Vegetarian Lasagna Soup with Spinach & Zucchini

A Comforting Meatless Meal That Everyone Loves

Lasagna soup is already a brilliant invention—rich tomato broth, hearty pasta, and creamy cheese that delivers all the flavor of lasagna with none of the layering or baking. But what if you could enjoy all of that deliciousness while keeping it vegetarian, lighter, and loaded with garden-fresh veggies?

That’s exactly what this Vegetarian Lasagna Soup with Spinach & Zucchini delivers.

It’s a cozy, one-pot wonder that:

• ✔️ Satisfies cravings for comfort food

• ✔️ Supports a meat-free lifestyle

• ✔️ Comes together in under an hour

• ✔️ Is easily adaptable for dairy-free and gluten-free diets

• ✔️ Uses everyday pantry and fridge ingredients

Whether you’re vegetarian, trying to eat more plant-based, or just want a wholesome soup to warm you up, this recipe is guaranteed to hit the spot.

🍅 Why You’ll Love This Vegetarian Lasagna Soup

✅ All the lasagna flavor — none of the layering
✅ Full of nutrient-rich vegetables like spinach & zucchini
✅ Protein-rich from cheese and optional legumes
✅ One-pot cooking = easy cleanup
✅ Freezer- and meal prep-friendly
✅ Kid-friendly and customizable

This isn’t a side dish kind of soup—it’s a full meal in a bowl. Serve it with crusty bread, a side salad, or just enjoy it on its own.

🛒 Ingredients

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes

🥬 For the Soup:

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 medium zucchini, sliced into thin half-moons

• 1 (14 oz) can diced tomatoes

• 1 (15 oz) can tomato sauce

• 1 tablespoon tomato paste

• 4 cups low-sodium vegetable broth

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon crushed red pepper flakes (optional)

• Salt and pepper, to taste

• 6–8 oz uncooked lasagna noodles, broken into pieces

• 2 cups fresh baby spinach (or 1 cup frozen spinach, thawed and squeezed dry)

• Optional: 1 cup canned white beans or lentils (for extra protein)

🧀 For the Cheese Topping:

• 1 cup ricotta cheese

• 1½ cups shredded mozzarella cheese

• ½ cup grated Parmesan or Pecorino Romano

• Chopped fresh basil or parsley, for garnish

🧑‍🍳 For dairy-free: use your favorite plant-based ricotta and cheese alternatives.

Step-by-Step Instructions

🔥 Step 1: Sauté Aromatics and Zucchini

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Toss in the sliced zucchini and sauté for 4–5 minutes until slightly tender.

💡 You want the zucchini to soften but still hold some bite—it’ll continue cooking in the broth.

🍅 Step 2: Add Tomatoes and Seasoning

Stir in:

• Tomato paste

• Diced tomatoes

• Tomato sauce

Add the vegetable broth and stir everything together. Then season with:

• Basil

• Oregano

• Thyme

• Crushed red pepper flakes

• Salt and black pepper

Bring the soup to a gentle boil over medium-high heat.

🍝 Step 3: Add Pasta and Simmer

Once boiling, stir in the broken lasagna noodles. Reduce the heat to medium-low and simmer for about 12–15 minutes, stirring occasionally to prevent sticking.

📝 Check the noodles toward the end for doneness. Avoid overcooking.

If using canned white beans or lentils, add them during this step for an extra boost of plant-based protein.

🥬 Step 4: Add Spinach

Once the noodles are tender, stir in the fresh spinach. It will wilt quickly in the hot soup—about 1–2 minutes.

If you’re using frozen spinach, make sure it’s fully thawed and squeeze out any excess moisture before adding.

🧀 Step 5: Prepare the Cheese Topping

In a small bowl, mix:

• Ricotta cheese

• Half of the shredded mozzarella

• 2 tablespoons Parmesan
  Add a pinch of salt and pepper to taste.

This is your “cheesy layer” to spoon over each bowl just before serving—mimicking the luscious filling in traditional lasagna.

🍽️ Step 6: Serve & Enjoy

Ladle the hot soup into bowls. Top each one with a generous scoop of the cheese mixture. Sprinkle with extra mozzarella and Parmesan, then garnish with chopped basil or parsley.

Let it sit for a minute so the cheese melts into the soup, creating a creamy, lasagna-like experience.

🧊 Storage & Reheating

🧁 Refrigerate:

Store leftover soup in an airtight container in the fridge for up to 4 days. The pasta may absorb some broth, so add a splash of water or vegetable stock when reheating.

❄️ Freeze:

Freeze the soup (without cheese) for up to 2 months. When ready to serve, thaw in the fridge overnight, reheat, and add fresh cheese topping.

🔄 Variations & Substitutions

🌾 Gluten-Free Version:

Use your favorite gluten-free lasagna noodles or pasta. Be careful not to overcook—they may cook slightly faster than regular noodles.

🌿 Add More Veggies:

This soup is versatile! Feel free to add:

• Mushrooms

• Carrots

• Bell peppers

• Kale or Swiss chard

• Butternut squash cubes (for fall vibes)

🌱 Dairy-Free Option:

• Use plant-based ricotta and shredded vegan mozzarella

• Add 1–2 tablespoons of nutritional yeast for a cheesy flavor boost

🥫 Make It Creamier:

• Stir in a splash of unsweetened oat or cashew cream at the end for a richer texture

• Or blend 1/2 cup cooked white beans into the soup for a creamy boost without dairy

❓ FAQs: Vegetarian Lasagna Soup

Can I use other pasta instead of lasagna noodles?

Absolutely! Penne, rotini, farfalle, or even broken spaghetti will work. Adjust the cooking time based on the type of pasta you use.

How do I keep the noodles from getting mushy?

Only simmer the noodles until just al dente. If making the soup ahead of time, consider cooking the pasta separately and adding it to each bowl when serving.

Is this soup high in protein?

Yes—especially if you add beans or lentils and use ricotta and mozzarella. A single bowl offers plant-based protein and fiber for a balanced meal.

Is it spicy?

Only mildly, from the red pepper flakes. If you’re cooking for kids or prefer no heat, feel free to omit them.

Can I make this in a slow cooker?

You can! Sauté the aromatics first, then add everything except the pasta and spinach to the slow cooker. Cook on Low for 6–7 hours, stir in pasta and spinach during the last 30 minutes, then top with cheese before serving.

📊 Nutrition Information (per serving – approx.)

• Calories: 320–380

• Protein: 16–20g

• Carbohydrates: 30–35g

• Fat: 12–16g

• Fiber: 5–6g

• Sugar: 6g

These values will vary depending on ingredients and toppings used.

🥖 What to Serve with Vegetarian Lasagna Soup

• Warm garlic bread or focaccia

• Mixed green salad with balsamic vinaigrette

• Roasted vegetables on the side

• A drizzle of basil pesto on top for extra flavor

Save This Recipe!

This Vegetarian Lasagna Soup with Spinach & Zucchini is the perfect recipe for when you want comfort food with a healthy twist. Cozy enough for chilly nights, but light and nourishing enough to enjoy year-round.

Save it to your “Meatless Mondays”, “Comfort Soups”, or “One-Pot Meals” board on Pinterest to come back to again and again!