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.

If you like this soup, then you may also want to give my Creamy Italian Cheese Tortellini Soup a try!

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
• ½ of a Red Bell Pepper, Seeded and Diced
• ½ of a Green Bell Pepper, Seeded and Diced
• 1 Large Carrot, Peeled and Thinly Sliced
• 1 cup White or Baby Bella Mushrooms, Sliced
• 1 tablespoon Italian Dried Herbs
• 1 pinch Red Chili Flakes
• 3 Garlic Cloves, Minced
• 3 tablespoons Tomato Paste, I use the kind in a tube, so not to waste
• 5 cups Low-Sodium Vegetable Broth
• 1 to 3 cups Water, Start with one cup and if your soup gets too hearty, then add more water or broth as you see fit
• 1 medium Zucchini, sliced
• 1 14.5. oz can Crushed Tomatoes
• ¼ teaspoon Sugar, This helps with the acidity of the tomatoes
• 1 teaspoon Fine Sea Salt or to taste, or to taste
• ¼ teaspoon Ground Black Pepper
• 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 to 2 handfuls Spinach or Kale, Roughly Chopped

Optional Toppings

• Herby ricotta cheese (see notes)
• Freshly Grated Parmesan Cheese
• A small handful fresh Basil

Instructions

• In a large pot, on a medium-low flame, heat olive oil. Once heated, add in the onions, red and green bell peppers, carrots, and mushrooms. Sauté for about 8 to 10 minutes or until the onions become translucent.
• Next, stir in the dried Italian herbs, red chili flakes, garlic, tomato paste, and sauté for just a few minutes more.
• Pour in the vegetable broth, 1 cup of water, and crushed tomatoes. Stir and then add in sugar, salt, and pepper. Cover the pot with a lid and bring to a low rapid boil. Remove lid and stir in pasta and zucchini. Allow soup to simmer(stirring occasionally) for 15 to 20 minutes or until pasta is just about done.
• Stir in a few handfuls of leafy greens. Once the greens have wilted, remove the pot from the heat and taste. Add additional salt and water or broth, if you feel that it needs it.
• Serve into bowls with a dollop of the ricotta cheese mixture, if using. And if you’re feeling fancy, top with some freshly grated parmesan and fresh basil.

Notes

I like to add a dollop of 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 chopped 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