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Cozy and Hearty Vegetable Lasagna Soup
If you love the rich, comforting flavors of lasagna but want something easier to make, this Vegetable Lasagna Soup is the perfect solution! It’s a warm and hearty one-pot meal, loaded with fresh vegetables, flavorful herbs, and a creamy cheese topping that melts into every bite. Whether you’re cooking it on the stovetop or in a pressure cooker, this soup is an easy, delicious way to enjoy the essence of lasagna—without all the layers and baking time!
Why You’ll Love This Recipe
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There’s something special about a bowl of lasagna soup that makes you feel instantly cozy. It’s everything you love about traditional lasagna—tomato-rich broth, tender pasta, and a luscious cheese topping—but in a slurpable, soup form. Here’s why this recipe will become a favorite in your household:
✔ Quick & Easy – Ready in just 30 minutes!
✔ One-Pot Meal – Minimal cleanup and maximum flavor.
✔ Vegetable-Packed – A nutritious, wholesome meal for the whole family.
✔ Customizable – Make it vegan, gluten-free, or add protein to fit your dietary needs.
✔ Freezer-Friendly – Perfect for meal prep or leftovers!
Ingredients Breakdown
This soup is made with simple, wholesome ingredients that come together to create a rich and flavorful dish. Here’s what makes it special:
🥕 Veggies Galore – Zucchini, squash, carrots, mushrooms, and bell peppers add color, texture, and nutrients.
🍅 Tomato-Based Broth – A mix of diced tomatoes, tomato paste, and vegetable broth gives this soup its classic lasagna taste.
🌿 Italian Herbs – Basil, oregano, thyme, and rosemary infuse the broth with comforting flavors.
🍜 Lasagna Pasta – Broken lasagna sheets or any sturdy pasta create the perfect texture.
🧀 Cheesy Topping – A mix of ricotta, mozzarella, and Parmesan (or vegan alternatives) melts beautifully into the hot soup.
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How to Make Vegetable Lasagna Soup
Making this soup is incredibly simple, and you have two options: stovetop or pressure cooker (Instant Pot).
1️⃣ Sauté the Vegetables – Start by cooking the onion, garlic, carrots, and bell pepper in a large pot with a bit of olive oil. Add mushrooms and cook until tender.
2️⃣ Build the Broth – Stir in tomato paste, diced tomatoes, broth, and seasonings. Let it simmer to develop flavors.
3️⃣ Add the Pasta – Toss in broken lasagna sheets and let them cook until tender.
4️⃣ Finish with Spinach – Stir in fresh spinach at the end for a nutritious boost.
5️⃣ Serve with Cheese – Top each bowl with a generous scoop of the ricotta-mozzarella mixture and fresh basil.
For the pressure cooker method, it’s even easier: sauté the vegetables, add the broth and pasta, and let the Instant Pot do the work! A quick release of pressure, a final stir of spinach, and it’s ready to enjoy.
Customization Ideas
This soup is incredibly versatile! Here are some ideas to make it your own:
🥦 Add More Veggies – Try adding eggplant, kale, or bell peppers for extra texture.
🌱 Make It Vegan – Swap the cheese for dairy-free alternatives or use nutritional yeast.
🍗 Boost the Protein – Stir in white beans, lentils, or tofu for added heartiness.
🌶 Spice It Up – Add red pepper flakes for a little heat.
🍞 Serve It Up – Pair with crusty bread or a side salad for a complete meal.
Storage and Meal Prep
🍲 Refrigerate – Store leftovers in an airtight container for up to 4 days. The pasta may absorb some broth, so add a splash of veggie stock when reheating.
❄️ Freeze – For best results, freeze the soup without pasta for up to 3 months. When ready to eat, cook fresh pasta separately and add it when reheating.
🔥 Reheat – Warm on the stovetop over low heat or microwave in short bursts, stirring in between.
Try This Cozy Recipe Today!
This Vegetable Lasagna Soup is the ultimate comfort food—simple, nourishing, and packed with flavor. Whether you make it for a quick weeknight dinner or a cozy meal-prep option, it’s sure to be a hit.
Did you try this recipe? Let me know in the comments below how you customized it! And don’t forget to tag me on social media so I can see your delicious bowls of lasagna soup. 🍲✨
Happy cooking! 💛
Vegetable Lasagna Soup
Equipment
Ingredients
Vegetables:
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 1 large carrot peeled and diced
- 1 cup mushrooms chopped
- 1 green bell pepper diced
- 2 cups baby spinach chopped
- 1 medium onion finely chopped
- 4 cloves garlic minced
Broth Base:
- 2 tbsp olive oil
- 8 cups vegetable broth
- 2 15 oz cans diced tomatoes with juice
- 3 tbsp tomato paste
- ½ tsp maple syrup
- 1 tbsp dried basil
- 1 tbsp dried parsley
- ½ tbsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper, to taste
Pasta
- 6 servings pasta broken lasagna sheets or similar noodles
Cheese Topping
- 1 cup ricotta cheese or vegan ricotta alternative (recipe in notes)
- ½ cup shredded mozzarella or vegan cheese alternative
- ¼ cup grated Parmesan or nutritional yeast for a vegan option
- Fresh basil chopped, for garnish
Instructions
Stovetop Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, zucchini, squash, and bell pepper. Sauté for 5-7 minutes until softened. Add mushrooms and cook for another 2 minutes.
- Stir in tomato paste and cook for 1 minute. Add diced tomatoes, vegetable broth, maple syrup, and dried herbs. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the broken lasagna sheets or pasta. Cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Stir in chopped spinach during the last 2 minutes of cooking. Adjust seasoning to taste.
- In a small bowl, mix ricotta, mozzarella, and Parmesan (or vegan alternatives, see notes).
- Ladle soup into bowls. Top with a dollop of cheese mixture and garnish with fresh basil. Enjoy!
Instant Pot / Pressure Cooker Instructions:
- Set Instant Pot to Sauté mode. Heat olive oil, then add onion, garlic, carrot, zucchini, squash, and bell pepper. Sauté for 5 minutes. Add mushrooms and cook for 2 more minutes.
- Stir in tomato paste, diced tomatoes, vegetable broth, maple syrup, and dried herbs.
- Add pasta and mix gently. Secure lid, set valve to Sealing, and cook on High Pressure for 4 minutes.
- Carefully turn valve to Venting to release steam immediately.
- Stir in chopped spinach and let sit for 1-2 minutes to wilt. Adjust seasoning if needed.
- Ladle soup into bowls and top with cheese mixture and fresh basil.
Notes
Vegan Option – Use plant-based ricotta, mozzarella, and Parmesan or nutritional yeast. You can also reference this recipe for a whole food plant-based Tofu Ricotta recipe.
Add Protein – Stir in white beans, lentils, or tofu.
Spice it Up – Add red pepper flakes for heat.
Gluten-Free – Use gluten-free pasta. 🍽 Storage & Reheating: Refrigerate – Store in an airtight container for up to 4 days.
Freeze – Freeze without pasta for up to 3 months. Add fresh pasta when reheating.
Reheat – Warm on stovetop or microwave in 30-second intervals, stirring between.
Nutrition
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