Vegetarian Lasagna Soup

If you’re trying to add more vegetables to your meals, this easy Vegetarian Lasagna Soup will check all the boxes for simple, delicious and filling! This soup is loaded with fresh vegetables from zucchini, broccoli and kale ( just to name a few). It’s cooked in vegetable broth, zesty spices and topped with a herbed ricotta. 

Original Post: January 2023 | Post Updated: March 2025

If you love the comfort of lasagna but want a lighter, plant based option- this one’s for you! I like to think of it as Vegetable Soup 2.0. This delicious recipe has the tomato based richness similar to my Cauliflower Tomato Soup plus some cheesy goodness on top. If you want something a bit heartier and with meat, you can try my Italian Beef Soup, Chicken Lasagna Rolls or my Ground Turkey Lasagna Rolls.

Ingredients and substitutions

• Lasagna noodles. You will add the noodle to the broth or you can cook them in a separate pot.
• Carrots. 
• White onion.
• Red bell pepper. 
• Zucchini. 
• Broccoli florets.
• Shredded kale. 
• Crushed tomatoes. Canned tomatoes work best for this recipe.
• Vegetable broth. Look for a low sodium, no sugar added veggie broth.
• Spices such as dried basil, dried oregano, sweet paprika, garlic powder, onion powder, and dried thyme. Regular Italian seasoning or my Zesty Italian Seasoning works too.
• Kosher salt as needed
• Black pepper as needed
• Ricotta cheese. 
• Dried basil. This is for the ricotta topping.

How to make Vegetarian Lasagna Soup 

Step One: Start with preheating a large dutch oven pan or large pot over medium-low heat. Add the olive oil and then add the carrots, bell peppers and onion. Season with salt and pepper and let it cook for 7 min until the onion starts to sweat. Turn heat down to low.

Step Two: Add the zucchini and the broccoli. Let it cook for 2 minutes.

Step Three: Pour in the tomato sauce, broth and add the spices. Season it with a dash of salt and pepper. (I like to add the salt in little by little and taste test the broth later before adding the noodles) 

Step Four: Bring to a boil then add lasagna noodles to the broth. Turn the heat down to low to let it simmer until noodles are tender. (Use the cook time on the package, usually under 10 minutes for the noodles to be done)

Step Five: Gently stir as the noodles continue to cook. When it’s done, remove from the heat and let it cool for 5 minutes. If using the ricotta topping, mix the cheese with the dried basil and add a dash of salt. (taste test if more salt is needed) Serve this Veggie Lasagna Soup immediately when it’s done and top with a dollop of ricotta mixture.