Garden Vegetable Lasagna Soup Recipe - Budget Bytes (2024)

I was in the mood for lasagna this week, but it’s already in the 80’s here in New Orleans, so I decided to make a garden vegetable lasagna soup instead. Lasagna soup is great because you get all the fantastic flavors of lasagna without it being quite so heavy. To lighten things up even further, I made a vegetarian version chock full of vegetables, liketomato, onion, carrot, zucchini, and spinach.

Vegetable Soup vs. Lasagna Soup

So what makes this a Garden Vegetable Lasagna Soup and not just a tomato based vegetable soup? It’s not just the broken up lasagna noodles, it’s also the dollop of three cheese ricotta blend that hides in the bottom of each bowl. This melty cache of cheese mimics the creamy filling of classic lasagna and really brings everything together.

Garden Vegetable Lasagna Soup… with Meat

Want to do a meat lasagna soup? No problem. Just brown up 1/2 lb. Italian sausage in the pot before adding the onion and garlic in the first step below. Because Italian sausage is already packed full of delicious Italian seasonings, you can also cut the amount of Italian herb blend listed below in half.

Other Vegetable Options

Not a fan of the vegetables I used? There are a few other vegetables that I think would also go well in this soup, like sliced mushrooms, summer squash, or broccoli florets. Use any combo that fits your taste buds, just try to keep the number of vegetables used to 3-4 so the lasagna flavor doesn’t get over shadowed.

Inspired by A Farm Girl Dabbles.

Check out more of our Vegetable Soup Recipes!

How to Make Lasagna Soup – Step by Step Photos

Dice one yellow onion and mince four cloves of garlic. Sauté both in a large soup pot with 1 Tbsp olive oil over medium heat until the onions are soft and transparent.

While the onion and garlic are sautéing, peel and slice two carrots. Slice one zucchini (about 1/2 lb.) and then cut the slices into quarter rounds. Add the carrots and zucchini to the pot and sauté for just a couple minutes more, or until the zucchini begin to soften. They’ll cook further while the soup is boiling.

Add one 15oz. can of diced tomatoes (with juices), one 15oz. can of tomato sauce, and 1 Tbsp of Italian seasoning blend. For more flavor, you can use fire roasted diced tomatoes or diced tomatoes with onion, garlic, and basil seasoning already in the can.

I’m usually not that into pre-mixed spice blends, but for something like Italian seasoning blend that is just SO versatile, it’s easier to buy one bottle of this for $2.79 than to buy each of the six spices and measure each one out every time. I use this for pasta, pizza, and many, many other things.

Add four cups of vegetable broth and stir everything to combine. Place a lid on the pot, turn the heat up to medium-high, and let it come to a boil.

While waiting for the soup to boil, break 1/2 lb. of lasagna noodles into 1-inch pieces. The pieces will get larger when they’re cooked, so you want them slightly smaller than you’d think.

Once the soup is boiling, add the broken lasagna noodles and let them boil for 10-12 minutes, or until they’re tender. Stir occasionally while boiling to prevent the pasta from sticking. If your soup becomes too thick from the pasta, just add some water or more vegetable broth.

Finally, add 1/4 lb. (4oz.) frozen spinach to the soup and stir until it’s thawed and well mixed in. When buying the frozen spinach, look for the type that says “cut spinach” rather than “chopped spinach”. Chopped spinach will be in teeny tiny pieces and won’t be quite as pretty as the cut spinach. This spinach comes loose in a bag, so I just estimated 1/4 of the 1 lb. bag.

The frozen spinach probably won’t bring the temp of the soup down too much, but if it does, just let it warm back up for a second.

Meanwhile, make the delicious three cheese ricotta blend. Stir together one 15oz. container ricotta with 1/2 cup shredded mozzarella (save the other 1/2 cup mozz for topping the soup), and 1/4 cup shredded or grated Parmesan. Also add 1/8 tsp salt and some freshly cracked pepper. Stir them all together.

To serve the Garden Vegetable Lasagna Soup, start with a dollop of the three cheese ricotta blend. There should be about 2 cups of the cheese blend, so you can use up to 1/3 cup in each bowl. That seems like a lot to me, so I stick to around 1/4 cup.

Ladle the soup over top, add a pinch of the remaining shredded mozzarella on top, and then go, “Oooooh-Ahhhh!”I added a little chopped parsley for color and photographic styling, but it’s not necessary. This Garden Vegetable Lasagna Soup is amaze-balls all on its own!