This one-pot vegetable soup is so good and filling. It’s packed with vegetables, and you won’t even miss the meat. If you like lasagna and soup, this is going to be your new favorite dinner. It’s a warm, delicious way to eat more veggies.
Just like my Busy Day Soup and Creamy Ham and Potato Soup have become my saviors on those chaotic days, I’ve got a new hero in my kitchen: Garden Vegetable Lasagna Soup.
Picture this: you’re racing against the clock, craving something hearty but easy, and that’s where this soup steps in. With just a few minutes needed to throw everything into the pot, it’s your new best friend for meal planning.
So, say a big goodbye to the stress of figuring out what to cook every day and hello to a week filled with delicious, ready-when-you-are meals.
Vegetarian Lasagna Soup is all about making sure you get a warm, comforting meal without the fuss, perfectly fitting into your busy life.
Why You’ll Love This Vegetable Lasagna Soup:
- Good for You: With loads of veggies like zucchini and spinach, it’s a healthy meal that gives your body the good stuff it needs.
- Versatile: You can adjust the recipe by adding your favorite veggies or adjusting the spices.
- Cheese Happiness: The cheesy topping, like ricotta and mozzarella, makes the soup creamy and extra delicious.
What is Vegetable Lasagna Soup?
Vegetable Lasagna Soup combines the beloved flavors of traditional lasagna in a comforting, easy-to-eat soup form.
It stands out from regular tomato-based vegetable soups by incorporating fresh garden veggies like zucchini, carrots, and spinach, alongside aromatic onions and garlic, in a tomato broth.
Broken lasagna noodles add a satisfying bite, making the soup hearty. A cheesy topping brings the classic lasagna taste full circle. It’s essentially lasagna served as a warm, inviting soup.
Adding Meat to Lasagna Soup
Incorporating meat into Vegetable Lasagna Soup transforms it into a heartier, more robust meal, perfect for those looking for extra protein.
To add meat, simply brown 1 pound of ground beef or Italian sausage with the onions and garlic at the beginning of the cooking process. This step not only cooks the meat but also infuses the soup with a deeper, savory flavor that echoes the comforting essence of traditional lasagna.
For a lighter version, ground turkey or chicken can be used as an alternative.
A heartfelt thanks to the original creator of Lasagna Soup, found at A Farmgirl’s Dabbles, for crafting such a delicious and innovative meal.
Troubleshooting
- Too Thick: If the soup is too thick, add additional vegetable broth or water in small increments until reaching the desired consistency.
- Overcooked Noodles: If the lasagna noodles become overcooked and mushy, cook them separately and add just before serving. Alternatively, slightly undercooked them in the soup.
- Vegetables Not Softening: Ensure that the vegetables are chopped into smaller, uniform pieces for even cooking. If needed, extend the sautéing time until they begin to soften.
- Wilted Spinach Issues: If the spinach becomes overcooked and loses its vibrant color, add it towards the end of the cooking process or just before serving.
- Soup Too Watery: If the soup is too watery, allow it to simmer uncovered for longer to reduce the liquid. Alternatively, thicken with a small amount of tomato paste or a cornstarch slurry.
Storing Ideas
Before storing the leftovers from this lasagna soup, we have to pay attention to a few things to make everything perfect:
- Fridge: Let the soup cool completely before storing it. Transfer the leftovers to the airtight container and store them in the fridge for about 5 days.
- Freezer: If you have a large batch, transfer the soup into airtight freezer-safe containers or heavy-duty freezer bags and store it in the freezer for up to 3 months.
Hearty Vegetable Lasagna Soup
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 medium carrot diced
- 1 medium zucchini diced
- 15 oz can diced tomatoes
- 15 oz can tomato sauce
- 1 tbsp Italian seasoning
- 6 cups vegetable broth
- 8 oz lasagna noodles
- 2 cups baby spinach chopped
Cheese Topping
- 1 cup ricotta
- 1 cup shredded mozzarella divided
- 1/4 cup Parmesan grated or shredded
- 1/8 tsp salt
- Freshly cracked pepper
Instructions
- Combine ricotta, half of the shredded mozzarella, Parmesan, salt, and freshly cracked pepper in a medium-sized bowl. Mix well until all ingredients are evenly incorporated. Set aside.
- In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
- Wash and dice the zucchini and carrots, then add them to the pot. Continue to sauté for an additional 3-4 minutes or until the vegetables begin to soften.
- Add in the diced tomatoes, tomato sauce, and Italian seasoning. Stir to combine.
- Pour the vegetable broth to the pot, bringing the mixture to a gentle boil.
- Break the lasagna noodles into smaller pieces and add them to the pot. Cook according to the package instructions or until the noodles are al dente.
- Once the noodles are cooked, reduce the heat to low and stir in the chopped baby spinach. Allow the spinach to wilt into the soup.
- Adjust the seasoning if necessary. Add more salt and pepper to taste.
- Transfer the soup into bowls. Top each serving with a generous dollop of the cheese topping and sprinkle the remaining mozzarella on top.
- Optionally, garnish with additional Parmesan and freshly chopped basil or parsley.
Nutrition Information
The nutritional information provided on this website is intended to be a helpful reference and convenience for our users. It is offered as a courtesy and is based on data primarily sourced from the USDA Food Composition Database.
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