After a particularly long day, with the clouds hanging low and a chill creeping in, I found myself yearning for something warm and comforting. That’s when the idea of Veggie Lasagna Soup came to mind—a dish that wraps you in a cozy embrace, full of rich flavors and hearty ingredients. Imagine the aromas of garlic and onion sizzling away in the pan, mixing with fresh garden vegetables and creamy white beans. In just over half an hour, you can create a bowl of pure happiness that’s not only satisfying but can easily cater to various diets with its vegan and gluten-free options. Perfect for family dinners or a quick solo meal, this soup is a delightful twist on traditional lasagna that packs a flavor punch. So grab that apron and let’s turn a few simple ingredients into a comforting masterpiece that’s sure to become a staple in your kitchen!
Why is Veggie Lasagna Soup a must-try?
Comforting Warmth: Just picture yourself warming up with a bowl of this Veggie Lasagna Soup—the perfect antidote to chilly evenings.
Customizable Goodness: With options for vegan and gluten-free variations, everyone can indulge without compromising their dietary needs.
Quick Prep Time: In just over 30 minutes, you can savor a hearty meal that won’t keep you in the kitchen for long.
Flavor Explosion: Each spoonful is packed with rich tomatoes, aromatic garlic, and creamy beans, creating a symphony of taste that rivals traditional lasagna.
Crowd-Pleasing Appeal: This dish is an instant hit at family gatherings, ensuring both kids and adults leave the table happy.
Easy Leftovers: Store extra servings for delightful lunches throughout the week—just reheat and enjoy.
Veggie Lasagna Soup Ingredients
For the Base
- Olive Oil – Perfect for sautéing vegetables and adding richness. Can use any neutral oil as a substitute.
- Yellow Onion – Provides sweetness and depth of flavor; shallots can be a milder substitute.
- Carrots – Adds sweetness and vibrant color; parsnips offer a unique flavor twist if needed.
- Italian Seasoning – Enhances flavor with mixed herbs; individual herbs like oregano and basil are great alternatives.
- Garlic – Essential for aromatic depth; using fresh garlic gives the best results.
- Low-Sodium Vegetable Broth – Serves as a savory base without excess salt; homemade broth or seasoned water can also work.
- Crushed Tomatoes – Forms the soup’s base, adding acidity and sweetness; diced tomatoes provide a chunky texture if preferred.
- Navy Beans (White Beans) – Boosts creaminess and adds protein; any canned bean or chickpeas are excellent substitutes.
For the Soup
- Kosher Salt & Black Pepper – Key for seasoning to taste; adjust according to preference.
- Zucchini – Adds bulk and texture; yellow squash works interchangeably.
- Lasagna Pasta – Delivers that classic lasagna texture; any medium pasta shape or gluten-free pasta serves as an alternative.
- Sugar (optional) – Balances the acidity of the tomatoes; honey can be used instead for a different sweetness.
- Baby Spinach – Offers freshness and nutrients; kale or Swiss chard provides good substitutions.
For the Cheese Topping
- Fresh Parsley – Enhances flavor and makes for a lovely garnish; basil can provide a different flavor profile if desired.
- Ricotta Cheese – Delivers creaminess to the topping; for dairy-free, vegan ricotta made from blended almonds or tofu is a great option.
- Shredded Mozzarella – Melts beautifully and boosts flavor; consider vegan mozzarella for a dairy-free choice.
- Grated Parmesan – Adds a salty, nutty depth; nutritional yeast is a suitable vegan alternative.
Create this delightful Veggie Lasagna Soup that’s sure to warm your heart and home!
How to Make Veggie Lasagna Soup
Heat Oil: In a large pot, warm up the olive oil over medium-low heat. Once hot, add the diced onion and carrots. Sauté until they become tender and fragrant, about 8 minutes.
Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen. This step is crucial for building that rich flavor base.
Combine Broth and Tomatoes: Pour in the low-sodium vegetable broth and crushed tomatoes. Add the navy beans, kosher salt, and black pepper. Bring everything to a gentle boil, creating a hearty aroma.
Cook Pasta and Zucchini: Toss in the zucchini and lasagna pasta. Lower the heat to a simmer and cook until the pasta is tender, which should take about 15-20 minutes. Stir occasionally to prevent sticking.
Prepare Cheese Mixture: While the soup is simmering, combine the ricotta, shredded mozzarella, grated Parmesan, and a pinch of salt and pepper in a separate bowl. This creamy topping will add richness to your soup.
Finish the Soup: Once the pasta is cooked, stir in the fresh baby spinach and chopped parsley. Taste and adjust seasoning, adding sugar if the soup is too acidic from the tomatoes.
Serve: Ladle the hot soup into bowls and top generously with the cheese mixture. Sprinkle some fresh parsley on top before serving to add a pop of color.
Optional: Serve with crusty garlic bread for a delightful contrast.
Exact quantities are listed in the recipe card below.
What to Serve with Veggie Lasagna Soup?
Nothing completes a cozy meal quite like delightful sides that elevate your dining experience.
Crusty Garlic Bread: The warm, buttery flavors of garlic bread contrast beautifully with the rich soup, making every bite delightful. It’s perfect for sopping up the last drops of that velvety broth.
Kale Salad: A refreshing kale salad with a citrus vinaigrette introduces a bright, crunchy element to your meal. The acidity from the dressing balances the hearty richness of the soup, creating a harmonious dining experience.
Roasted Vegetable Medley: Add a tray of roasted seasonal vegetables for a colorful side that offers both texture and flavor. Their slight caramelization complements the savory notes of the soup while providing an extra health boost.
Parmesan-Dusted Breadsticks: These warm, cheesy treats pair perfectly with soup, inviting everyone to stretch their hands for another. The cheese melts in your mouth, adding a delightful saltiness that contrasts with the fresh veggies.
Herb-Infused Olive Oil: Drizzle some herb-infused olive oil over the soup for added depth of flavor. A simple blend of basil and parsley elevates each spoonful and entices the senses.
Sparkling Water with Lemon: For a refreshing beverage, serve sparkling water with sliced lemons. This light drink cleanses the palate and adds a zesty twist, refreshing between bites of the hearty lasagna soup.
There’s no shortage of delicious pairings to create a perfect meal by bringing together flavors and textures you love!
Make Ahead Options
These hearty Veggie Lasagna Soup preparations are a game changer for busy weeknights! You can chop all your vegetables and even mix your cheese topping up to 3 days in advance; just refrigerate them separately to maintain their freshness. For the most flavorful experience, prepare the soup base (including the broth and tomatoes) up to 24 hours ahead. When you’re ready to serve, reheat the soup on the stovetop before stirring in your fresh ingredients like spinach and pasta, then top with the prepared cheese mix. This means you can have a cozy, comforting bowl of soup ready to go in no time, just as delicious as if made from scratch!
Veggie Lasagna Soup Variations
Customize your Veggie Lasagna Soup with these delightful twists that’ll inspire your kitchen creativity!
Vegan Option: Omit the cheese topping or use dairy-free alternatives like vegan ricotta and mozzarella for a plant-based delight. This ensures that everyone enjoys a cheesy finish without any dairy.
Gluten-Free Pasta: Swap out regular lasagna noodles for gluten-free pasta to cater to dietary needs. The flavor remains intact, allowing everyone to savor this hearty soup fully.
Hearty Meat Addition: For meat lovers, stir in some cooked ground beef or Italian sausage to individual bowls for an added protein boost, making this dish perfect for both vegetarians and carnivores alike.
Extra Veggies: Enhance flavor and nutrition by adding bell peppers, mushrooms, or even kale to the mix. These vibrant additions not only bring variety but also create pleasing textures.
Spicy Kick: If you enjoy a bit of heat, sprinkle in some red pepper flakes or diced jalapeños. This playful kick elevates the soup’s profile, making it a spicy twist on the classic.
Lentils for Protein: Substitute navy beans with cooked lentils for a protein-packed option. They bring a delightful earthiness that beautifully complements the soup’s flavors.
Herb Boost: Infuse fresh herbs like basil or thyme into the mix. These aromatics will deepen the flavor, providing a fragrant bouquet that enchants every bowl.
Mushroom Broth: Swap low-sodium vegetable broth for mushroom broth. This rich, umami-packed base adds a new dimension of depth to the soup that will leave your taste buds longing for more.
Expert Tips for Veggie Lasagna Soup
Sauté Seasoning First: Always start by sautéing the Italian seasoning with the vegetables to unlock its aromatic potential.
Adjust Acidity: If your soup turns out too acidic from the tomatoes, add a pinch of sugar or honey to balance the flavors.
Avoid Sticking: Stir the pasta occasionally while it cooks to prevent it from clumping together in the pot and ensure even cooking.
Customize for Meat Lovers: For family members who enjoy meat, feel free to mix in cooked ground beef or sausage to their servings before adding the cheese topping.
Add More Veggies: Don’t hesitate to toss in additional vegetables like bell peppers, mushrooms, or spinach to enhance the nutritional value and texture of your Veggie Lasagna Soup.
Storage Tips for Veggie Lasagna Soup
Fridge: Store leftover Veggie Lasagna Soup in an airtight container for up to 4 days. Make sure it cools to room temperature before sealing to maintain its freshness.
Freezer: The soup can be frozen for up to 3 months. To prevent the pasta from becoming mushy, consider freezing the soup base separately from the pasta and combining them when reheating.
Reheating: When ready to eat, reheat on the stovetop over low heat, adding a splash of vegetable broth or water if the soup appears too thick. Stir occasionally until heated through.
Veggie Lasagna Soup Recipe FAQs
How do I select the best vegetables for my Veggie Lasagna Soup?
Absolutely! When choosing vegetables, look for firm, vibrant zucchini and fresh herbs. For carrots, I recommend selecting ones that are bright orange without any dark spots. If you can, grab organic options for the freshest flavors.
What’s the best way to store leftover Veggie Lasagna Soup?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Allow the soup to cool completely before sealing it to help maintain freshness.
Can I freeze Veggie Lasagna Soup?
Very! You can freeze it for up to 3 months. To do this, I suggest separating the soup base from the pasta to prevent it from becoming mushy during freezing. When you’re ready to enjoy it again, thaw overnight in the fridge, reheat, and add a splash of vegetable broth or water for consistency.
What should I do if the soup tastes too acidic?
If you find your Veggie Lasagna Soup is too acidic, simply add a pinch of sugar or a drizzle of honey to balance the flavors. Start with half a teaspoon and adjust to your taste, stirring well to incorporate.
Can my pets enjoy any leftovers from the Veggie Lasagna Soup?
It’s important to be cautious! While plain vegetables like zucchini and carrots are safe for pets, avoid giving them any soup with garlic, onions, or rich cheese. Always prioritize their safety by offering plain ingredients in moderation.
What gluten-free options can I use for the pasta?
The more the merrier—! Use gluten-free pasta shapes like brown rice penne or gluten-free lasagna sheets in place of regular lasagna pasta. Just follow the cooking instructions on the package, checking for doneness, as gluten-free pasta might slightly differ in cooking times compared to traditional options.
Savory Veggie Lasagna Soup That Heats the Soul
Equipment
- - Large pot
Ingredients
For the Base
- 2 tablespoons Olive Oil Can use any neutral oil as a substitute.
- 1 medium Yellow Onion Shallots can be a milder substitute.
- 2 medium Carrots Parsnips offer a unique flavor twist if needed.
- 1 tablespoon Italian Seasoning Individual herbs like oregano and basil are great alternatives.
- 4 cloves Garlic Using fresh garlic gives the best results.
- 4 cups Low-Sodium Vegetable Broth Homemade broth or seasoned water can also work.
- 28 ounces Crushed Tomatoes Diced tomatoes provide a chunky texture if preferred.
- 15 ounces Navy Beans (White Beans) Any canned bean or chickpeas are excellent substitutes.
For the Soup
- 1 teaspoon Kosher Salt Adjust according to preference.
- 1 teaspoon Black Pepper Adjust according to preference.
- 1 medium Zucchini Yellow squash works interchangeably.
- 9 ounces Lasagna Pasta Any medium pasta shape or gluten-free pasta serves as an alternative.
- 1 teaspoon Sugar (optional) Honey can be used instead for a different sweetness.
- 2 cups Baby Spinach Kale or Swiss chard provides good substitutions.
For the Cheese Topping
- 1/4 cup Fresh Parsley Basil can provide a different flavor profile if desired.
- 15 ounces Ricotta Cheese For dairy-free, vegan ricotta made from blended almonds or tofu is a great option.
- 1 cup Shredded Mozzarella Consider vegan mozzarella for a dairy-free choice.
- 1/4 cup Grated Parmesan Nutritional yeast is a suitable vegan alternative.
Instructions
Directions
- In a large pot, warm up the olive oil over medium-low heat. Once hot, add the diced onion and carrots. Sauté until they become tender and fragrant, about 8 minutes.
- Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
- Pour in the low-sodium vegetable broth and crushed tomatoes. Add the navy beans, kosher salt, and black pepper. Bring everything to a gentle boil.
- Toss in the zucchini and lasagna pasta. Lower the heat to a simmer and cook until the pasta is tender, about 15-20 minutes. Stir occasionally.
- While the soup is simmering, combine the ricotta, shredded mozzarella, grated Parmesan, and a pinch of salt and pepper in a separate bowl.
- Once the pasta is cooked, stir in the fresh baby spinach and chopped parsley. Taste and adjust seasoning, adding sugar if needed.
- Ladle the hot soup into bowls and top generously with the cheese mixture. Sprinkle some fresh parsley on top before serving.