Vegetable Lasagna Soup Recipe

If you’re looking for a cozy, filling dish that bursts with all the comforting flavors of your favorite Italian classic—but in a warm, slurpable form—you’re going to adore my Vegetable Lasagna Soup Recipe. It’s like a big, bubbly hug in a bowl, loaded with fresh veggies and topped with a dreamy cheese blend that melts just right every time. Trust me, once you try this, it might just become your go-to weeknight meal or a crowd-pleaser for casual dinner parties.

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Ingredients You’ll Need

This Vegetable Lasagna Soup Recipe comes together from pantry staples and fresh produce that blend perfectly for a rich, layered flavor. I always recommend grabbing good quality canned tomatoes and fresh herbs if you can—they really make a difference!

• Olive oil: A great base for sautéing veggies without overpowering the flavors.
• Yellow onion: Adds sweetness and depth when sautéed slowly.
• Carrots: Bring a subtle natural sweetness and texture to the soup.
• Garlic: Essential for that savory kick, but don’t burn it to avoid bitterness.
• Vegetable broth: Low sodium to control the saltiness and complement the tomatoes well.
• Water: Just enough to adjust consistency without diluting flavors.
• Diced tomatoes & tomato sauce: The heart of the soup’s rich tomato base.
• Zucchini & yellow squash: Soft but not mushy veggies that soak up the broth nicely.
• Button mushrooms: Add umami and earthiness to balance the sweetness.
• Dried herbs (basil, oregano, thyme, rosemary): This combo delivers classic Italian flavor notes.
• Sugar: Just a bit to cut acidity without making the soup sweet.
• Salt & pepper: For seasoning and to taste.
• Lasagna noodles: Broken into bite-sized pieces—an important step I’ll explain below!
• Spinach: Adds vibrant color and nutrients, stirring in at the end to keep it fresh.
• Cheese blend (mozzarella, parmesan, ricotta): The crowning glory, melting into creamy, cheesy swirls.
• Fresh parsley (optional): For a bright, fresh garnish that perks up each spoonful.

Variations

I love that this Vegetable Lasagna Soup Recipe is such a flexible canvas. Whether you’re tweaking it for diet preferences or just switching out what you have on hand, it adapts beautifully. Feel free to get creative—you’ll find it forgiving and fun!

• Heartier variation: I sometimes toss in cannellini beans for extra protein, and it turns into a cozy powerhouse meal.
• Gluten-free option: Swap traditional lasagna noodles for gluten-free pasta shapes; just adjust cooking time accordingly.
• Seasonal swaps: During fall, I add roasted butternut squash instead of zucchini, which adds a lovely sweetness.
• Spicier twist: A pinch of crushed red pepper flakes works wonders if you like a little heat—my family goes crazy for this kick!

How to Make Vegetable Lasagna Soup Recipe

Step 1: Sauté Your Flavors Into Life

Start by heating the olive oil over medium-high in a large pot—get that pan nice and warm but not smoking. Toss in the chopped onion and diced carrots, and sauté them gently for about 8 minutes until they’re soft and slightly golden. This step builds the flavor foundation, so don’t rush it. Add the minced garlic last and cook just another minute until fragrant—burnt garlic is a common pitfall here, so keep your eyes on it!

Step 2: Build the Brothy Tomato Base

Next, pour in the vegetable broth, water, diced tomatoes, and tomato sauce. Stir in zucchini, yellow squash, sliced mushrooms, and sprinkle your dried herbs: basil, oregano, thyme, and crushed rosemary. A pinch of sugar helps tame the tomato acidity. Season with salt and pepper to taste, keeping in mind you can always adjust later. Bring everything to a boil to wake up those flavors.

Step 3: Pasta Time—To Boil Together or Separately?

Here’s the thing—I discovered that breaking the lasagna noodles into bite-size pieces before adding them directly into the soup saves washing an extra pot. Just toss them right into the boiling broth, then reduce the heat to medium-low and cover. You’ll want to stir occasionally to prevent noodles from sticking to the bottom and clumping together. Depending on your noodles, they usually cook through in 10 to 13 minutes. If you want a firmer pasta texture or less starch in your soup, boil noodles separately and add before serving. Either way works great!

Step 4: Cheese It Up Like a Pro

While the soup simmers, stir together mozzarella, parmesan, and ricotta in a bowl, seasoning lightly with salt. This cheese trio makes all the magic happen—when you add spoonfuls to each serving, they melt into creamy pockets. Don’t skip this step; it’s what elevates the soup from dinner to celebration.

Step 5: Finish with Fresh Greens and Serve

Add the chopped spinach to the pot just before serving; it only needs about 30 seconds to wilt down beautifully. Then ladle the soup into bowls, topping each serving with generous spoonfuls of the cheese mixture and a sprinkle of fresh parsley for brightness. I love how the melted cheese swirls through every bite!

How to Serve Vegetable Lasagna Soup Recipe

Garnishes

I love topping the soup with fresh chopped parsley because it adds a lovely pop of color and a fresh bite. Sometimes I add a sprinkle of extra parmesan for an indulgent touch or a drizzle of good-quality olive oil just before serving to make each spoonful luscious.

Side Dishes

To round out the meal, I usually serve crusty Italian bread or garlic breadsticks for dunking—the perfect way to soak up every drop of the savory broth. A light green salad with a zesty vinaigrette also pairs beautifully, balancing the richness of the soup.

Creative Ways to Present

For a fun dinner party, I’ve served this soup in mini soup crocks with a small parmesan crisp on top, which always impresses guests. You can even swirl the cheese topping in fancy patterns using a toothpick for some Instagram-worthy presentation!

Make Ahead and Storage

Storing Leftovers

I usually cool the leftover soup completely before transferring it to an airtight container and refrigerating. It keeps beautifully for 3 to 4 days, and I find that the flavors actually deepen after resting overnight.

Freezing

This soup freezes well, but I recommend freezing it before adding the spinach and cheese topping, as they don’t thaw well. When ready to eat, thaw overnight in the fridge, then add fresh spinach and cheese before heating.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally to prevent noodles from sticking. Add a splash of broth or water if it feels too thick. Once warmed through, stir in fresh spinach and top with the cheese blend for that fresh-from-the-pot cheesy goodness.

FAQs

Final Thoughts

This Vegetable Lasagna Soup Recipe has become one of my personal favorites because it hits all the right notes: cozy, cheesy, veggie-packed, and just plain delicious. I love sharing it with friends who often tell me it reminds them of a hug from home. So next time you want comfort food made easy and fresh, give this recipe a whirl—you’ll be so glad you did!

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