Lasagna Soup with Roasted Vegetables

Why You’ll Love This Lasagna Soup with Roasted Vegetables

This isn’t your average lasagna soup. It’s a lighter, veggie-packed version of the comfort food classic—with all the flavor and heartiness of traditional lasagna, but none of the heaviness.

Here’s why it’s a must-make:

• ✅ Loaded with roasted vegetables for deep, caramelized flavor

• ✅ Made with no pork, no bacon, no alcohol, and no wine

• ✅ Easily made vegetarian or vegan

• ✅ One-pot, simple preparation

• ✅ Freezer-friendly and perfect for meal prep

Whether you’re embracing meatless Mondays, sneaking more vegetables into your week, or simply craving a healthier version of your favorite Italian dish—this recipe delivers.

---

What Makes This Version Healthy?

Traditional lasagna soups can be heavy with meats, cheeses, and cream. This version takes a healthier approach by:

• Replacing ground meats with hearty roasted vegetables

• Using olive oil instead of butter

• Relying on natural flavor from herbs and roasted ingredients

• Skipping alcohol (no wine or beer in the sauce)

• Offering lighter dairy options (or dairy-free alternatives)

It’s satisfying, nutritious, and full of real, whole ingredients.

---

Ingredients (Serves 6)

🥒 Roasted Vegetables

• 1 zucchini, diced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 cup mushrooms, sliced

• 1 red onion, chopped

• 2 tablespoons olive oil

• ½ teaspoon dried oregano

• ½ teaspoon garlic powder

• Salt and pepper, to taste

🍲 Soup Base

• 1 tablespoon olive oil

• 4 garlic cloves, minced

• 1 teaspoon dried basil

• ½ teaspoon dried thyme

• 1 pinch red chili flakes (optional)

• 1 (28 oz) can crushed tomatoes

• 4 cups low-sodium vegetable broth

• 1 cup water

• 6 lasagna noodles, broken into pieces

• 1 bay leaf

🧀 Cheese Topping (Optional)

• ½ cup part-skim ricotta cheese

• ½ cup shredded mozzarella cheese

• 2 tablespoons grated parmesan

• Fresh basil or parsley for garnish

💡 For a vegan version, use plant-based cheese or omit entirely.

---

Equipment You’ll Need

• Baking sheet

• Large soup pot or Dutch oven

• Wooden spoon

• Chef’s knife and cutting board

• Measuring cups and spoons

---

Step-by-Step Instructions

🔥 Step 1: Roast the Vegetables

1. Preheat oven to 425°F (220°C).

2. Toss zucchini, peppers, mushrooms, and red onion in olive oil, oregano, garlic powder, salt, and pepper.

3. Spread on a lined baking sheet.

4. Roast for 20–25 minutes, flipping halfway, until vegetables are tender and slightly charred.

🔎 Roasting deepens the flavor and removes excess moisture, preventing a watery soup.

---

🍅 Step 2: Start the Soup Base

1. Heat 1 tablespoon olive oil in a large pot over medium heat.

2. Add garlic and cook for 1 minute, stirring constantly.

3. Add basil, thyme, chili flakes, and bay leaf. Cook for another 30 seconds.

4. Pour in crushed tomatoes, vegetable broth, and water.

5. Bring to a gentle boil.

🍝 Step 3: Add Pasta

1. Add broken lasagna noodles to the pot.

2. Cook for 8–10 minutes, stirring occasionally, until noodles are al dente.

📝 You can cook the noodles separately if you prefer more control or want to store leftovers without soggy pasta.

🥕 Step 4: Add Roasted Veggies

1. Once noodles are cooked, stir in the roasted vegetables.

2. Simmer for another 5 minutes to meld flavors.

3. Remove the bay leaf.

4. Taste and adjust salt and pepper.

---

🧀 Step 5: Serve and Top

1. Ladle soup into bowls.

2. Add a dollop of ricotta, a sprinkle of mozzarella, and a pinch of parmesan.

3. Top with fresh basil or parsley for a bright finish.

🥖 Serve with crusty bread, whole grain rolls, or garlic toast for a hearty meal.

---

Make-Ahead, Storage, and Freezing

❄️ Make-Ahead Tips

• Roast the vegetables up to 2 days in advance and refrigerate until ready to use.

• Make the soup base without pasta and store in the fridge. Cook pasta fresh when serving.

🧊 Storage

• Store leftovers in the fridge for up to 4 days.

• Reheat gently on the stove or microwave. Add a splash of broth if it thickens.

🧊 Freezing Instructions

• Freeze soup without the noodles to prevent mushiness.

• Freeze in airtight containers for up to 3 months.

• Thaw overnight and reheat on stove. Add cooked pasta before serving.

---

Healthy Tweaks & Variations

🌾 Gluten-Free

• Use gluten-free lasagna noodles or gluten-free pasta shells.

🌱 Vegan Version

• Omit cheese or use plant-based alternatives. Nutritional yeast adds cheesy flavor!

• Use unsweetened oat or almond milk instead of dairy if thinning is needed.

🍗 Add Protein

• Add cooked chickpeas, white beans, or lentils for a protein boost.

• Not vegetarian? Stir in shredded rotisserie chicken or ground turkey.

🍅 Tomato-Free Option

• Replace crushed tomatoes with a mix of blended roasted red peppers and vegetable broth for a milder soup.

---

Nutrition Highlights (Per Serving, Approx.)

• Calories: 310

• Protein: 11g

• Carbohydrates: 41g

• Fat: 11g

• Fiber: 6g

• Vitamin C, A, and Potassium-rich

🥦 This soup offers over 3 servings of vegetables per bowl!

---

What to Serve with Lasagna Soup

This soup stands on its own, but here are a few great pairings:

🥗 Light Sides

• Arugula or mixed greens salad with balsamic vinaigrette

• Roasted Brussels sprouts or asparagus

• Cucumber and tomato salad with lemon dressing

🍞 Breads

• Whole-grain garlic toast

• Sourdough or multigrain baguette

• Homemade herb focaccia

🧊 Drinks

• Sparkling water with lemon

• Freshly brewed herbal tea

• Iced cucumber mint water

FAQs

❓ Can I use different vegetables?

Absolutely! Try roasting eggplant, carrots, cauliflower, or sweet potatoes. Just keep total veggie volume around 4 cups.

❓ Is this recipe spicy?

It’s mild as written, with optional chili flakes. Adjust spice to taste.

❓ Can I make it in a slow cooker?

Yes. Cook soup base in slow cooker on Low for 6 hours or High for 3 hours, then stir in roasted veggies and cooked noodles at the end.

❓ What can I use instead of lasagna noodles?

Try any short-cut pasta: penne, rotini, shells, or fusilli work great.

❓ Can kids enjoy this?

Yes! Kids love the tomato broth and noodles. Just reduce or omit spice.

---

Final Thoughts

This Lasagna Soup with Roasted Vegetables is everything you want in a fall meal:

• Warm, rich, and cozy

• Packed with nutrients and fiber

• Flexible and family-friendly

• Simple enough for weeknights

• Beautiful enough for gatherings

It’s the perfect way to eat more vegetables while still enjoying the comfort of a beloved classic.