vegetable lasagna soup

Vegetable lasagna soup may sound peculiar, but let me tell you guys, it is absolutely amazing! The inspiration for this quick and easy soup actually came from a rogue package of spelt lasagna noodles that were in our pantry for I don’t know how long. In my continued efforts to make meals that use up our remaining pantry staples before we move, I did not want to go through all of the effort of making lasagna, so vegetable lasagna soup was the answer!

Another quick and easy meal that is an ideal recipe to make and eat throughout the week! Let’s break down the components of this soup:

LASAGNA NOODLES: since lasagna was the inspiration behind this soup, I used lasagna noodles that I broke into about 1-2″ pieces, but you could absolutely use a different type of noodle that is good for soup (I think bow ties would be a good choice)

VEGETABLES: I decided to keep my vegetable choices for this pretty classic: mushrooms, zucchini and spinach combine so well together. And of course they were mingled into a generous amount of onion & garlic.

TOMATOES & BROTH: this recipe calls for a large can of crushed tomatoes as well as a large can of diced tomatoes for the added texture. I used vegetable broth for the liquid because it added depth to the broth, but you could absolutely use water if you do not have broth or boullion on hand (you will just need to adjust the salt to taste)

MOZZARELLA: truth be told, our cheese grater actually broke the day before I made this soup, so I was left no choice but to cube the mozzarella and WOW, cubed mozzarella is the way to go for this soup. The little cubes slowly melt and are way easier to manage than shredded mozzarella would have been. (a great vegan substitute is Follow Your Heart mozzarella)

RICOTTA: if you have no other cheese to top your soup off with please, please make sure to use ricotta at the very least, this is hands down what takes this recipe to the next level and is what gives the soup its lasagna likeness. (Kite Hill makes a great vegan rictotta)

PARMESAN & FRESH BASIL: both of these add layers of flavor that in perfect harmony with everything that lies below them and in case you were wondering, this recipe is SO worth tracking down a little pot of fresh basil in the dead of winter. (for vegan parmesan substitute nutritional yeast or a vegan parmesan)

vegetable lasagna soup

When I told my hubby that I was going to make vegetable lasagna soup he was like “can you please make lasagna instead” and I was like “just trust me on this one.” When I brought him his bowl for dinner he literally could not stop proclaiming how good the soup was the entire time he was eating and I felt the same way when I ate my bowl! As lovely as all of the layers in lasagna are, I must say that when turned into soup, lasagna is so much lighter.Β Dare I say that I may never make a lasagna again?!


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8 bowls



  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 8oz sliced mushrooms
  • 1 lb zucchini, halved & sliced into 1/4" thick slices
  • (1) 28oz can crushed tomatoes
  • (1) 28oz can diced tomatoes (I used fire roasted diced tomatoes)
  • 2 tbsp sugar
  • 1 tsp italian seasoning
  • 48 oz vegetable broth
  • salt & pepper to taste
  • (1) 8oz. package lasagna noodles of your choice, broken into about 1" sized pieces
  • 8 oz. baby spinach leaves
  • 16 oz. mozzarella, cut into small cubes
  • 16 oz. ricotta
  • parmesan & fresh basil for garnish


  • Start by sauteeing the diced onion in olive oil in a large pot over medium high heat for about 3 minutes, stir in the mushrooms and sautee for about 5 minutes
  • Stri in the zucchini, crushed tomatoes, diced tomatoes, italian seasoning and sugar
  • Add the vegetable broth & stir well, taste for seasoning & add salt and pepper to taste
  • Turn the heat to high, cover pot & bring soup to a boil - add in the broken lasagna noodles and boil for 10 minutes (or until noodles are done per package instructions)
  • Once noodles are done, turn off heat and stir in the fresh spinach
  • Ladle soup into bowls, add a handful of cubed mozzzarella, a generous scoop of ricotta, and a sprinkle of parmesan and basil

{ 7 comments… add one }
  • Timothy January 16, 2018, 9:31 am

    Looks super scrumptious!

    • bella | ful-filled January 16, 2018, 7:45 pm

      Thanks Timmy! We love it! Let me know if you try it!

  • Niko January 20, 2018, 9:41 am

    WOW!!! girl you killed it on this one!!

  • Niko January 20, 2018, 9:43 am

    Let me tell you how AMAZING your new “quick and easy meals” series is!!!!!!!

  • Niko January 20, 2018, 9:43 am

    my family and i already made and ate this GENIUS recipe 4 times since you posted it!!

  • Niko January 20, 2018, 9:45 am

    YES!!! you read that correctly, not once, or twice, or even three times…NO…..FOUR freakin times ALREADY, it is THAT freakin good girlfriend!!!

  • Niko January 20, 2018, 9:47 am

    my family and me have an absolute consensus on what our favorite part of this masterpiece is, can you guess?? it is the RICOTTA, a super high quality and creamy ricotta left in dollops, NOT stirred in, AAAAHHHHHHH!!!!!!!!!

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