Garden Vegetable Lasagna Soup

$9.92 recipe / $1.65 serving
by Beth - Budget Bytes
4.93 from 28 votes
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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, like tomato, onion, carrot, zucchini, and spinach.

Overhead view of a bowl full of Garden Vegetable Lasagna Soup with crusty bread on the side

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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.

Front view of a bowl full of Garden Vegetable Lasagna soup, a spoon lifting a cheese-filled bite
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Garden Vegetable Lasagna Soup

4.93 from 28 votes
This Garden Vegetable Lasagna Soup is packed full of vegetables and lasagna flavor, plus a hidden dollop of melty three cheese ricotta blend!
Garden vegetable lasagna soup served with a spoon.
Servings 6 1.5 cups each
Prep 10 minutes
Cook 35 minutes
Total 45 minutes

Ingredients

SOUP

  • 1 Tbsp olive oil ($0.16)
  • 1 yellow onion ($0.40)
  • 4 cloves garlic ($0.32)
  • 2 carrots ($0.24)
  • 1 zucchini (1/2 lb.) ($0.77)
  • 15 oz can diced tomatoes ($0.65)
  • 15 oz can tomato sauce ($0.70)
  • 1 Tbsp Italian seasoning blend ($0.30)
  • 4 cups vegetable broth* ($0.52)
  • 8 oz lasagna noodles ($0.95)
  • 1/4 lb frozen spinach ($0.40)

THREE CHEESE RICOTTA BLEND

  • 15 oz ricotta ($2.99)
  • 1 cup shredded mozzarella, divided ($1.00)
  • 1/4 cup Parmesan (grated or shredded) ($0.48)
  • 1/8 tsp salt ($0.01)
  • Freshly cracked pepper ($0.03)
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Instructions 

  • Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil. Sauté over medium heat until the onions are soft and transparent (about 3-5 minutes).
  • While the onions and garlic are sautéing, peel and slice the carrots. Slice the zucchini and then cut the slices into quarter rounds. Add the carrots and zucchini to the pot and sauté for about 2 minutes more, or just until the zucchini begin to soften.
  • Add the diced tomatoes (with juices), tomato sauce, Italian seasoning blend, and vegetable broth to the soup pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the pot to a boil.
  • While waiting for the pot to boil, break the lasagna noodles into 1-inch pieces. Once the soup is boiling, add the broken lasagna noodles and continue to boil for 10-12 minutes, or until the noodles are tender.
  • While the pasta is boiling in the soup, combine the ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, salt, and freshly cracked pepper in a bowl (save the other half of the mozzarella for topping the soup bowls). Stir until the cheeses and seasonings are well combined.
  • Once the pasta is tender, add the frozen spinach and stir until the spinach is thawed and mixed well into the soup.
  • To serve, place a dollop of the cheese blend in each bowl, then ladle the hot soup over top. Add a pinch of the remaining shredded mozzarella on top.

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Notes

*I use Better Than Bouillon brand soup base to make my broth.

Nutrition

Serving: 1ServingCalories: 424.97kcalCarbohydrates: 52.17gProtein: 19.03gFat: 16.07gSodium: 1339.1mgFiber: 4.87g
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Check out more of our Vegetable Soup Recipes!

Overhead view of a bowl full of Garden Vegetable Lasagna soup with a spoon in the center, bread on the side

How to Make Lasagna Soup – Step by Step Photos

Sauté Onion and Garlic in soup pot

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.

Sauté Zucchini and Carrot in soup pot with onion and garlic

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.

Diced Tomatoes and Tomato Sauce added to soup pot

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.

Italian Seasoning Blend bottle

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.

Vegetable Broth added to soup pot

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.

Broken Lasagna Noodles

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.

Boiled Noodles in the soup

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.

Frozen spinach added to soup

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.

Garden Vegetable Lasagna Soup heated through

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.

Three Cheeses and seasoning in bowl

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.

Add Three Cheese Ricotta Blend to the serving bowl

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.

Finished bowl of Garden Vegetable Lasagna soup with bread on the side

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!

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  1. I tried this recipe a while back and found it delicious. have Sorrell in my garden right now. Could I use it in place of the frozen spinach? If so, since it is fresh, should it be added earlier in the recipe or blanched / sauted separately.

    1. It think that would be delicious, Lorene! I don’t think you’d need to blanche it first, unless you want to remove some of that sour flavor before adding it to the soup. I think you’d be fine to add it towards the end of the noodles boiling so that it gets simmered for just s few minutes longer.

  2. I swapped in tinned lentils for the garden vegetables, which made it actually very quick to cook. The way the flavours melded was great, and then with the finishing touch of the three cheese mix, I was in comfort food heaven. I used a fresh rocket-spinach mix, as well as leftover radish greens, for the green side of the soup. I will definitely be making this again! I had a large helping and there were leftovers. Woot!

  3. I only had ~4 oz lasagna noodles so I added a 1/2 lb italian sausage. This totally hit the lasagna craving I had. I’m attempting to freeze a serving, don’t think it’ll be an issue.

  4. I have made this soup a few times,we love it.
    Is it possible to put some of the cheese mixture in the bottom of the freezable container then put soup on top and freeze it.

  5. This is really wonderful—all the flavor and texture of lasagna with like 15% of the effort. I agree with other commenters that the noodles soaked up a lot of liquid so if you want it to be soupy you should probably add additional broth, but I enjoyed it as is so I didn’t bother.

    I used half red onion and half yellow because that’s what I had in the house, and chucked in some chopped red bell pepper and frozen peas on top of the veggies in the recipe.

  6. Very good soup! I’ll be sure to par-cook the carrots first next time. I cooked the soup extra long and they were still too crunchy. Also, needed extra seasoning and extra time for the pasta to cook.

  7. Delicious! Very hearty without being heavy. I love a thick soup and this was perfect. I couldn’t find ricotta at the store so I just sprinkled the shredded parmesan and mozzarella on the soup in bowls so it would melt. It was great! I served it with Monti’s soda bread recipe. Perfection for a cool, fall-is-coming, dinner.

  8. It was superb, I made a few modifications, used Rumi cheese ( an Egyptian cheese) instead of parmesan and mozzarella. for ricotta, i used square of kiri. I also used bell pepper instead of zucchini. It turns out great and yummy.

  9. This is such a delicious soup recipe!
    I found the lasagna noodles to be a bit too messy so I just replace them with regular noodles now. A great recipe to go back to for a fast meal.

  10. This was delicious and filling due to the amazing cheese. It really doesn’t need meat, I subbed bell peppers for the carrots and cheddar for mozzarella. I also added more liquid as others have suggested. Turned our great!

  11. I made this as written the first time, and it was DELICIOUS, but nearly all the broth was sucked up by the noodles. I’ve made it many times since and now I usually add a pound of Italian sausage and I always double the broth, leaving everything else the same. Even with doubling the broth, there is very little liquid left – especially with the leftovers. It really does taste just like deconstructed lasagna and it’s my absolute favorite soup! SO SO GOOD.

  12. This soup is amazing. I’ve made it a few times, exactly as written and it always comes out great!
    Thanks for sharing!

  13. Amazing! I added @ 1/2 lb. ground Italian sausage and mushrooms (because I had them) and penne pasta (made from red lentils)…Mmm Mmm good!!!

  14. I had only no-boil noodles that were flat- next time I’ll use the traditional ones with the pretty edges and use half the amount bc as others have indicated, they soaked up all the broth.  Still delicious, and we are calling it lasagna in a bowl! I like the suggestions of sausage and mushrooms if I have them, but this version is delish!

  15. Delicious – thanks! I subbed mushrooms for carrots and served with your garlic bread. Would definitely make again!

  16. My boyfriend called it “possibly my new favorite meal”. It was a hit! I made it as written, except none of the stores near us sell ricotta so I made a parmesan bechamel sauce instead. Yum.

  17. I’ve used many Budget Bytes recipes over the years and they’re all great. I really like this one because I like a lot of vegetables in my soup but I also want something that makes it more appealing to eat – in this case, it’s the three cheese blend in the soup. The ricotta really helps this soup out by melting throughout the soup and giving it a uniform creamy consistency. It’s the first time I’ve used ricotta in soup and I was thoroughly impressed. I didn’t have any frozen spinach so I added a lot of frozen green beans instead. I also halved the cheese in the soup  and there was still plenty of cheese to make it taste great. I’ll definitely make this again.  

    FYI – I count calories – I ended up eating huge portions of this soup, and by halving the cheese portions and subbing green beans for spinach, I calculated this soup has about 500 calories in it per portion, three portions per recipe.  500 calories might sound like a lot, but it’s very filling – I had it as a breakfast/lunch combo and it kept me full until dinner. 

  18. This was perfect for a cold, rainy week! I love that it’s a healthier and much easier way to get my lasagna fix. Next time I might swap the carrots out for mushrooms or something I’d be more likely to put in an actual lasagna

  19. Made this tonight for dinner- kids loved it. Used cottage cheese instead of ricotta and it was great.

  20. I have made this several times…ALWAYS a hit!!! The only thing I omit is the cheese portion since we don’t do dairy and I only imagine it is that much more delicious with the cheese! To instant pot lovers….I sautéed onions, added garlic, pressed cancel then added everything else and put on manuel for 15 mins, a little overkill but it was done and delicious!!

  21. So. Good! I made this while my husband was at work so he didn’t know anything about the wonderous ball o’ cheese. When I gave it to him I just kept watching until he discovered said cheese. Thanks for allowing me to surprise my husband with cheese, haha!

    PS- subbed mushrooms and broccoli.. nailed it.

    Thank you, Beth!

  22. We enjoyed this; however, next time I’ll use half the noodles as they soaked up a majority of the broth. I had to add almost double.

  23. Beth,

    This was delicious! It reminds me very much of minestrone. It was great as is, but in the future I’ll also include kidney beans (my fav!) and just use whatever pasta I have on hand.

    Thank you!!

  24. OMG this soup was so delicious! I served it with homemade garlic bread. Thanks for the amazing recipe!

  25. Made this two weeks ago bc I got a lasagna craving and my oven is broken and I didn’t want to go to a restaurant. HOLY CRAP, IT WAS DELICIOUS. Going to make it again today!

    1. I’ve actually never worked with no-boil noodles. I bet they would work, but they will soften much faster than traditional noodles.

  26. Great recipe for a summer dinner. I love it, and the children really enjoyed it as well. You’re the best.

  27. I made this soup tonight for thirty people and they loved it (we’re in Switzerland, where ricotta can be expensive, so we used a little cottage cheese in the mix and it turned out very well). We did garlic bread on the side. Thanks for a great, cheap recipe.

  28. YUM! This was delicious and will most definitely be made again! I’m not a big carrot fan so I swapped those for mushrooms, and I did add in sausage like you suggested (my husband is a meat-lover). Thank you for yet another amazing recipe! :)

  29. My husband, who does not like soup that much, ate a second helping. SO much easier than making lasagna and way more veggies and less cheese than most lasagna I make so it is much healthier too!

  30. Is there any particular reason the spinach has to be frozen? I have a bunch of fresh spinach I’m looking to use up!

    1. No, I just used frozen for the price and convenience factors. :) You can definitely throw in a few handfuls of fresh spinach.

  31. This was a huge crowd pleaser (like all the other dishes I make from your blog)! That cheesy goodness is to die for, ugh. I added mushrooms and red pepper flakes which was perfect. I loved this recipe so much!

  32. This went over well at my house – the ricotta was the touchy thing. I did add a pound of ground sausage (browned while the veggies were cooking, added when noodles were about half done), but mainly because I love in a carnivorous family and I had 3 vegetarian meals on the menu this week. What would have been even better would have been done grilled sweet Italian sausage cut into pieces – amazing flavor.

    I was cooking a couple of things that required chopped/minced/diced pieces, so I let my food processor do all the dirty work for me. Not as pretty, but much faster and easier for bulk work.

  33. Made this last night, pretty much as printed – absolutely wonderful! It’s in the rotation, winter or summer – tastes exactly like lasagna and is so simple. Thank you, Beth!

  34. Delicious! I made this with italian seasoned turkey sausage, farfalle pasta and cottage cheese for the ricotta (a family tradition for lasagna).

    I cooked the pasta with the cover on the pot for most of the time which kept the liquid right for a soup consistency.

  35. Hey Beth, things are super tight for my family right now. I thought we had enough olive oil to get us through the week, but we used the last of it tonight. Is it ok to substitute vegetable oil or will the taste of things be really off (in this and any other recipe)?

  36. So I made this subbing half a package of bowtie/farfalle for the lasagna, because I had it on hand from the salmon pasta salad…and once it was done boiling, almost all the liquid was gone. I ended up having to add another 4 cups vegetable broth total and it’s STILL pretty thick – tastes every bit as good, though! Just a heads up for anyone thinking to sub the type of pasta used, I’d recommend cooking it separately and then adding it at the end with the spinach, or after. That’s the only reason I can think of that it might have cooked down so much.

    1. Think French Onion Suop, no bread and at the bottom. It’s a stringy, gooey surprise.

      1. We used to put chunks of cheese in the bottom of a bowl of tomato soup and it would be a nice melty treat!

  37. Long-time reader. This was excellent and I’ll probably make it often… thanks so much!

  38. Is there any substitute for parmesan? I think that type of cheese is inherently not vegetarian. Could I use a different cheese or is it essential to the texture? This recipe looks great, I can’t wait to make it!

    1. Doh! I forgot about that. You’re right. True Parmesan must use rennet from cow stomachs, so it’t not vegetarian. As someone else mentioned, though, there are brands that basically make the same cheese but with a non-animal enzyme. :)

    2. You’re right, parmigiana reggiano legally has to be made with animal rennet. There are domestic parmesan-style cheeses that are vegetarian though- I think Belgiosso makes one that is sold whole and Trader Joes has a grated one..

  39. i want to try this out tomorrow! but i might have a hard time with the noodles…all we have is no-boil gluten free lasagna noodles and i don’t know how they would hold up. do you think that putting them in near the end of the recipe would work? or should i try another kind of pasta? apparently they don’t sell lasagna noodles GF anywhere but walmart around here and i really, really hate going to walmart.

    1. Hmm, honestly I’ve never cooked with that type of noodle so I’m not sure how they’ll do or what modifications might be necessary. :(

  40. This looks delicious! It’s very similar to my usual soup but with an added cheese bomb. Genius! Might add a little ground turkey to thicken it up though. :)

  41. This is GENIUS! I’ve always found lasagna to be tedious to make but ultimately, compactly delicious! I can’t wait to give this a go!

  42. Looks yummy, but I’m wondering about freezing the soup. I usually cook for 3 and our schedule next month could sure use some freezer meals! I’m thinking the soup part could be frozen either in batches or individual portions. The cheese mixture could be frozen in individual clumps like tomato paste. The noodles and veggies might get a bit mushy, but it should work.

  43. Making my favourite dish into a soup sounds too good to be true. And affordable, yay!

    1. Ditto Viv! True story. Gave my Sister-in-Law a bunch of mags with Lasagna soup in them but I was too cheap to buy them myself. Then I was super disappointed that I couldn’t make it. Excited that I have this recipe on hand!!!

  44. I am absolutely going to be making this this week! That looks so amazing! And I have a fridge full of zucchini, kale, and carrots.

    1. It cooks so quickly on the stove top that I think it might actually take longer in the Instant Pot (with the building heat/pressure and then release), so I probably won’t. :)

  45. This looks amazing. I’m going to have to try it for next week (this week’s budget is already spent!) Great photographs!