Vegetable Lasagna Soup

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If you’ve never had Vegetable Lasagna Soup, it’s sorta like a deconstructed version of Vegetable Lasagna. And it’s delicious! With most vegetable soups, you should certainly take the liberty to use the vegetables that you like or that are in season. This is a tomato based soup, which also happens to be vegan, if you don’t add a dollop of the cheesy ricotta topping.

I didn’t want this soup to be too “tomatoe-y”, so I choose to use a combination of crushed tomatoes and tomato paste, which I felt complimented each other rather well and still gives you that rich tomato flavor. However, if you prefer chunks of tomatoes in your soup, then feel free to use diced tomatoes instead.

I used my favorite pasta for this soup, which is Mafalda Corta. It’s Mafaldine Pasta that has been cut into smaller pieces. Now I could not find this on the shelves of my grocer and had to order it online. I say that to say, if you don’t want to order pasta online, then I would recommend taking the traditional route and using broken up Lasagna Noodles, Campanelle Pasta, or just any other hearty pasta that you prefer. As with most soups that contain pasta, the longer it sits in the broth, the noodles will expand and will start to soak up your broth. Feel free to add more water or vegetable broth as you desire. I do realize that some people prefer hearty soups and some prefer more “brothy” soups.

Here’s a few ways to freestyle this recipe:

• use collard greens, kale, or swiss chard instead of spinach
• use a different type of hearty pasta instead of the mafalda
• use other seasonal vegetables such as butternut or acorn squash instead of carrots

Here are some other additions and ideas to consider:

• add white beans
• add veggie sausage
• add a small parmesan rind to soup while cooking
• stir in a dollop of basil pesto

Are there ways to veganize this recipe???

Aside from the dollop of ricotta cheese, this recipe is vegan. However, you can use vegan ricotta cheese and vegan parmesan cheese , if you’d still like to make the ricotta mixture.

Looking for other great soup ideas? Give these delicious recipes a try! 

• Creamy Tomato Cheese Tortellini Soup
• Vegan Italian Wedding Soup
• Creamy Butternut Squash and Gnocchi Soup
• Spinach and Cheese Tortellini Soup

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Thank you so much for stopping by today! I hope that you love my Creamy Italian Cheese Tortellini Soup. The full printable recipe is below. Enjoy!

Get the Recipe: Vegetable Lasagna Soup

Yield: 4 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

If you've never had Vegetable Lasagna Soup, it's sorta like a deconstructed version of Vegetable Lasagna and it's delicious! With most vegetable soups, you should certainly take the liberty to use the vegetables that you like or that are in season.

5 from 8 reviews

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Ingredients

• 2 to 3 tablespoons olive oil, extra virgin
• 1 medium yellow onion, diced
• 1 large carrot, thinly sliced
• ½ medium red bell pepper, seeded and diced
• ½ medium green bell pepper, seeded and diced
• 1 cup baby bella mushrooms, thinly sliced
• 3 tablespoons tomato paste, I use the kind in a tube
• 3 cloves garlic, minced
• 2 teaspoons dried Italian herbs
• 1 pinch red chili flakes
• 5 cups vegetable broth, or more if needed
• 1 14.5. oz can crushed tomatoes
• salt and pepper , to taste
• 8 ounces dried pasta, I used Malfada Corta. Campanelle Pasta is a good substitution. If you choose to use Lasagna Noodles, then I would recommend about 6 to 8 strips broken up, around 8 ounces
• 1 medium zucchini, sliced
• 2 cups spinach or kale, chopped and roughly packed

Optional Toppings

• herby ricotta cheese (see notes)
• parmesan cheese, freshly grated
• basil, freshly torn

Instructions

• Heat olive olive oil in a large pot over medium-low heat. Once heated, add in the onion, carrot, red and green bell peppers, and mushrooms. Sauté until the onions are translucent, 8 to 10 minutes.
• Stir in the tomato paste, garlic, dried Italian herbs, red chili flakes and sauté until fragrant, about 1 minute.
• Pour in the vegetable broth, 1 cup of water, and crushed tomatoes. Stir and season with salt and pepper. Cover the pot with a lid and bring to a low rapid boil over medium-high heat.
• Once boiling, remove the lid and stir in pasta and zucchini. Simmer the soup over medium heat (stirring occasionally) just until the pasta is done, 15 to 20 minutes.
• Stir in the spinach. Once the spinach have wilted, remove the pot from the heat. Taste and add more salt and water or broth, if you feel that it needs it.
• Ladle the soup into bowls. Top with a dollop of the ricotta cheese mixture, if using. If you’re feeling fancy, shower with some freshly grated parmesan and freshly torn basil.

Notes

I like to add a dollop of herby ricotta cheese to each bowl. Account for one tablespoon for each person that you’re serving. In a small bowl, put that many tablespoons of ricotta cheese in, a good sprinkle of grated parmesan cheese, and some freshly torn basil. Stir that all together and add a dollop to each bowl.

Serving: 8ounces, Calories: 343kcal, Carbohydrates: 58g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 123mg, Potassium: 655mg, Fiber: 6g, Sugar: 9g, Vitamin A: 4054IU, Vitamin C: 48mg, Calcium: 53mg, Iron: 2mg