This Vegetarian Lasagna Soup is easy to make and is so incredibly delicious! Garlic, onion, zucchini, spinach and tomatoes are combined with noodles and topped with ricotta, parmesan, and mozzarella to make this Italian masterpiece!
Lasagna is one of my favorite meals, however it takes so long to prepare. That's what I love about this soup! You're rewarded with all of those amazing flavors but in a fraction of the time as with my Stuffed Pepper Soup!
In fact, amidst all of this cold weather we've been cozying up with a lot of soup lately including my Potato Leek Soup, Autumn Squash Soup, and Southwestern Soup!
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🧾 Ingredients
Lasagna soup uses a lot of the same ingredients you would use for lasagna!
Olive Oil - is used to saute the vegetables and adds some healthy fat.
Vegetables - Garlic, onion, zucchini, and spinach make this recipe souper nutritious! <pun intended> 😉
Vegetable Broth - Use 7 cups of your favorite broth; preferably one that is low-sodium.
Tomatoes - Crushed tomato and a jar of your favorite marinara sauce give this soup its rich Italian flavor.
Noodles - Eight ounces of pasta is used for this recipe. See notes below.
Spices - This recipe uses Italian seasoning and black pepper. I also like to garnish with fresh basil.
Cheese - Swirl in a mixture of ricotta, parmesan, and mozzarella prior to serving!
👩🏻🍳 Instructions
This vegetarian lasagna soup recipe can be made in a large soup pot or dutch oven.
Saute the onion in olive oil over medium heat for 2-3 minutes until tender. Add the garlic and cook for a minute longer.
Add the broth, crushed tomato, marinara sauce, pasta, zucchini, black pepper, and 1 tablespoon of the Italian seasoning.
Bring to a boil and lower heat slightly. Simmer for 20 minutes or until the noodles are tender. Add spinach and cook 2 minutes longer.
Mix the ricotta, mozzarella, parmesan cheeses together with 1 teaspoon of the Italian seasoning.
Add a dollop of the ricotta mixture into each bowl and garnish with fresh basil if desired.
🍄 Substitutions
I found breaking up lasagna noodles to be cumbersome and prefer to use farfalle or bowtie pasta which are perfect bite-sized noodles!
Feel free to mix up the vegetables with whichever you have on hand. Kale, mushrooms, eggplant, yellow squash, bell peppers, broccoli and cauliflower would also be great!
♨️ Storage and Reheating
Store: Place any leftover soup in an airtight container and store in the refrigerator for up to 5 days.
Freeze: I don't recommend freezing this soup as the noodles become mushy when thawed.
Reheat: Heat soup in the microwave on high heat for 1-2 minutes or on the stovetop over medium-high heat until desired temperature is reached. You may need to add water to the soup as the noodles will soak up a lot of the broth!
🔅 Nutrition Tips
If you'd like to increase the protein content of this soup, mix in a can of your favorite beans or lentils (drained + rinsed).
You can lower the sodium content of the soup by using reduced-sodium vegetable broth, crushed tomatoes, and marinara sauce.
🍷 More Italian Recipes
📋 Recipe
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Vegetarian Lasagna Soup
Equipment
- 1 Large Soup Pot or Dutch Oven
Ingredients
- 1 Tablespoon Olive Oil
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 1 medium Zucchini diced (about 2 cups)
- 7 cups Vegetable Broth
- 28 ounce can Crushed Tomatoes
- 24 ounce jar Marinara Sauce
- 8 ounces Pasta see notes below
- 10 ounces Baby Spinach fresh
- 4 teaspoons Italian Seasoning divided
- ¼ teaspoon Black Pepper
- 15 ounces Ricotta Cheese
- ½ cup Mozzarella Cheese shredded
- 2 Tablespoons Parmesan Cheese grated
- Fresh Basil for garnish (if desired)
Instructions
- Saute the onion in olive oil over medium heat for 2-3 minutes until tender. Add the garlic and cook for a minute longer.
- Add the broth, crushed tomatoes, marinara sauce, pasta, zucchini, black pepper, and 1 tablespoon of the Italian seasoning.
- Bring to a boil and lower heat slightly. Simmer for 20 minutes or until the noodles are tender.
- Add spinach and cook 2 minutes longer.
- Mix the ricotta, mozzarella, parmesan cheeses together with 1 teaspoon of the Italian seasoning.
- Add a dollop of the ricotta mixture into each bowl and garnish with fresh basil if desired.
Notes
- You can break 9 sheets of lasagna into 1-2" pieces, however I find it much easier to use farfalle or bow tie pasta which are the perfect bite-sized pieces!
- Feel free to mix up the vegetables with whichever you have on hand. Mushrooms, eggplant, yellow squash, kale, bell peppers, broccoli and cauliflower would also be great!
- If you'd like to increase the protein content of this soup, mix in a can of your favorite beans or lentils (drained + rinsed).
- You can lower the sodium content of the soup by using reduced-sodium vegetable broth, crushed tomatoes, and marinara sauce.
- Store: Place any leftover soup in an airtight container and store in the refrigerator for up to 5 days.
- Freeze: I don't recommend freezing this soup as the noodles become mushy when thawed.
- Reheat: Heat soup in the microwave on high heat for 1-2 minutes or on the stovetop over medium-high heat until desired temperature is reached. You may need to add water to the soup as the noodles will soak up a lot of the broth! Enjoy!