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30 30 Minutes or Less OP One Pan VG Vegetarian

Vegetarian Lasagna Soup (VIDEO)

5
/5
30 mins
6 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 11/14/2016Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

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. Get the soup recipe on RachelCooks.com!

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.

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. Get the soup recipe on RachelCooks.com!

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.

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. Get the soup recipe on RachelCooks.com!

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?

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. Get the soup recipe on RachelCooks.com!

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: 

  • whole wheat lasagna noodles
  • large heavy pot
  • ladle
  • no-salt added vegetable broth

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

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. Get the soup recipe on RachelCooks.com!
Recipe

Get the Recipe: Vegetarian Lasagna Soup with Whole Wheat Noodles

5 from 1 vote
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
10 servings
Print Rate Recipe
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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.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large yellow onion, finely diced (about 1/2 cup)
  • 1 red bell pepper, diced
  • salt and pepper
  • 16 ounces mushrooms, sliced
  • 2 small shredded carrots (about 1 cup shredded)
  • 1 clove garlic, minced
  • 5 ounces baby spinach
  • 1 tablespoon dried oregano
  • 1 teaspoon dried parsley
  • 2 teaspoons dried basil
  • 4 cups vegetable broth (no salt added)
  • 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)
  • 1 cup part-skim ricotta
  • 1/2 cup shredded or grated parmesan
  • 1/2 cup shredded part-skim mozzarella
  • salt and pepper to taste
  • fresh basil to garnish, optional

Instructions

  • In a large pan, heat oil over medium-high heat. Add onions and peppers. Cook until onions are translucent. Add mushrooms. Cook until browned and then add carrots and garlic. Cook for 1-2 minutes or until garlic is fragrant. Add spinach and dried herbs and cook 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 1-2 minutes, adding more water as needed – remember you’ll be adding more liquid when you add the half and half.
  • Remove from heat and slowly stir in half and half. Return to low heat, if desired. Do not boil.
  • In a small bowl, mix together ricotta, parmesan, and mozzarella cheese. Top individual bowls of soup with a spoonful of this mixture immediately prior to serving. Garnish with fresh basil, if desired.

Notes

You may substitute regular lasagna noodles, if desired.

Nutrition Information

Serving: 1of 10, Calories: 309kcal, Carbohydrates: 42g, Protein: 15g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Cholesterol: 24mg, Sodium: 520mg, Fiber: 6g, Sugar: 5g

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.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
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.
Difficulty: Easy!

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.

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  1. Bonnie McGinnis says

    August 26, 2019 at 12:53 pm

    I love this soup! A great way to use those garden veggies in late summer. So yuumy!

    Reply
  2. Megan @ Megunprocessed says

    September 21, 2017 at 1:22 am

    Love the idea of lasagna soup! 

    Reply
  3. Jocelyn (Grandbaby Cakes) says

    September 20, 2017 at 6:02 pm

    This soup looks absolutely amazing!!!

    Reply
  4. Krissy Allori says

    September 20, 2017 at 12:00 pm

    That is the ultimate comfort food soup!

    Reply
    • Rachel Gurk says

      September 21, 2017 at 10:40 am

      Thank you!

      Reply
  5. Liz says

    September 19, 2017 at 7:34 am

    YUM! I love this hearty, meatless soup! Saving it for Lent—the only time the hubby can’t gripe about no meat ;)

    Reply

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