There’s a certain warmth that fills the kitchen as the rich aroma of simmering tomatoes and fresh herbs dances through the air; it’s like a hug in a bowl. On busy weeknights when time is scarce, I’ve found myself reaching for this Hearty Vegetable Lasagna Soup, a delightful twist on the classic dish that’s packed with vibrant veggies and comforting flavors. What I love most is its versatility—whether you’re vegetarian, vegan, or simply in need of a gluten-free option, this soup has you covered. Plus, it all comes together in just over 30 minutes! Perfect for those evenings when you want something nourishing without the fuss, this recipe is not just a meal; it’s an invitation to gather around the table and share a moment of pure comfort. Join me as we dive into this delicious bowl of goodness that will leave both your belly and heart full.
Why is Veggie Lasagna Soup so irresistible?
Simplicity: This recipe is a breeze to make, with only 30 minutes needed from start to finish.
Delicious Flavor: The combination of fresh vegetables, hearty beans, and a rich tomato base creates an explosion of taste in every spoonful.
Versatile Options: Catering to various dietary needs is a snap—choose vegetarian, vegan, or gluten-free adjustments without sacrificing flavor!
Crowd-Pleasing: Perfect for families and gatherings, everyone will fall in love with this comforting, hearty soup.
Beautiful Presentation: Vibrant colors from the fresh veggies and a cheesy topping make this dish visually stunning, too!
This Veggie Lasagna Soup is great for busy nights when you crave a wholesome meal that tastes like a warm hug. Why not also try some delightful side dishes for a complete experience?
Veggie Lasagna Soup Ingredients
For the Soup
• Olive Oil – Perfect for sautéing vegetables; swap with avocado oil for a unique twist.
• Yellow Onion – Brings sweetness and depth to the dish; shallots can offer a milder flavor.
• Carrots – Add natural sweetness and beautiful color; feel free to substitute with any firm root vegetable.
• Italian Seasoning – Infuses the soup with wonderful Italian herbs; use a mix of oregano, basil, and thyme if you’re out.
• Garlic – Offers fantastic fragrance and flavor; garlic powder can be a quick substitute, but fresh is always best.
• Low-Sodium Vegetable Broth – Serves as the rich base of this Veggie Lasagna Soup; adjust salt levels if using a non-low-sodium version.
• Crushed Tomatoes – Adds brightness and sweetness; diced tomatoes or fresh ones can be used for a different texture.
• Small White Beans – Pack protein and fiber; chickpeas or kidney beans are great alternatives if you prefer.
• Kosher Salt and Black Pepper – Key to enhancing flavor; adjust according to your taste preferences.
• Zucchini – Provides wonderful texture and nutrition; swap with summer squash or omit for simplicity.
• Lasagna Pasta – Brings heartiness to the soup; any medium-sized pasta can be used instead.
• Sugar – Optional, used to balance the acidity of the tomatoes; honey works in a pinch if desired.
• Baby Spinach – Adds nutrition and a pop of color; kale or Swiss chard can be used as substitutes.
• Fresh Parsley – Great for garnish and extra flavor; basil or cilantro can switch things up!
For the Cheesy Topping
• Ricotta Cheese – Brings creaminess and richness; opt for dairy-free ricotta for a vegan option.
• Shredded Mozzarella – Melts beautifully and enriches the soup; feel free to use vegan cheese as an alternative.
• Grated Parmesan – Adds savory umami; replace with nutritional yeast for a vegan twist.
This Veggie Lasagna Soup is not only a delight to the taste buds but also an easy way to incorporate wholesome ingredients into your dinner menu!
How to Make Veggie Lasagna Soup
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Heat Olive Oil: Begin by heating olive oil in a large pot over medium-low heat. Once warm, add diced onion, carrots, and Italian seasoning. Sauté for about 8 minutes until the vegetables are tender and aromatic.
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Add Garlic: Stir in the minced garlic and cook for an additional minute, letting it infuse the air with a delicious fragrance.
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Combine Ingredients: Pour in the vegetable broth, crushed tomatoes, small white beans, kosher salt, and black pepper. Bring the mixture to a boil, allowing the flavors to meld beautifully.
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Incorporate Zucchini and Pasta: Add diced zucchini and broken lasagna pasta to the pot. Reduce the heat and let it simmer for 15-20 minutes, until the pasta is tender and the soup is hearty.
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Prepare Cheesy Topping: While the soup simmers, mix together the ricotta, shredded mozzarella, grated Parmesan, a pinch of salt, and pepper in a small bowl. Set this cheesy goodness aside for later!
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Finish the Soup: Stir in the baby spinach and fresh parsley into the soup, tasting to adjust seasoning as needed. If the acidity seems too strong, add a teaspoon of sugar or honey to balance it out.
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Serve in Style: Ladle the steaming soup into bowls and top each one with a generous spoonful of the cheesy mixture. Sprinkle with additional parsley for a pop of color and extra flavor!
Optional: Drizzle a touch of olive oil on top before serving for an extra layer of richness.
Exact quantities are listed in the recipe card below.
Veggie Lasagna Soup Variations
Customize your Veggie Lasagna Soup with these delightful twists that will awaken your taste buds and suit your dietary needs!
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Dairy-Free: Substitute ricotta with almond-based ricotta for a creamy, dairy-free experience. You won’t miss the traditional cheese!
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Pasta Variety: Opt for any medium pasta shape, like rotini or penne, instead of lasagna noodles. It transforms the soup into a delightful new take on comfort food.
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Extra Protein: Add cooked ground beef or sausage for a meat-loving twist! The savory addition will create a hearty and filling bowl that’s sure to please.
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Spicy Kick: Stir in red pepper flakes for a touch of heat. It’s a fantastic way to warm up on those chilly nights!
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Herb Infusion: Use fresh rosemary or thyme in addition to or instead of Italian seasoning for an aromatic boost that adds a fragrant depth to each spoonful.
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Heartier Texture: Toss in a handful of chopped kale or Swiss chard. This simple addition brings added nutrients and a satisfying bite!
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Creamy Variation: Mix in a dollop of sour cream or Greek yogurt before serving for a rich and tangy topping that makes each bowl even more indulgent.
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Roasted Veggies: Roast your veggies like zucchini and bell peppers before adding to the soup. The caramelization enhances the flavor and adds a beautiful twist to your hearty meal!
What to Serve with Veggie Lasagna Soup?
There’s nothing quite like complementing a warm, hearty soup with the perfect sides to elevate your meal experience.
- Garlic Bread: Perfectly crispy and buttery, garlic bread makes for a delightful dipper, soaking up delicious tomato broth.
- Organic Green Salad: A fresh, crunchy salad with vinaigrette adds a bright contrast and balances the soup’s richness. The garden-fresh veggies keep the meal feeling light and vibrant.
- Roasted Vegetables: A medley of roasted seasonal veggies adds a lovely caramelized flavor that pairs beautifully with the savory soup. Think carrots, zucchini, and bell peppers for that extra pop!
- Cheesy Polenta: Creamy and comforting, polenta topped with cheese is a delightful side that mirrors the lasagna experience while offering a unique texture.
- Herbed Couscous: Fluffy herbed couscous, with its lightness and subtle flavors, brings another layer to the table, making each bite of soup feel special.
- Sparkling Water: A refreshing drink helps cleanse the palate between bites, enhancing the overall dining experience without overpowering the flavors of the soup.
Expert Tips for Veggie Lasagna Soup
- Taste Before Serving: Always taste the soup before serving. If it feels too acidic, balancing it with a touch of sugar or honey can work wonders.
- Pasta Control: Stir the pasta occasionally once added; this helps prevent sticking and ensures even cooking throughout.
- Fresh is Best: Using fresh vegetables not only enhances flavor but also gives your Veggie Lasagna Soup the best texture. Frozen veggies can turn mushy!
- Gluten-Free Options: To keep it gluten-free, simply swap out lasagna noodles for your favorite gluten-free pasta, like rotini or gluten-free lasagna sheets.
- Cheesy Variations: Mix and match your cheese topping. For a lighter flavor, consider a blend of ricotta and a dairy-free alternative, ensuring everyone can enjoy this delicious soup!
How to Store and Freeze Veggie Lasagna Soup
- Fridge: Store the Veggie Lasagna Soup in an airtight container for up to 3 days. It may thicken as it cools, so add extra broth when reheating for the best consistency.
- Freezer: This soup can be frozen for up to 3 months. Portion it into freezer-safe containers or bags, allowing some space for expansion.
- Thawing: To thaw, place the frozen soup in the refrigerator overnight. Reheat gently on the stovetop, adding a splash of broth if the soup is too thick.
- Reheating: Reheat on medium heat, stirring occasionally until heated through. Enjoy the comforting flavors fresh, just like when you first made it!
Make Ahead Options
These Hearty Vegetable Lasagna Soup preparations are perfect for busy weeknights! You can chop the vegetables and store them in an airtight container in the refrigerator up to 3 days in advance, helping you save precious time during the week. Additionally, the soup can be fully cooked and kept in the fridge for up to 3 days as well—just remember it may thicken, so add extra vegetable broth when reheating. To maintain the quality of the cheesy topping, mix it just before serving for maximum creaminess. When ready to serve, simply reheat the soup, stir in the fresh spinach, and top with the cheese mixture for a comforting meal that’s just as delicious as if made from scratch that day!
Veggie Lasagna Soup Recipe FAQs
What types of vegetables are best for this soup?
Absolutely! Fresh vegetables like zucchini, carrots, and spinach not only add flavor but also texture. When selecting, look for firm, brightly colored veggies without dark spots or any signs of wilting. You can easily swap in any combination of your favorites or whatever you have on hand!
How should I store leftover Veggie Lasagna Soup?
To keep your delicious soup fresh, store it in an airtight container in the refrigerator for up to 3 days. Just a quick tip: it may thicken as it sits, so add a little extra broth when reheating to return it to that perfect consistency!
Can I freeze this soup?
Yes, indeed! You can freeze your Veggie Lasagna Soup for up to 3 months. Portion it into freezer-safe containers or plastic bags, leaving some space at the top for expansion. When you’re ready to enjoy it, thaw in the refrigerator overnight, then gently reheat on the stovetop with a splash of broth if needed.
How do I prevent the pasta from getting mushy in the soup?
Great question! To avoid mushy pasta, stir occasionally after adding it to the soup, which helps distribute heat evenly and prevents sticking. Keep an eye on the cooking time—cooking it just until tender (about 15-20 minutes) will keep it perfectly al dente!
Are there any dietary considerations for this recipe?
Very! This Veggie Lasagna Soup is easily adaptable. For a vegan version, substitute the ricotta and mozzarella with plant-based alternatives, and check labels for gluten-free pasta options if needed. Additionally, keep an eye out for any individual allergies and feel free to swap in or out ingredients accordingly.
Can I add meat to this soup?
Of course! If you’re serving meat-eaters, feel free to add cooked ground beef or Italian sausage to the soup during the last few minutes of cooking. Just remember to adjust the seasoning and broth accordingly, as meat can change the flavor profile. Enjoy customizing this dish!
Satisfy Your Craving with Veggie Lasagna Soup Delight
Equipment
- - Large pot
Ingredients
For the Soup
- 2 tablespoons Olive Oil swap with avocado oil for a unique twist
- 1 medium Yellow Onion shallots can offer a milder flavor
- 2 medium Carrots feel free to substitute with any firm root vegetable
- 2 teaspoons Italian Seasoning use a mix of oregano, basil, and thyme if you're out
- 3 cloves Garlic garlic powder can be a quick substitute
- 4 cups Low-Sodium Vegetable Broth adjust salt levels if using a non-low-sodium version
- 28 ounces Crushed Tomatoes diced tomatoes or fresh can be used
- 1 can Small White Beans chickpeas or kidney beans are great alternatives
- 1 teaspoon Kosher Salt adjust according to your taste preferences
- 1 teaspoon Black Pepper adjust according to your taste preferences
- 1 medium Zucchini swap with summer squash or omit for simplicity
- 8 ounces Lasagna Pasta any medium-sized pasta can be used instead
- 1 teaspoon Sugar optional, used to balance acidity
- 2 cups Baby Spinach kale or Swiss chard can be used
- 1/4 cup Fresh Parsley great for garnish
For the Cheesy Topping
- 1 cup Ricotta Cheese opt for dairy-free ricotta for a vegan option
- 1 cup Shredded Mozzarella feel free to use vegan cheese as an alternative
- 1/4 cup Grated Parmesan replace with nutritional yeast for a vegan twist
Instructions
How to Make Veggie Lasagna Soup
- Begin by heating olive oil in a large pot over medium-low heat. Add diced onion, carrots, and Italian seasoning. Sauté for about 8 minutes until the vegetables are tender and aromatic.
- Stir in the minced garlic and cook for an additional minute, letting it infuse the air with a delicious fragrance.
- Pour in the vegetable broth, crushed tomatoes, small white beans, kosher salt, and black pepper. Bring the mixture to a boil.
- Add diced zucchini and broken lasagna pasta to the pot. Reduce the heat and let it simmer for 15-20 minutes.
- While the soup simmers, mix together the ricotta, shredded mozzarella, grated Parmesan, a pinch of salt, and pepper in a small bowl.
- Stir in the baby spinach and fresh parsley into the soup, tasting to adjust seasoning as needed.
- Ladle the steaming soup into bowls and top each one with a generous spoonful of the cheesy mixture.