I was cleaning out my vegetable drawer last week when I realized I had the perfect storm of ingredients for something cozy. There were zucchini starting to look a little lonely, a half-used jar of marinara, and a box of lasagna noodles tucked in the back of the pantry. Instead of making a traditional layered dish, I decided to throw everything into a pot with some broth. The result was this incredible, hearty soup that captures all the comfort of lasagna without any of the fuss. It’s become an instant favorite in my household, especially on those evenings when you want something deeply satisfying but don’t have hours to spend in the kitchen.
This veggie-loaded lasagna soup – packed with flavor & goodness – is the ultimate one-pot solution. It’s brimming with colorful vegetables, rich tomato broth, and tender pasta, making it a complete meal that feels both nourishing and indulgent. You’ll love how the flavors meld together, creating a taste that’s reminiscent of your favorite baked pasta but in a comforting, spoonable form. It’s the kind of recipe that makes you look forward to leftovers.
Recipe Overview
Cuisine: Italian-Inspired | Category: Soup, Main Course | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6
What You’ll Need
When I’m shopping for this recipe, I keep an eye out for vegetables that are firm and vibrant. For the zucchini, I prefer smaller ones as they tend to have fewer seeds and a sweeter flavor. If you spot yellow squash on sale, it makes a great colorful addition. I usually grab a standard box of no-boil lasagna noodles because they hold their shape beautifully in the broth, but regular lasagna sheets broken into pieces work just as well.
You’ll need a large stockpot or Dutch oven to accommodate all the ingredients comfortably. A good chef’s knife for chopping and a wooden spoon for stirring are essential. Having your ingredients prepped and within reach makes the cooking process smooth and enjoyable.
INGREDIENTS
I always take a moment to arrange everything on my counter before I start. There’s something satisfying about seeing all the colorful vegetables lined up next to the herbs and seasonings. It reminds me of being in my grandmother’s kitchen, where organization was half the battle won. This little ritual helps me get into the cooking zone and ensures I don’t forget anything.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 medium carrot, diced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 24 ounces marinara sauce
- 8 no-boil lasagna noodles, broken into pieces
- 1 cup fresh spinach
- 1/2 cup ricotta cheese (optional, for serving)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Salt and black pepper to taste
PREPARATION
One thing I’ve learned from making this soup repeatedly is to keep an eye on the pasta during the last few minutes of cooking. Noodles can go from perfectly al dente to overly soft surprisingly quickly. The ideal texture is tender but still with a slight bite. You’ll know it’s ready when the vegetables are fork-tender and the broth has thickened slightly from the starches in the pasta.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Stir in the garlic, zucchini, carrot, and mushrooms. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the oregano, basil, and red pepper flakes if using. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and marinara sauce. Bring to a gentle boil.
- Add the broken lasagna noodles. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until pasta is cooked.
- Stir in the spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Serve hot, topped with a dollop of ricotta and a sprinkle of Parmesan if desired.
NUTRITION INFORMATION
- Calories: 245 per serving
- Carbohydrates: 42g
- Protein: 9g
- Fat: 6g
- Fiber: 5g
- Sugar: 10g
- Sodium: 980mg
Customizing Your Soup
What I appreciate about this recipe is how adaptable it is to what you have on hand. If you’re not a fan of mushrooms, try adding diced bell peppers instead. I’ve made it with yellow and red peppers when my family requested a brighter version, and it was delicious. For a protein boost, a can of rinsed cannellini beans or lentils works wonderfully. Around here, we sometimes add a scoop of plant-based sausage crumbles for a heartier texture. The beauty of this dish is that it welcomes experimentation.
Making It Ahead and Storage
This soup stores remarkably well, making it perfect for meal prep. I often double the recipe to have lunches ready for the week. Let it cool completely before transferring to airtight containers—it will keep in the refrigerator for up to four days. When reheating, you might need to add a splash of broth or water as the pasta continues to absorb liquid. I don’t recommend freezing it with the noodles already in, as they can become mushy upon thawing. Instead, freeze the broth and vegetable base, then cook fresh pasta when you’re ready to serve.
Veggie-Loaded Lasagna Soup – Packed with Flavor & Goodness Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Veggie-Loaded Lasagna Soup – Packed with Flavor & Goodness Recipe!
Nutrition Information
Perfect Pairings
To round out your meal, consider what you’d serve with traditional lasagna. A simple green salad with a tangy vinaigrette cuts through the richness beautifully. For bread lovers, garlic toast or a crusty baguette is ideal for dipping into the flavorful broth. If you’re serving guests, a light Italian red wine like Chianti complements the tomato-based soup nicely. In my house, we often enjoy it with a side of roasted broccoli or asparagus for an extra vegetable boost.
FREQUENTLY ASKED QUESTIONS
Can I make this vegan?
Absolutely! This veggie-loaded lasagna soup – packed with flavor & goodness can easily be made vegan. Simply omit the ricotta and Parmesan cheese toppings, or use your favorite plant-based alternatives. I’ve tried it with cashew-based ricotta, and the result was creamy and satisfying.
What if I don’t have lasagna noodles?
No problem at all. You can substitute with other pasta shapes like mafalda, campanelle, or even broken fettuccine. The key is to use a pasta that will hold up well in the broth and provide those lovely, substantial bites that make this dish so comforting.
How can I make it less spicy?
Just leave out the red pepper flakes entirely. The recipe has plenty of flavor from the herbs and vegetables, so you won’t miss the heat. If you’ve already added them, a teaspoon of sugar can help balance any spiciness that’s too pronounced for your taste.
Conclusion
This veggie-loaded lasagna soup – packed with flavor & goodness has earned a permanent spot in my recipe rotation. It brings together the best elements of comfort food and nutritious eating in one steaming bowl. Whether you’re cooking for a busy weeknight or meal prepping for the days ahead, this recipe delivers on both taste and convenience. I hope it becomes a cherished favorite in your kitchen too. Give it a try this week and let me know how it turns out for you!