Categorized:

  • Fall Faves
  • Main Dish
  • Soups

Tagged:

  • basil
  • carrots
  • garlic
  • mozzarella
  • mushrooms
  • olive oil
  • onions
  • oregano
  • parmesan
  • parsley
  • ricotta
  • rosemary
  • spinach
  • squash
  • thyme
  • tomato sauce
  • tomatoes
  • vegetable broth
  • zucchini
Vegetable Lasagna Soup - 1

Vegetable Lasagna Soup

Ingredients

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

Cheese mixture

  • 1 1/4 cups (5 oz) shredded mozzarella cheese
  • 1/2 cup (2 oz) finely shredded parmesan cheese
  • 8 oz ricotta cheese

Instructions

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

Notes

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