Vegetarian Lasagna Soup

Satisfy your craving for comfort food with our hearty and flavorful Vegetarian Lasagna Soup! This one-pot wonder combines the rich, saucy essence of traditional lasagna with the ease and warmth of a soup. Loaded with vibrant vegetables like zucchini, carrots, bell peppers, and mushrooms, and seasoned with Italian herbs, it’s a healthy, satisfying twist on a classic. Tender lasagna noodles swim in a savory tomato and vegetable broth, while a creamy topping of ricotta and Parmesan brings indulgence to every spoonful. Finished with gooey mozzarella and fresh basil, this easy-to-make soup is perfect for busy weeknights or cozy gatherings. Ready in under an hour and packed with flavor, it’s a must-try for vegetarian comfort food lovers!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 large garlic cloves, minced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 8 ounces mushrooms, sliced
• 28 ounces crushed tomatoes, canned
• 6 cups vegetable broth
• 2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 sheets lasagna noodles, broken into pieces
• 4 cups spinach, fresh
• 1 cup ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 1 cup mozzarella cheese, shredded
• 2 tablespoons fresh basil leaves, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 2

Stir in the minced garlic, diced carrots, zucchini, and bell pepper. Sauté until the vegetables start to soften, approximately 5 minutes.

Step 3

Add the sliced mushrooms and continue to cook for another 3-4 minutes until mushrooms are tender.

Step 4

Pour in the crushed tomatoes and vegetable broth into the pot. Stir in the Italian seasoning, dried basil, salt, and black pepper.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.

Step 6

Add the broken lasagna noodles to the pot. Stir them in and let the soup simmer until the noodles are tender, about 10 minutes.

Step 7

Stir in the fresh spinach and cook until just wilted, roughly 1-2 minutes.

Step 8

In a mixing bowl, combine the ricotta cheese and grated Parmesan cheese.

Step 9

Ladle the soup into bowls, and top each with a dollop of the ricotta-Parmesan mixture and a sprinkle of shredded mozzarella cheese.

Step 10

Garnish with fresh basil leaves if desired, and serve hot.

Nutrition Facts

Serving size	(4682.0g)

Amount per serving	% Daily Value*
Calories	4012.1

Total Fat 117.8g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 8.3g
Cholesterol 278.8mg	0%
Sodium 10401.3mg	0%
Total Carbohydrate 566.8g	0%
Dietary Fiber 73.5g	0%
Total Sugars 96.5g
Protein 200.9g	0%

Vitamin D 22.7IU	0%
Calcium 3442.0mg	0%
Iron 45.1mg	0%
Potassium 11360.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 19.5%

Carbs: 54.9%