Lu-Ann Simon October 18, 2025

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Veggie-Loaded Lasagna Soup (vegetarian)

Name: Veggie-Loaded Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 cup diced onion (about 1/2 a large onion); 1 cup diced carrots (about 2 large carrots); 1 cup diced zucchini (about 1 small zucchini); 3/4 teaspoon salt (divided); 2 tablespoons balsamic vinegar; 2 cups pasta sauce; 2 cups vegetable broth; 3-4 cups loosely packed baby spinach (roughly chopped); 6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces; 1/3 cup grated parmesan cheese (optional); Shredded mozzarella cheese and/or ricotta cheese for serving (optional); Fresh basil, chopped (for garnish, optional)

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As the days grow shorter and a crisp chill fills the air, there’s nothing quite like a steaming bowl of Veggie-Loaded Lasagna Soup to cozy up your kitchen and warm your heart. This delightful twist on a classic dish combines the comforting essence of lasagna with the soul-soothing qualities of soup. Perfect for chilly evenings or a relaxed family dinner, this meal brims with vibrant vegetables, rich flavors, and plenty of cheesy goodness. Whether you’re gathered around the table with loved ones or savoring a quiet night in, this soup makes every moment feel special.

Reasons to Adore This Veggie-Loaded Lasagna Soup (vegetarian)

What makes Veggie-Loaded Lasagna Soup a standout choice for your next meal? For starters, it’s not only incredibly delicious but also packed with nutrients, making it a wholesome option for vegetarians and veggie lovers alike. The combination of fresh veggies, aromatic herbs, and comforting pasta creates a dish that is both satisfying and invigorating.

Here are some reasons you’ll fall in love with this recipe:

A warming, hearty meal that’s perfect for cold nights
Packed with nutrients from a variety of vegetables
Versatile and adaptable to suit your taste preferences
Quick and easy to prepare — ideal for busy weeknights
Engaging and delightful flavors that please everyone

Gather These Ingredients

To create this mouthwatering Veggie-Loaded Lasagna Soup, you’ll want to have the following ingredients on hand. Feel free to swap in your favorite vegetables or adjust the seasonings according to your palate.

2 tablespoons olive oil
1 cup diced onion (about 1/2 a large onion)
1 cup diced carrots (about 2 large carrots)
1 cup diced zucchini (about 1 small zucchini)
3/4 teaspoon salt (divided)
2 tablespoons balsamic vinegar
2 cups pasta sauce
2 cups vegetable broth
3-4 cups loosely packed baby spinach (roughly chopped)
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces
1/3 cup grated parmesan cheese (optional, omit for dairy-free or vegan option)
Shredded mozzarella cheese and/or ricotta cheese for serving (optional, omit for dairy-free or vegan option)
Fresh basil, chopped (for garnish, optional)

Step by Step to Craft Veggie-Loaded Lasagna Soup (vegetarian)

Start by heating the olive oil in a large pot over medium-high heat. Once the oil shimmers, add the diced onion and carrots, cooking for 2 to 3 minutes until they begin to soften.
Next, stir in the zucchini and continue to cook for about 2 more minutes, or until it starts to soften. Don’t forget to mix in 1/2 teaspoon of salt to enhance the flavors.
Then, add the balsamic vinegar to the pot, using a wooden spoon to scrape up any browned bits clinging to the bottom. This will infuse your soup with deep, rich flavors.
Stir in the pasta sauce and vegetable broth, bringing the mixture to a gentle simmer. The aroma will start to fill your kitchen as you stir the ingredients together.
Once the soup is simmering, add the broken lasagna noodles to the pot. Cook until the noodles are tender, about 10 to 12 minutes, or according to the package directions.
After the noodles are done cooking, stir in the remaining 1/4 teaspoon of salt, the chopped spinach, and the grated parmesan cheese, if using. Allow the spinach to wilt in the warm soup for a minute or two, then taste and adjust seasoning if needed.
Finally, ladle the soup into bowls and top with a sprinkle of shredded mozzarella or a dollop of ricotta cheese, if desired. Finish with fresh basil on top, and enjoy your warm, hearty creation.

Prep ~ 10 minutes, Cook ~ 20 minutes, Total ~ 30 minutes, Servings ~ 6, Kcal ~ 290.

Prep Tips and Make-Ahead Suggestions

For a smoother preparation, chop and measure your vegetables ahead of time. You can store the prepped ingredients in the refrigerator for up to two days. Additionally, this Veggie-Loaded Lasagna Soup can be cooked in advance; it actually tastes even better the next day as the flavors meld together beautifully. Just be sure to store it in an airtight container in the fridge, and when you’re ready to serve, reheat gently on the stove until warmed through.

Keeping and Reheating Your Soup

To store any leftovers, simply transfer the soup to an airtight container and keep it in the fridge for up to 4 days. If you want to save some for later, it freezes well for up to 3 months. Just remember to allow it to cool fully before transferring it to a freezer-safe bag or container. When you’re ready to enjoy, let it thaw overnight in the fridge and reheat on the stove over low heat, stirring gently for even warming. To keep the soup fresh, avoid microwaving it directly from frozen.

Serving Ideas That Complement Veggie-Loaded Lasagna Soup (vegetarian)

To round out your meal, consider serving this Veggie-Loaded Lasagna Soup with some lovely accompaniments:

Crusty garlic bread for dipping into the soup
A simple side salad dressed with vinaigrette for a refreshing crunch
Roasted or sautéed vegetables for an extra boost of nutrition
Grilled cheese sandwiches for a classic pairing that brings comfort
Parmesan crisps for a delightful texture contrast

Flavor Twists and Creative Variations

You can easily customize your Veggie-Loaded Lasagna Soup to suit your cravings:

Swap in different vegetables like bell peppers, mushrooms, or eggplant for varied flavors and textures.
Add canned beans, such as cannellini or black beans, for protein and heartiness.
Use gluten-free lasagna noodles to accommodate dietary preferences.
Incorporate your favorite herbs such as oregano or thyme to elevate the flavor profile.
For extra spice, add a pinch of red pepper flakes or a splash of hot sauce.
Consider adding a squeeze of lemon juice for a bright finish just before serving.

Chef’s Notes for Perfect Results

For the best outcome, keep these tips in mind:

Ensure your vegetables are cut into uniform sizes to cook evenly.
Maintain a simmering heat when cooking the noodles to avoid overcooking them.
Taste as you go, and adjust salt and pepper to your liking before serving.
For a creamier texture, blend a portion of the soup and stir it back in.
Serve immediately for the best texture and taste, as the noodles will absorb broth over time.

Your Questions, Answered: Veggie-Loaded Lasagna Soup (vegetarian) FAQs

Can I use different types of cheese?
Absolutely! Feel free to use any melting cheese you love, such as provolone, gouda, or a dairy-free alternative for a vegan option.
How can I make it spicier?
To add heat, mix in red pepper flakes or diced jalapeños while sautéing the vegetables. You can also top with chili sauce for an extra kick.
Are there any low-carb options?
If you’re looking for a low-carb alternative, replace lasagna noodles with spiralized zucchini or cauliflower rice in place of the pasta.
Can this be made in a slow cooker?
Definitely! Sauté the vegetables first and then combine all ingredients in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
How can I thicken the soup if needed?
For a thicker consistency, you can mash some of the soup with a potato masher or blend a cup and return it to the pot.

Final Thoughts

This Veggie-Loaded Lasagna Soup is not just a meal but a hug in a bowl, making it a perfect go-to for any day of the week. The warmth, the aromas, and the cozy flavors invite you to gather around the table with friends and family. It’s a delightful way to enjoy the comfort of lasagna in a light and hearty soup form. Allow yourself the joy of preparing this dish soon—your taste buds will thank you!

Veggie-Loaded Lasagna Soup

Author: lu-ann
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delightful twist on classic lasagna, this veggie-loaded soup combines vibrant vegetables, rich flavors, and cheesy goodness, making it perfect for chilly evenings.

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the diced onion and carrots, cooking for 2 to 3 minutes until they begin to soften.
Stir in the zucchini and continue to cook for about 2 more minutes. Mix in 1/2 teaspoon of salt.
Add the balsamic vinegar and scrape up any browned bits from the bottom of the pot.
Stir in the pasta sauce and vegetable broth and bring to a gentle simmer.
Add the broken lasagna noodles and cook until tender, about 10 to 12 minutes.
Stir in the remaining 1/4 teaspoon of salt, chopped spinach, and grated parmesan cheese (if using). Allow spinach to wilt for a minute.
Ladle into bowls and top with shredded mozzarella or ricotta cheese, if desired. Garnish with fresh basil and enjoy.