Vegetable Lasagna Soup

With a delicious assortment of vegetables mixed with kidney beans and simmered in a delicious tomato based broth this healthy soup is exactly like lasagna, but so much easier.

Vegetable Lasagna Soup

Saturday January 22, 2022

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Basil Carrots Celery Crushed Tomatoes Diced Tomatoes Garlic Italian Seasoning Kidney Beans Lasagna Noodles Olive Oil Onion Oregano Pepper Red Pepper Flakes Ricotta Salt Spinach Vegetable Broth Water Zucchini

Vegetable Lasagna Soup

Vegetable Lasagna Soup

With a delicious assortment of vegetables mixed with kidney beans and simmered in a delicious tomato based broth this healthy soup is exactly like lasagna, but so much easier.

Saturday January 22, 2022

(0 stars from 0 ratings)

Basil Carrots Celery Crushed Tomatoes Diced Tomatoes Garlic Italian Seasoning Kidney Beans Lasagna Noodles Olive Oil Onion Oregano Pepper Red Pepper Flakes Ricotta Salt Spinach Vegetable Broth Water Zucchini

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Not too long ago I made a delicious lasagna soup recipe from Donya at A Southern Soul that my whole family devoured for dinner, and then lunch, and then dinner again! This is not exactly shocking as her recipes are always easy and delicious, but I decided to put my own spin on this particular one and use lots of veggies and beans in place of the meat, and the results were amazing! The result is a tasty, healthy soup that my family loves and I can whip up quickly on a weeknight!

What is Lasagna Soup?

Lasagna soup is exactly what it sounds like; all the flavors of lasagna in one easy-to-make, thick tomato soup. I like to keep my broth thick, almost like an abundance of tomato sauce, but you can make it thinner by adding a little extra broth at the end of cooking if you prefer.

Why make vegetable lasagna soup?

I don't know about you, but when I make my own lasagna it is almost an all-day affair. Between making the saucy filling, the ricotta cheese filling, boiling the noodles, then assembling and baking it feels like it takes forever and dirties about 800 dishes in the process. This soup is ready in less than an hour, only dirties one pot, and tastes just as good as a big slice of lasagna!

What are the ingredients in this lasagna soup?

It may look like a lot, but they're all simple, everyday things:

a photo of all the ingredients used in vegetable lasagna soup
  • oil - I prefer to use EVOO when cooking most things but any neutral oil will work
  • onion and garlic - it wouldn't be a delicious lasagna flavor without them!
  • vegetables - I like celery, carrot, zucchini and spinach, but you can substitute with what you have on-hand or prefer (Broccoli or chopped green beans would be fabulous)
  • kidney beans - instead of the classic ground meat we are using kidney beans, trust me it works in this soup
  • diced tomatoes - a large can with the juices
  • crushed tomatoes - a large can, helps thicken the soup and make it deliciously saucy
  • vegetable broth - adds the bulk of the liquid and adds flavor
  • water - adds some extra liquid that the noodles can absorb (since they cook in the pot with everything else)
  • herbs and spices - standard lasagna herbs including Italian seasoning, oregano, basil, salt, pepper, and red pepper flakes - I also used some extra fresh herbs for garnish at the end
  • lasagna noodles - while lasagna noodles make this soup more like lasagna and less like a vegetable soup, you can use any dry pasta you want and it will still taste good (I've used orzo in the past and it was great!)
  • cheeses - these are toppings at the end, i like a scoop of ricotta and a sprinkle of parmesan but my husband and daughter prefer shredded mozzarella on top

How to make vegetable lasagna soup:

I like to gather all the ingredients I need first, then its quick and easy to make this soup!

step one: heat oil in large soup pot, then add onion and garlic and cook, stirring often, until onion begins to soften

step two: add celery, carrot, zucchini, and spices and stir

 

a collage showing the vegetables and spices cooked

step three: add vegetable broth, water, diced tomatoes, crushed tomatoes, kidney beans and bring to a low boil, then allow to cook 15-20 minutes, or until the veggies are softened

step four: break the lasagna noodles into smaller pieces and add to the pot, stir to mix and allow to cook an additional 10-15 minutes, or until noodles are cooked through

a collage showing the kidney beans added, then the lasagna noodles cooked

step five: remove from heat, add spinach and stir, let the spinach cook in the hot soup for 1-2 minutes, or until wilted

step six: serve warm with a dollop of ricotta and a sprinkle of parmesan, and some fresh herbs if desired

adding the spinach and serving the lasagna soup with cheese

Tips and Tricks for the best vegetable lasagna soup:

  • chop your carrots slightly smaller than your zucchini pieces to ensure even cooking
  • break your lasagna noodles into relatively even pieces so they cook after the same amount of time
  • you can add as much broth as you want at the end until the soup reaches your desired consistency
  • prior to serving with cheese the soup is vegan friendly, and still tastes great!
  • make sure you stir the noodles frequently after adding them to the pot to cook so they don't stick together
a big bowl of vegetable lasagna soup

Storage tips:

This soup lasts in an airtight container in the fridge 4-5 days after making it, simply reheat in the microwave or in a pan on medium heat after cooling to enjoy again. It also freezes realtively well, to reheat from frozen you can thaw overnight in the fridge, or place the frozen soup in a covered pot with 1/2 cup of water and allow to reheat over medium heat until thawed completely. The texture is a little different than made fresh but for a freezer meal this is pretty darn good!

Other veggie packed recipes you may like:


Vegetable Lasagna Soup

Vegetable Lasagna Soup

21 SHARES

By: Natalie Kollee
Yield: 6 Servings
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour
Cuisine: Italian, American

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 4 cups veggie broth (or more to taste)
  • 2 cups water
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes, with juices
  • 1 19 oz. can kidney beans, rinsed and drained (about 2 cups cooked kidney beans)
  • 8 lasagna noodles, broken into pieces
  • 2 cups baby spinach
  • ricotta, parmesan, fresh oregano/basil for serving (optional)

Directions

a pot with fried onion and garlic

1. Soften the onion

In a large 6 qt. soup pot, heat the olive oil over medium heat, then add onion and garlic cook, stirring frequently, until softened

a pot with all the veggies and seasoning

2.

Add the carrots, celery, zucchini, italian seasoning, basil, oregano, salt, red pepper flakes, and pepper and stir to combine

soup pot with veggies, seasoning, beans and broth added

3. Boil the veggies

Add the vegetable broth, water, crushed tomatoes, diced tomatoes, and kidney beans, stir and bring to a boil. Cook for 15 - 20 minutes, or until the veggies are softened but still firm

soup with lasagna noodles added to cook

4. Cook the noodles

Once the veggies are softened, add the lasagna noodles to the pot and cook an additional 10 minutes, or until noodles are cooked through

spinach added to the pot of soup

5. Cook the spinach

Once noodles are cooked, remove from heat and stir in the baby spinach, allow to sit in hot soup for 1-2 minutes to wilt

a bowl of vegetable lasagna soup

6. Serve the soup

Serve the soup hot with a dollop of fresh ricotta, a sprinkle of parmesan, and some fresh oregano or basil if desired


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