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Appetizers/ Entrees/ Recipes/ Sides/ Vegetarian Recipes

Vegetable Lasagna Soup

Vegetable Lasagna Soup

What if I told you that you can have your lasagna and eat it too? This soup makes it happen.

Lasagna is one of life’s greatest gifts. Cheesy, comforting goodness–though definitely not the most waistline-friendly. So not cool. But with this soup, you get all of the tasty goodness of lasagna in a lighter, soupier form.

Don’t get me wrong. This isn’t, like, a soupy lasagna. It’s Vegetable Lasagna Soup! Its tomato-y base is made with veggie broth and Italian seasonings–I was going for the flavor profile of marinara. Then we load up on the vegetables–mushrooms, spinach, and zucchini if you like. And then there are even some white beans for some added protein. They’re perfect.

Vegetable Lasagna Soup

Of course, lasagna noodles are the first type of pasta we want to reach for here. I like to break them into bite-size pieces, but even then, they can be a little unwieldy while eating. Rotini is a solid choice that’s a little easier to eat–though perhaps a little less fun.

The dollop-de-résistance? A little signature cheesy goodness in soup-topper form. We mix together creamy ricotta, mozzarella and Parmesan, then plop a big spoonful right on top. Just drag a little cheesiness into every bite of soup, and you might just forget about plain ol’ traditional cheesy lasagna. Psh. Boring.

Vegetable Lasagna Soup

Vegetable Lasagna Soup

All the flavors of traditional lasagna, in a lighter--yet equally comforting--vegetarian soup. Inspired by Food Network Magazine's Lasagna Soup.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion diced (about 1 cup)
  • 3 medium cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt + more if desired
  • 1/4 teaspoon freshly ground black pepper + more if desired
  • 1 24-ounce can whole tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 15-ounce can cannellini beans or white kidney beans, drained
  • 4 ounces white mushrooms sliced
  • 1 medium zucchini diced (optional)
  • 1 bay leaf
  • 6 ounces lasagna pasta broken into bite-size pieces (can also use rotini or other curly pasta of choice)
  • 4 lightly-packed cups baby spinach roughly chopped (about 3 ounces)
  • 1/2 cup chopped parsley + more for garnish if desired

For the cheese topping:

  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  • Set a large soup pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring, for one minute. Add the tomatoes and break them up with a sturdy spoon or mash with a masher. Add the vegetable broth, beans, mushrooms, zucchini (if using) and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes. Add pasta and cover again. Simmer until the pasta is tender, about 10 minutes more.
  • While the soup simmers, make the cheese topping. In a small bowl, stir together the ricotta, mozzarella, Parmesan, salt and pepper. Taste and add additional salt and pepper if desired. Set aside.
  • Remove the bay leaf from the soup. Stir in the spinach and parsley and cook until the spinach is wilted, about one minute. Taste and add additional salt and pepper if desired.
  • Ladle soup into individual bowls and top with a big dollop of the cheese mixture and a sprinkle of chopped parsley if desired, then serve.

Nutrition

Serving: 6servings
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

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11 Comments

  • Reply
    Millie | Add A Little
    February 16, 2015 at 11:03 am

    How warming and delicious!

  • Reply
    Laura (Tutti Dolci)
    February 16, 2015 at 1:28 pm

    What a comforting, warming soup! I love this healthier spin on lasagna!

  • Reply
    Emma {Emma's Little Kitchen}
    February 16, 2015 at 3:33 pm

    This looks SO GOOD! What a great way to get your lasagne fix 🙂

  • Reply
    JulieD
    February 16, 2015 at 3:52 pm

    Love this…it looks so good, kare!

  • Reply
    Tamara
    February 16, 2015 at 3:57 pm

    The photos are lovely, and the soup looks scrumptious!

  • Reply
    Lori @ RecipeGirl
    February 16, 2015 at 6:06 pm

    This is my kind of soup! Incredibly delicious!

  • Reply
    Jennifer @ Delicious Everyday
    February 17, 2015 at 8:10 am

    Wow! That soup is absolutely mouth-watering! The ricotta, mozzarella and parmesan mix sure makes the soup very interesting!

  • Reply
    Joanne
    February 21, 2015 at 9:58 am

    I made lasagna soup a few years ago and it was AWESOME…but nowhere near as veggie-stuffed as this, which just seems like a shame! Obviously I need to give this a try. Also, that cheese plop in the center – pure fabulous.

  • Reply
    Loubelou
    May 13, 2015 at 5:00 am

    I made this soup for my parents when they came to visit. We made twice as much as we thought we’d need but it was all eaten. Sooo yummy.

  • Reply
    Susan
    November 21, 2015 at 8:52 pm

    OMG. I’ve had this on my to make list forever and finally did tonight. I was hoping for tasty vegetable soup. But no – it’s really, truly lasagna soup.

  • Reply
    Jennifer
    December 2, 2020 at 11:17 am

    5 stars
    this is so yummy and a much healthier alternative to full on lasagna!! I made this yesterday and the only thing I did differently was to use an immersion blender when I added the tomatoes to help break them up- it worked perfectly!

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