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–+ servings
vegetable lasagna soup in a rustic ceramic bowl with a gray and white striped napkin and a gold spoon.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Veggie Lasagna Soup Recipe

Light yet hearty, this vegetable lasagna soup is full of garden vegetables along with white beans and lasagna noodles, all topped with a glorious dollop of cheesy goodness. Bonus: It comes together quickly, in just over 30 minutes!
Yield: 6

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.

Notes

Vegan/dairy-free option:

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, or even make your own vegan ricotta) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.

Gluten-free option:

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.

Nutrition Facts

Serving: 1g, Calories: 390kcal, Carbohydrates: 48g, Protein: 19g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 32mg, Sodium: 580mg, Potassium: 849mg, Fiber: 12g, Sugar: 8g, Vitamin A: 5272IU, Vitamin C: 25mg, Calcium: 294mg, Iron: 4mg