Cozy Extra Veggie Vegetarian Lasagna Soup Recipe
This Cozy Extra Veggie Vegetarian Lasagna Soup is a hearty and comforting meal that combines tender lasagna noodles, a medley of fresh vegetables, and flavorful tomato broth. Packed with diced onions, carrots, zucchini, and spinach, this soup offers all the deliciousness of traditional lasagna in an easy-to-make, warm bowl perfect for chilly days. Topped with optional parmesan, mozzarella, ricotta cheese, and fresh basil, it can be tailored for dairy-free or vegan diets as well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 cup diced onion (about 1/2 a large onion)
- 1 cup diced carrots (about 2 large carrots)
- 1 cup diced zucchini (about 1 small zucchini)
- 3-4 cups loosely packed baby spinach, roughly chopped
Liquids and Sauces
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cups pasta sauce (marinara)
- 2 cups vegetable broth
Dry and Other Ingredients
- 3/4 teaspoon salt, divided
- 6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces
- 1/3 cup grated parmesan cheese (optional; omit for dairy-free or vegan)
- Shredded mozzarella cheese and/or ricotta cheese, for serving (optional; omit for dairy-free or vegan)
- Fresh basil, chopped, for garnish (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and carrots, cooking for 2-3 minutes until they start to soften.
- Add Zucchini and Salt: Stir in the diced zucchini and cook for another 2 minutes until it begins to soften. Add half a teaspoon of salt to season the veggies.
- Deglaze and Add Liquids: Pour in the balsamic vinegar, scraping the bottom of the pot to lift any browned bits. Then add the marinara pasta sauce and vegetable broth. Stir everything together and bring to a simmer.
- Cook Lasagna Noodles: Once simmering, add the broken lasagna noodle pieces to the pot. Cook according to package instructions, typically 10-12 minutes, until the noodles are tender.
- Finish Soup: Stir in the remaining 1/4 teaspoon salt, the chopped baby spinach, and grated parmesan cheese if using. Let the spinach wilt into the hot soup for 1-2 minutes. Taste and adjust seasoning with salt and pepper as desired.
- Serve: Ladle the soup into bowls and sprinkle with shredded mozzarella and/or a dollop of ricotta cheese if desired. Garnish with chopped fresh basil for a fresh finish. Enjoy warm.
Notes
- For a dairy-free or vegan version, omit parmesan, mozzarella, and ricotta cheeses or use plant-based cheese alternatives.
- Lasagna noodles can be substituted with other short pasta shapes if preferred.
- If you like a thicker soup, reduce the vegetable broth slightly or add more pasta sauce.
- Feel free to add other vegetables such as mushrooms or bell peppers for extra flavor.
- Use fresh basil or substitute with dried Italian herbs if fresh isn’t available.
