sticking. Expect this to take about 10-13 minutes until the noodles are tender but not mushy.

Step 3: Stir in Fresh Spinach and Prepare the Cheesy Topping

While your noodles are finishing up, stir in the chopped spinach—it wilts almost instantly, so it only needs about 30 seconds to add its leafy goodness. Then, mix together your mozzarella, parmesan, and ricotta cheeses in a bowl, seasoning lightly with a pinch of salt. This cheesy blend is what truly elevates the soup—it melts into the hot bowl with creamy, dreamy goodness.

Step 4: Serve with a Generous Cheesy Dollop

Ladle your piping hot soup into bowls and top each serving with a spoonful of the cheese mixture. You don’t need to stir it in completely—the cheeses will melt beautifully, like little pockets of creamy lasagna bites in every spoonful. Sprinkle on fresh chopped parsley for a bright finish if you like. Get ready for some serious comfort-food bliss!

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Pro Tips for Making Vegetable Lasagna Soup with Cheesy Topping Recipe

  • Break the Noodles Small: I learned the hard way that breaking lasagna noodles into bite-size pieces makes the soup easier to eat and prevents big clumps.
  • Stir Often: Noodles tend to stick to the bottom, so give it a good stir every few minutes while simmering to keep everything even.
  • Use Fresh Herb Garnish: Fresh parsley on top adds a bright contrast that really wakes up the soup’s flavors.
  • Don’t Overcook Pasta: Keep a close eye so the lasagna noodles stay tender but not mushy—this keeps your soup texture perfect.

How to Serve Vegetable Lasagna Soup with Cheesy Topping Recipe

A white bowl with a tomato-based soup filled with sliced mushrooms, yellow squash, spinach leaves, and pieces of lasagna noodles, topped with a large spoonful of white ricotta cheese and sprinkled with chopped green herbs, all placed on a white marbled surface. Next to the bowl is a gold spoon and some scattered chopped herbs. In the background, there is another similar bowl of soup and a small stack of sliced bread on the right. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Lasagna Soup with Cheesy Topping, vegetable lasagna soup, easy lasagna soup, hearty vegetable soup, cheesy lasagna soup recipe

Garnishes

I like to keep it simple and fresh with a sprinkle of chopped parsley or basil right on top—that little green pop brightens the rich cheese and tomato flavors beautifully. Sometimes, I’ll even add a touch of crushed red pepper flakes for a subtle heat that my family adores.

Side Dishes

Because this soup is already packed with veggies and pasta, I usually keep sides light—like a crisp Caesar salad or some toasted garlic bread for dunking. It’s a perfect way to round out a cozy meal without overdoing it.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—everyone loves digging into an edible bowl that soaks up the soup juices and cheese. Another fun idea is layering it in clear mason jars for a lasagna-inspired “deconstructed” presentation that’s equal parts cute and clever.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I like to cool the soup completely before sealing to avoid condensation that can make the noodles mushy. When ready to eat, just reheat gently on the stove.

Freezing

Freezing is a bit tricky because the pasta can get a little soft, so I recommend freezing the soup without the cheese topping. Freeze in portion-sized containers, and add the fresh cheese topping only after reheating.

Reheating

Reheat the soup gently on the stove over low-medium heat, stirring occasionally. Once warmed through, add in a fresh spoonful of your cheese blend to recreate that gooey, cheesy topping you love. Trust me, it tastes like it’s just come off the stovetop!

FAQs

  1. Can I make Vegetable Lasagna Soup with Cheesy Topping Recipe gluten-free?

    Absolutely! Just swap the regular lasagna noodles for gluten-free ones and be sure to check that your broth and tomato products are gluten-free as well. The rest of the recipe stays the same and is just as delicious.

  2. Can I prepare this soup ahead of time?

    You can prep the soup base a day ahead and refrigerate it. I recommend waiting to add the noodles and spinach until you’re ready to reheat and serve, so they stay fresh and don’t get soggy.

  3. Is it possible to use fresh herbs instead of dried?

    Yes! You can substitute 1 tablespoon of fresh herbs for every teaspoon of dried. Add fresh herbs towards the end of cooking to preserve their bright flavors.

  4. What cheeses work best for the topping?

    The classic trio of mozzarella, parmesan, and ricotta gives the best creamy, melty texture and flavor combo in this soup. You can adjust the ratios or substitute with similar cheeses, but I love how these three work together perfectly.

Final Thoughts

This Vegetable Lasagna Soup with Cheesy Topping Recipe holds a special place in my heart because it brings cozy Italian comfort without the fuss of assembling a layered lasagna. I absolutely love how it simmers together, with vegetables bursting with flavor and pasta mingling in the tomato broth, all crowned by that dreamy cheese topping. If you’re looking for a warm, satisfying, and veggie-packed meal that feels like a celebration in every bowl, this one’s for you. Give it a try—I can’t wait to hear how much your family falls in love with it too!

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Vegetable Lasagna Soup with Cheesy Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 71 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 7 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian
Print Recipe

Description

This hearty Vegetable Lasagna Soup combines a medley of fresh vegetables simmered in a rich tomato broth with broken lasagna noodles. It’s topped with a creamy blend of mozzarella, parmesan, and ricotta cheeses that melt beautifully into the warm soup, creating a comforting and satisfying dish that captures all the flavors of traditional lasagna in a cozy bowl.

Ingredients

Vegetables and Aromatics

  • 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 (8 oz) medium zucchini, ends trimmed, chopped
  • 1 (8 oz) medium yellow squash, ends trimmed, chopped
  • 5 oz button mushrooms, sliced
  • 3 cups packed spinach (3 oz), roughly chopped
  • 3 Tbsp chopped fresh parsley (optional)

Liquids

  • 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

Herbs and Seasonings

  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme, crushed
  • 1/2 tsp dried rosemary, crushed
  • 1 tsp sugar
  • Salt and freshly ground black pepper to taste

Pasta and Cheese

  • 8 lasagna noodles (7 oz), broken into bite size pieces
  • 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 the oil and sauté vegetables: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and diced carrots, cooking and stirring occasionally until softened, about 8 minutes. Then add the minced garlic and sauté for an additional 1 minute until fragrant.
  2. Add liquids and vegetables to simmer: Stir in the vegetable broth, water, diced tomatoes, tomato sauce, chopped zucchini, yellow squash, sliced mushrooms, dried basil, oregano, thyme, rosemary, sugar, and season with salt and freshly ground black pepper to taste.
  3. Cook the pasta in the soup: Bring the soup to a boil, then add the broken lasagna noodles directly into the pot. Reduce the heat to medium-low and cover the pot. Let it simmer, stirring occasionally to prevent noodles from sticking to the bottom, until the pasta is tender, about 10 to 13 minutes.
  4. Prepare the cheese mixture: While the pasta cooks, combine the shredded mozzarella, parmesan, and ricotta cheeses in a bowl. Season lightly with salt to taste and mix well.
  5. Add spinach to the soup: Stir the chopped spinach into the soup and cook until wilted, which will take about 30 seconds.
  6. Serve with cheese topping: Ladle warm soup into bowls and top each serving with spoonfuls of the cheese mixture. Lightly swirl the cheese into the soup so it melts beautifully. Garnish with chopped fresh parsley if desired.

Notes

  • This vegetarian soup is hearty and filling, packed with fresh vegetables that make it a fulfilling meal without any meat.
  • Breaking the lasagna noodles into bite-sized pieces allows them to cook evenly and makes the soup more manageable to eat.
  • If preferred, you can boil the pasta separately to control texture better, then add it to the soup before serving as noted in the recipe.
  • The cheese topping melts quickly into the hot soup, creating creamy pockets of flavor reminiscent of classic lasagna.
  • Using low-sodium vegetable broth helps control the overall salt content of the soup.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 13 g
  • Sodium: 1348 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 38 mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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