Vegetarian Lasagna Soup

This Vegetarian Lasagna Soup is divine. I’ve made it quite a few times, for larger groups and for my family. It’s been a huge hit every time! If you love the taste of lasagna, but don’t have time to prepare and assemble a lasagna, this recipe is for you. It’s truly like eating a bowl of delicious lasagna, especially with the ‘cheesy goodness’ added to the bottom of your bowl. I found the original recipe here, made it my own, and posted it below.

(*You could also add Italian sausage for a non-vegetarian version. Simply brown the sausage first then follow the recipe.)


2 1/2 TBSP olive oil
2 onions, diced
3 cloves garlic, minced
2 zucchini, diced
8-oz. mushrooms, chopped
8-oz. fresh spinach
1 can tomato paste
28-oz. can fire roasted diced tomatoes
3 bay leaves
4 cans of vegetable broth
2 TBSP Italian herb mix (Turkish oregano, basil, marjoram, thyme, and cracked rosemary)
Fresh chopped basil (can stick to dried)
sea salt
(2) 9-oz. Buitoni Three Cheese Tortellini fresh pasta, or any 16-oz. small-size dry pasta such as Farfalle or Penne

Cheesy Goodness:
16 oz. ricotta cheese (could use cottage cheese)
1 cup grated parmesan
1/2 tsp. salt
1/4 ground black pepper

Topping: (optional)
2 c. shredded Italian-style blend cheese (combination of Mozzarella, White Cheddar, Provolone, and Asiago)


Heat large heavy pan over medium heat and add 1 TBSP olive oil. Add onions and a light sprinkle of sea salt. Cook until soft and translucent. Add minced garlic, cook for 1 minute. Stir together, and push onions and garlic to edges of pan. Add 1 TBSP olive oil in center and put chopped zucchini in pan and mushrooms on top. Place lid on pan, and let veggies cook down for 5 minutes.

Stir veggies and pull them to the edges. Add tomato paste and mix together with veggies. Let the tomato paste and veggies cook for a few minutes, or until the paste turns a rusty brown color. Stir in Italian spice and fresh basil. Add fire roasted tomatoes and mix. Add broth and bay leaves. Place lid on pot and bring soup to a boil. Reduce heat and let simmer for at least a half hour. (Can simmer longer.)
Add 1/2 TBSP olive oil in a separate pan. Place fresh spinach in pan with 1/2 tsp sea salt. Place lid on pan and let spinach cook down. Add to soup and stir.

When you’re close to serving, add pasta. If using fresh pasta, turn heat to medium-high, once soup has heated up add pasta to soup and let it cook for about 7 minutes before serving. If using dry pasta, boil noodles in a separate pan according to al dente package directions. Drain and add noodles to soup before serving.

While noodles are cooking make Cheesy Goodness by mixing ricotta, parmesan, salt and pepper in a bowl. Place 2 TBSP in the bottom of each bowl and ladle hot soup over mixture. Top with Italian style blend cheese.



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