This vegetarian lasagna soup is packed with veggies + lasagna deliciousness! With lasagna flavors and pasta in the soup, plus a hefty dollop of cheesy goodness on top, this veggie lasagna soup is one of my absolute faves.
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Veggie Lasagna Soup
- Ingredients
- Adaptations/Variations
- How to Make Veggie Lasagna Soup
- Tip for Success
- More Veggie-Packed Soup Recipes
The Story Behind the Recipe
Many, many years ago, I developed a vegetarian lasagna soup recipe for another website, and over the years, I’ve made lasagna soup a LOT!
I’ve refined and perfected the recipe, adding more veggies and simplifying where I can, until I’ve landed on a veggie lasagna soup recipe that I adore even more. So I thought it was time to share!
This soup is made with a tomato-broth base, broken-up lasagna pasta, carrots, spinach, zucchini, and white beans, for a hearty soup that’s sort of like a veggie minestrone – but with lasagna noodles! And a big dollop of ricotta-mozzarella blend on top! 😋
Why You’ll Love Veggie Lasagna Soup
If you love veggie lasagna, I think you’ll love this vegetarian lasagna soup! It’s full of flavor + veggies and the beans and cheese add a bit of protein, making it a nice, hearty, satiating affair.
Serve with a nice kale salad and some garlic bread for the full meal deal!
Ingredients
For the lasagna soup:
- Olive oil – For sautéing the first base layer of flavor.
- Onion – Standard yellow onion, diced
- Carrots – Adds nutrition and, together with the onions, a nice backbone of flavor.
- Italian seasoning – The mix of Italian spices can be found in your local grocery store, or you can make your own homemade Italian seasoning (highly recommended!)
- Garlic
- Vegetable broth – Grab a box of low-sodium veggie broth at the store or make your own vegetable broth from scraps in the Crock Pot – it’s super satisfying (and tastes amazing!)
- Crushed tomatoes – Grab your favorite brand from the store. Diced tomatoes will work here, too, if you prefer something a bit chunkier.
- Navy beans – I prefer to use small white navy beans in this soup because they sort of retreat to the background (the pasta and cheese are the star of the show!) but still add heartiness. But I have used cannellini beans and chickpeas often, too – both options work well!
- Salt & pepper
- Zucchini
- Lasagna pasta – You’ll want to break up the pasta, or you can opt for a different pasta if you prefer. Rotini is great!
- Sugar – A weird ingredient for soup, I know, but the sugar helps to balance out the acidity from the tomatoes. I’ve included it as an optional ingredient because sometimes it’s not necessary.
- Spinach – I like to give baby spinach a rough chop before adding it to soup so that the pieces aren’t too big.
- Parsley
For the cheesy goodness:
- Ricotta cheese
- Mozzarella
- Parmesan
- Salt & pepper
Adaptations/Variations
- Vegan/dairy-free lasagna soup: The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.
- Gluten-free veggie lasagna soup: Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!)
- Meat option: If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.
How to Make Veggie Lasagna Soup
Classic one-pot prep is one of the things that makes soup amazing! Grab a soup pot/Dutch oven and saute your aromatics – carrots, onion, Italian seasoning, and garlic. I like to saute the Italian seasoning right up front to really help “wake up” the flavors.
Next, add the tomatoes, beans, and broth. Once that comes to a boil, break in your pasta and add the zucchini.
And then simmer until your pasta is tender! Stir in the parsley and spinach, and then give it a taste. Is it tasting a bit acidic? If so, add the sugar. (Some canned tomatoes can lend an acidic taste, so I like to include the option of a touch of sugar in this recipe to help tame the acid.)
Then, in a small bowl, mix together the ricotta, mozzarella, parm, salt, and pepper.
Scoop out your glorious lasagna soup into individual bowls …
… and top each bowl with a generous dollop of the cheesy ricotta goodness.
And then dig in!
Tip for Success
- Break your lasagna into smaller-than-you-think pieces. We’re talking one-inch pieces. It swells up way more than you think it will!
I hope this veggie lasagna soup becomes a staple for your family like it has mine! It’s such a fun spin on soup – it satisfies that lasagna craving while staying relatively light and nutrient-filled.
More Veggie-Packed Soup Recipes
- Vegetable Barley Soup
- Rustic Winter Vegetable Chowder
- Vegetarian Minestrone
- Squash-Lover’s Minestrone
Veggie Lasagna Soup Recipe
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1/2 medium yellow onion (diced, about 1 cup)
- 2 medium carrots (diced, about 1 cup)
- 1 tablespoon Italian seasoning
- 3 medium garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 15 ounces crushed tomatoes (1 can)
- 15 ounces small white beans (aka navy beans, drained and rinsed)
- 1/2 teaspoon kosher salt (+ more to taste)
- 1/4 teaspoon freshly ground black pepper (+ more to taste)
- 1 small zucchini (diced, about 1 cup)
- 4 ounces lasagna pasta (about a quarter of a box, broken into approx. 1-inch pieces)
- 1 teaspoon sugar (optional, to cut acidity)
- 2 cups baby spinach (lightly chopped)
- 1/2 cup fresh parsley (chopped + more for garnish)
For the cheese topping:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Set a large pot over medium-low heat and add the olive oil. When hot, add the onion, carrots, and Italian seasoning. Cook, stirring occasionally, until the onion and carrots are tender but not browned, about 8 minutes.
- Add the garlic and cook, stirring frequently, for another minute.
- Add the vegetable broth, crushed tomatoes, beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, and add the zucchini and pasta. Reduce to a simmer. Stir and continue to simmer until the pasta is cooked through, 15-20 minutes, continuing to stir occasionally to help keep the pasta from sticking together.
- While the soup simmers, make the cheese topping. In a small bowl, mix together the ricotta, mozzarella, Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- Add the spinach and parsley to the soup, then taste it and, if it's too acidic for your tastes, add the sugar. I almost always add sugar (or honey) personally to mellow out any acidity from the tomatoes, but I wanted to make this ingredient optional in case you don't want to use the added sugar or your particular canned tomatoes are not too acidic.
- Taste again and add more salt and pepper if desired.
- Scoop lasagna soup into bowls and top with a generous spoonful of the cheese topping. Sprinkle with more parsley if desired, and serve.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
Thank you for this absolutely delicious recipe! I made it tonight and it was a big hit! My husband is a meat eater so I just added some beef crumbles to his bowl. I discovered your website a few years ago when I was still new to being a vegetarian. My husband and daughter are both meat eaters so I am the only vegetarian in the house. I really love your recipes as well as your tips and tricks when cooking for a carnivore as well. It’s been extremely helpful, Thank you!
Hi Lisa, your comment made my morning! I’m so happy the veggie lasagna soup was a hit (and that it was easily customizable for your mixed-diet family!) Thank you SO much for the review and for your nice words. 🙂