Lasagna Vegetable Soup Recipe

Of all the comfort foods that grace our family table, lasagna has always held a special, almost mythical, status. It’s the dish reserved for celebrations, for weekends with no plans, for when you need a culinary hug. But let’s be honest, traditional lasagna is a project. It’s a multi-hour, multi-dish affair that, while always worth it, isn’t exactly weeknight-friendly. That’s where this Lasagna Vegetable Soup recipe came into my life and completely changed the game. The first time I made it, the aroma alone was enough to draw everyone into the kitchen. The scent of simmering tomatoes, garlic, and Italian herbs filled the house, promising something spectacular. When I served it, a hush fell over the table. My kids, who can sometimes be skeptical of “soups for dinner,” were instantly won over by the familiar, cheesy, hearty flavors. It had all the soul-soothing goodness of a classic lasagna—the tender noodles, the rich tomato base, the creamy pockets of ricotta—but it all came together in one pot in under an hour. It’s since become our go-to recipe for chilly evenings, busy weeknights, and whenever we crave that lasagna feeling without the lasagna commitment. It’s hearty, packed with vegetables, and feels both indulgent and wholesome all at once. This isn’t just soup; it’s a bowl of pure, unadulterated comfort.

The Ultimate Lasagna Vegetable Soup Recipe

This recipe breaks down the classic Italian dish into a simple, slurpable, and incredibly satisfying soup. We’ve loaded it with a rainbow of vegetables to make it as nutritious as it is delicious.

Ingredients

Here is everything you will need to create this one-pot wonder.

For the Soup Base:

• Olive Oil: 2 tablespoons, extra virgin
• Yellow Onion: 1 large, finely diced
• Carrots: 2 medium, peeled and finely diced
• Celery: 2 ribs, finely diced
• Garlic: 5-6 cloves, minced
• Crushed Tomatoes: 1 can (28 ounces / 794g)
• Vegetable Broth: 6 cups (48 ounces / 1.4 liters), low sodium
• Tomato Paste: 2 tablespoons
• Dried Oregano: 2 teaspoons
• Dried Basil: 2 teaspoons
• Red Pepper Flakes: ½ teaspoon (or more, to taste)
• Bay Leaf: 1
• Salt: 1 ½ teaspoons (or to taste)
• Black Pepper: ½ teaspoon, freshly ground

For the Vegetables & Noodles:

• Zucchini: 1 medium, diced
• Red Bell Pepper: 1 medium, diced
• Lasagna Noodles: 8-10 sheets, broken into bite-sized pieces (about 1-2 inches)
• Fresh Spinach: 5 ounces (about 4-5 cups), roughly chopped

For the Creamy Ricotta Topping:

• Whole Milk Ricotta Cheese: 1 cup
• Grated Parmesan Cheese: ½ cup, plus more for serving
• Fresh Parsley: ¼ cup, finely chopped
• Fresh Basil: 2 tablespoons, finely chopped
• Lemon Zest: 1 teaspoon (optional, but recommended for brightness)
• Salt and Pepper: A pinch of each

Step-by-Step Instructions

Follow these detailed instructions for a foolproof, delicious soup every time.

1. Prepare the Ricotta Topping: In a small bowl, combine the ricotta cheese, ½ cup of Parmesan cheese, chopped parsley, chopped basil, and optional lemon zest. Season with a pinch of salt and pepper. Mix until well combined. Cover and place in the refrigerator until you are ready to serve. This allows the flavors to meld together.
2. Sauté the Mirepoix: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. This classic trio, known as a mirepoix, builds the foundational flavor of the soup. Sauté for 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
3. Bloom the Aromatics: Add the minced garlic and red pepper flakes to the pot. Stir constantly and cook for another minute until fragrant. Be careful not to let the garlic burn, as it can become bitter. This step, known as blooming, releases the full aromatic potential of the garlic and spices.
4. Build the Tomato Base: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly on the bottom of the pot. This deepens the tomato flavor significantly. Pour in the can of crushed tomatoes, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds immense flavor).
5. Simmer the Soup: Add the vegetable broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Stir everything together to combine. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. This simmering time is crucial for the flavors to meld and develop into a rich, cohesive broth.
6. Cook the Vegetables and Noodles: After the initial simmer, add the diced zucchini, diced red bell pepper, and the broken lasagna noodle pieces to the pot. Stir well. Increase the heat back to a medium-low to maintain a gentle simmer. Cook for 10-12 minutes, or until the noodles are al dente (tender with a slight bite). The exact time will depend on the thickness of your lasagna noodles. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
7. Wilt the Spinach: Turn off the heat. Stir in the fresh spinach. The residual heat from the soup will be enough to wilt the spinach perfectly in just a minute or two. This keeps the spinach vibrant green and prevents it from overcooking.
8. Final Touches: Remove the bay leaf from the soup. Taste the broth and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes for an extra kick.

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 380-420 kcal (This is an estimate and can vary based on specific ingredients used, such as the type of ricotta and broth).

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour and 5 minutes

Why This Lasagna Vegetable Soup Will Become Your New Favorite

This isn’t just another soup recipe; it’s a culinary experience that redefines comfort food. Here’s why you’ll find yourself making it again and again.

The Comfort of Lasagna, Minus the Fuss

The biggest barrier to enjoying lasagna on a regular basis is the effort. The layering, the multiple cooking steps, the mountain of dishes—it’s a labor of love. This soup brilliantly captures the essence of that beloved dish without the fuss. You get the rich tomato broth, the tender pasta, the creamy cheese, and the Italian herbs all in one pot. It’s the perfect weeknight solution when a lasagna craving strikes.

A Nutrient-Packed Powerhouse

Unlike many comfort foods that can be heavy and lack nutritional balance, this soup is brimming with goodness. We’ve packed it with onions, carrots, celery, zucchini, bell peppers, and spinach. This rainbow of vegetables provides a wealth of vitamins, minerals, and fiber. It’s a meal that not only comforts your soul but also nourishes your body. You can feel genuinely good about serving this to your family.

Perfect for Meal Prep and Batch Cooking

This recipe makes a generous batch, making it ideal for meal prep. A pot of this soup can provide delicious lunches for several days or be frozen for a future meal. The flavors actually deepen and become even more complex overnight, so leftovers are something to look forward to. For best results, see our tips on cooking the noodles separately if you plan to store the soup for an extended period.

How to Serve Lasagna Vegetable Soup

Serving this soup is all about recreating the lasagna experience in a bowl. Presentation and accompaniments can elevate it from a simple dinner to a memorable meal.

• The Classic Dollop: Ladle the hot soup into individual bowls. Add a generous dollop (or two!) of the prepared ricotta topping right in the center. The cool, creamy ricotta slowly melts into the hot broth, creating luscious, cheesy pockets with every spoonful.
• Extra Cheese, Please: Sprinkle extra grated Parmesan cheese over the top for a salty, umami-rich finish. A sprinkle of shredded mozzarella that melts into gooey strings is also a fantastic and kid-friendly addition.
• A Touch of Green: Garnish with a sprinkle of fresh, finely chopped parsley or basil. This adds a pop of color and a burst of fresh, herbaceous flavor that cuts through the richness of the soup.
• A Drizzle of Oil: For a final touch of elegance and flavor, add a light drizzle of high-quality extra virgin olive oil over the top of each bowl just before serving.
• Don’t Forget the Bread: This soup practically begs for something to be dipped into it. Serve alongside:
  • Crusty garlic bread
  • Warm ciabatta or a French baguette
  • Soft breadsticks
• A Simple Side Salad: To complete the meal, pair the soup with a simple side salad. A light arugula salad with a lemon vinaigrette or a classic Caesar salad provides a fresh, crisp contrast to the hearty soup.

Additional Tips for Soup Perfection

These five tips will help you master this recipe and customize it to your liking.

1. Cook Noodles Separately for Best Leftovers: If you plan on having leftovers for more than a day, the noodles can absorb too much liquid and become mushy. To prevent this, cook the broken lasagna noodles in a separate pot of salted water according to package directions. Store the noodles and the soup base separately in the refrigerator. When you’re ready to eat, simply combine a portion of the soup and noodles in a bowl and reheat.
2. Don’t Skimp on the Mirepoix Sauté: The initial step of sautéing the onion, carrots, and celery is crucial. Don’t rush it. Allowing these vegetables to soften and sweeten slowly over medium heat builds an incredible depth of flavor that forms the foundation of the entire soup.
3. Taste and Adjust Seasoning at the End: The saltiness of your vegetable broth and crushed tomatoes can vary greatly between brands. Always do a final taste test after the soup has finished simmering and before you serve it. Adjust with more salt, pepper, or herbs until the flavor is perfectly balanced. A small squeeze of lemon juice can also brighten up all the flavors.
4. Feel Free to Add More Veggies: This soup is incredibly versatile. Think of the recipe as a template. Feel free to add other vegetables you have on hand. Mushrooms, yellow squash, kale, or even some frozen peas or corn would be delicious additions. Add heartier vegetables like mushrooms with the mirepoix and quicker-cooking ones like kale with the spinach.
5. Use High-Quality Ingredients: With a simple recipe like this, the quality of your ingredients really shines through. Use a good quality extra virgin olive oil, San Marzano or fire-roasted crushed tomatoes for a richer flavor, and fresh herbs for the ricotta topping if possible. It makes a noticeable difference in the final product.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Lasagna Vegetable Soup.

1. Can I make this soup in a slow cooker or Crock-Pot?

Absolutely! This recipe adapts beautifully to the slow cooker. To do so, sauté the mirepoix and garlic on the stovetop as directed in steps 2 and 3. Transfer the sautéed vegetables to your slow cooker. Add the tomato paste, crushed tomatoes, broth, and all dried seasonings. Stir to combine, cover, and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, stir in the broken noodles, zucchini, and bell pepper, and turn the slow cooker to HIGH. Cook until the noodles are tender. Stir in the spinach at the very end. Serve with the ricotta topping as directed.

2. Can I use different types of pasta?

Yes, you can. While broken lasagna noodles give it the most authentic “lasagna” feel, any medium-sized pasta shape will work well. Try using mafalda, rotini, penne, or small shells. Adjust the cooking time according to the package directions for your chosen pasta.

3. How can I make this soup vegan?

Making a vegan version is very simple! The soup base is already vegan. For the topping, use a high-quality vegan ricotta substitute (often made from tofu or cashews). You can also find excellent vegan Parmesan cheese alternatives in most grocery stores. Alternatively, you can create a creamy cashew-based topping by blending soaked raw cashews with nutritional yeast, lemon juice, garlic powder, and a little water.

4. Can I make this soup gluten-free?

Yes. The only ingredient containing gluten is the pasta. Simply substitute your favorite gluten-free lasagna noodles or another gluten-free pasta shape. Be aware that some gluten-free pastas can release more starch, so keep an eye on the soup’s consistency and be prepared to add a splash more broth if it becomes too thick.

5. How can I add protein to this soup?

While this soup is a hearty vegetarian meal on its own, you can easily add protein. For a vegetarian option, stir in a can of rinsed and drained cannellini beans or chickpeas along with the zucchini and noodles. For meat-eaters, you can brown 1 pound of Italian sausage or lean ground beef with the mirepoix at the beginning of the recipe, breaking it up with a spoon as it cooks. Drain any excess fat before proceeding with the rest of the steps.

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