Vegetable Lasagna Soup

6 servings
1 hr

I decided to put my own spin on a lasagna soup and use lots of veggies and beans in place of the meat, and let me tell you - it was amazing! The result is a tasty, healthy soup that my family loves and I can whip up quickly on a weeknight! My whole family devoured it again and again, and we even were able to freeze enough to have another meal from!

Lasagna soup is exactly what it sounds like; all the flavors of lasagna in one easy-to-make, thick tomato soup. I like to keep my broth thick, almost like an abundance of tomato sauce, but you can make it thinner by adding a little extra broth at the end of cooking if you prefer.

I don't know about you, but when I make my own lasagna it is almost an all-day affair. Between making the saucy filling, the ricotta cheese filling, boiling the noodles, then assembling and baking it feels like it takes forever and dirties about 800 dishes in the process. This soup is ready in less than an hour, only dirties one pot, and tastes just as good as a big slice of lasagna!

I will never tire of soup season, whether it be this, my broccoli cheddar soup, or even my white chicken chili

Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 4 cups veggie broth (or more to taste)
  • 2 cups water
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes, with juices
  • 1 19 oz. can kidney beans, rinsed and drained (about 2 cups cooked kidney beans)
  • 8 lasagna noodles, broken into pieces
  • 2 cups baby spinach
  • ricotta, parmesan, fresh oregano/basil for serving (optional)

In a large 6 qt. soup pot, heat the olive oil over medium heat, then add onion and garlic cook, stirring frequently, until softened
Add the carrots, celery, zucchini, italian seasoning, basil, oregano, salt, red pepper flakes, and pepper and stir to combine
Add the vegetable broth, water, crushed tomatoes, diced tomatoes, and kidney beans, stir and bring to a boil. Cook for 15 - 20 minutes, or until the veggies are softened but still firm
Once the veggies are softened, add the lasagna noodles to the pot and cook an additional 10 minutes, or until noodles are cooked through
Once noodles are cooked, remove from heat and stir in the baby spinach, allow to sit in hot soup for 1-2 minutes to wilt
Serve the soup hot with a dollop of fresh ricotta, a sprinkle of parmesan, and some fresh oregano or basil if desired
  • chop your carrots slightly smaller than your zucchini pieces to ensure even cooking
  • break your lasagna noodles into relatively even pieces so they cook after the same amount of time
  • you can add as much broth as you want at the end until the soup reaches your desired consistency
Natalie | The Kollee Kitchen
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