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

Scale

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

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Instructions

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.
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.
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.
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.
Add spinach to the soup: Stir the chopped spinach into the soup and cook until wilted, which will take about 30 seconds.
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