Vegetarian Lasagna Soup (VIDEO)
This vegetarian lasagna soup is creamy, comforting and packed full of vegetables. It’s all made in one pot and is the perfect soup for a cold day.
As soon as I shared my lasagna soup recipe with turkey Italian sausage, I knew I wanted to create a vegetarian version. I wanted it to remind me of Stouffer’s vegetarian lasagna which is one of my guilty pleasures. (What?! It’s tasty. I can’t help it.)
The creamy base with the pasta and all those vegetables is just irresistible to me. This soup hits all those notes and it’s WAY better for you and easier to make.
Okay, maybe not easier to make (it’s a frozen lasagna, after all), but this vegetarian lasagna soup is quicker to make. It comes together in about 30 minutes and it’s full of fresh and flavorful vegetables. Mushrooms! Spinach! Bell peppers! Onions! Zucchini! Summer squash! Carrots!
Vegetarian lasagna soup is a vegetable lover’s dream come true. It’s warm, cozy, and comforting and the perfect thing to add to your soup repertoire. I used whole wheat noodles and half and half (instead of heavy cream) so it won’t break the calorie bank, either. My favorite part? The dollop of cheesy goodness on top – a mixture of parmesan, ricotta, and mozzarella. Thank goodness for cheese, ya know?
PS: If you want a couple more great ideas for vegetarian soup recipes, try slow cooker tomato basil soup with tortellini, copycat Panera squash soup, red lentil soup, or slow cooker minestrone with quinoa.
For a different twist on lasagna, try my pepperoni pizza lasagna rolls! All the yummy flavors of pizza and lasagna rolled up into tasty bundles. You can make this dish ahead and reheat it when you’re ready to serve it.
Used in this recipe:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 tablespoon olive oil
- ½ large large yellow onion, finely diced (about ½ cup)
- 1 red bell pepper, diced
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 16 ounces mushrooms, sliced (see note)
- 1 cup shredded carrots (see note)
- 1 clove garlic, minced
- 5 ounces baby spinach
- 1 tablespoon dried oregano
- 1 teaspoon dried parsley
- 2 teaspoons dried basil
- 4 cups no salt added vegetable broth
- 2 cups water
- 10 lasagna noodles, whole wheat, broken into pieces (NOT the no-boil kind)
- 1 small zucchini, julienned or shredded
- 1 small summer squash, julienned or shredded
- 1 cup half and half (not fat free)
Optional Topping Ingredients:
- 1 cup part-skim ricotta cheese
- ½ cup shredded or grated parmesan cheese
- ½ cup shredded part-skim mozzarella cheese
- fresh basil, to garnish
- In a large pan, heat oil over medium-high heat. Add onions and peppers. Cook until onions are translucent, about 5 minutes. Add mushrooms. Cook until mushrooms release liquid and are lightly browned.
- Add carrots and garlic. Cook for 1 to 2 minutes or until garlic is fragrant. Add spinach and dried herbs and cook, stirring, until spinach is wilted.
- Add broth and water. Bring to a boil and add pasta, stir. Cook for 9 minutes or as directed on package, stirring frequently so pasta cooks evenly.
- Once pasta is cooked, add shredded zucchini and summer squash and cook for 1 to 2 minutes, adding more water if soup seems too thick. Remember you’ll be adding more liquid when you add the half and half.
- Remove from heat and slowly stir in half and half. Check seasoning, adding more salt and pepper as needed. Return to low heat to keep warm. Do not boil.
- Cheese topping: In a small bowl, mix together ricotta, parmesan, and mozzarella cheese. Top individual bowls of soup with a spoonful of cheese mixture immediately prior to serving. Garnish with fresh basil, if desired.
- Nutrition information includes cheese topping.
- Timesaver Hint: Buy pre-sliced mushrooms and a bag of shredded or matchstick carrots.
- You may substitute regular (not whole wheat) lasagna noodles, if desired, or another type of pasta.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: I loved this cozy vegetarian lasagna soup — a healthier take on that classic vegetarian lasagna I can’t get enough of.
Husband’s take: He’s automatically a little hesitant towards anything vegetarian but he loved this soup!
Changes I would make: None are necessary. If you don’t have all the vegetables, that’s alright. It will survive without one or two of them, or you could substitute other favorites like broccoli or green bell peppers.
Disclosure: I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
Leave a Review