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Vegetable Lasagna Soup
5 from 15 votes

Vegetable Lasagna Soup

Vegetable Lasagna Soup blends broken lasagna noodles into a rich vegetable broth enriched with diced tomatoes, tomato sauce, and a mix of vegetables including zucchini, squash, mushrooms, and spinach. Aromatic herbs like basil, oregano, thyme, and rosemary add depth, while a creamy cheese mixture of mozzarella, Parmesan, and ricotta finishes each serving. The result is a comforting soup that echoes the flavors and structure of traditional lasagna in a spoonable form.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 7
Course: Soup
Cuisine: Italian

Ingredients

  • 2 Tbsp olive oil
  • 1 yellow onion chopped (1 1/2 cups, medium
  • 1 1/2 cups carrot about 3 medium, diced
  • 4 cloves garlic minced (1 1/2 Tbsp
  • 1 (32 oz) carton vegetable broth low-sodium
  • 1/2 cup water
  • 2 (14.5 oz) cans diced tomatoes
  • 2 (8 oz) cans tomato sauce
  • 1 (8 oz) zucchini ends trimmed, chopped, medium
  • 1 (8 oz) yellow squash ends trimmed, chopped, medium
  • 5 oz button mushrooms sliced
  • 2 tsp basil dried
  • 1 tsp oregano dried
  • 1/2 tsp thyme crushed, dried
  • 1/2 tsp rosemary crushed, dried
  • 1 tsp sugar
  • salt freshly ground
  • black pepper freshly ground
  • 8 lasagna noodles broken into bite size pieces (see important note, 7 oz
  • 3 cups (packed) spinach roughly chopped, 3 oz
  • 3 Tbsp parsley optional, chopped, fresh
Cheese mixture
  • 1 1/4 cups mozzarella cheese 5 oz shredded
  • 1/2 cup Parmesan Cheese 2 oz finely shredded
  • 8 oz ricotta cheese

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add onion and carrot and saute until softened, about 8 minutes. Add garlic and saute 1 minute longer. 
  3. Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste.
  4.  Bring to a boil then add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low. 
  5. Cover and simmer, stirring occasionally (loosen any noodles that may stick to the bottom when stirring), until pasta is tender, about 10 - 13 minutes.
  6. Meanwhile in a mixing bowl stir together mozzarella, parmesan and ricotta while seasoning lightly with salt to taste.
  7. Stir spinach into soup and allow to heat through until wilted (it will wilt quickly, about 30 seconds). 
  8. Serve soup warm topped with spoonfuls of the cheese mixture (just swirl it lightly into your personal serving - it will melt quickly) and sprinkle with parsley if desired.
  9. Recipe source: inspired by my other lasagna soup and Recipe Runner

Notes

  • Cook lasagna noodles separately if not serving soup immediately to prevent soggy noodles; omit 1/2 cup broth and water in soup base accordingly.
  • When cooking noodles separately, add them to individual servings just before eating for best texture.
  • Simmer the soup long enough to soften zucchini, squash, and mushrooms even if noodles are cooked separately.