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5.0 from 3 votes

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 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 2 servings
Calories: 814 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • ½ medium yellow onion diced (about 1 cup)
  • 3 medium cloves garlic minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon kosher salt + more if desired
  • ¼ teaspoon freshly ground black pepper + more if desired
  • 1 24-ounce can whole tomatoes
  • 4 cups 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)
  • ½ cup chopped parsley + more for garnish if desired
For the cheese topping:
  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella
  • ¼ cup shredded Parmesan cheese
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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 Information

Serving 6servings Calories 814kcal (41%) Carbohydrates 86g (29%) Protein 42g (84%) Fat 35g (54%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Cholesterol 93mg (31%) Sodium 1380mg (58%) Potassium 975mg (28%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 2523IU (50%) Vitamin C 43mg (48%) Calcium 652mg (65%) Iron 4mg (22%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 814

% Daily Value*

Serving 6servings
Calories 814kcal 41%
Carbohydrates 86g 29%
Protein 42g 84%
Fat 35g 54%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Cholesterol 93mg 31%
Sodium 1380mg 58%
Potassium 975mg 21%
Fiber 8g 32%
Sugar 10g 20%
Vitamin A 2523IU 50%
Vitamin C 43mg 48%
Calcium 652mg 65%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.