Hearty Vegetable Lasagna Soup

vegetarian lasagna soup in a bowl topped with ricotta cheese blend

Hearty Vegetable Lasagna Soup

Learn how to make this easy Vegetable Lasagna Soup ready in just 30 minutes. Loaded with fresh veggies like zucchini and carrots, then topped with a delicious creamy mix of ricotta and mozzarella, this vegetarian soup recipe is super filling and has all the cozy flavors of regular lasagna. Great for quick dinners on busy nights!

Course Main Course

Cuisine American

Keyword vegetarian lasgna soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 278kcal

Author Ioana

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