Vegetarian Lasagna Soup

I want to do a cannon ball into this Vegetarian Lasagna Soup!


Soup is one of my favorite things to eat and make, especially in the winter. I love the process of adding vegetables to a stock pot and cooking them. Then adding herbs and spices to flavor the vegetables, then broth or tomatoes, and finally beans, meat, or pasta to finish the soup. Each layer added to the soup gives it more and more flavor.


This soup was especially appealing to me because on the word lasagna in it! Who doesn’t love a good plate of lasagna for dinner? However, making lasagna isn’t exactly the quickest meal to make, or the cheapest. Between the cost of all the cheeses and meat it really starts to add up.


This ┬áVegetarian Lasagna Soup is a great alternative to having to labor over making a pan of lasagna. The recipe that inspired me to make this soup came from the oh so yummy website Shugary Sweets. Aimee’s website has it all. From main dishes, soups, salads, and breakfast. Her specialty though, is desserts, and boy oh boy do they look good! Aimee’s recipe uses ground pork and chicken broth for the base and is full of everything that goes into a great pan of lasagna. Since I was making this soup to give to someone who was vegetarian I needed something to replace the meat and still give it that “meaty” texture. I decided to add mushrooms and zucchini to the soup to replace the meat. I also swapped the chicken broth for vegetable broth. The result was wonderful! The soup still had that delicious taste of lasagna even though there wasn’t any meat. The mushrooms and the zucchini added great flavor and heartiness. They took what would have basically been spaghetti sauce and noodles and turned it into the most delicious and flavorful Vegetarian Lasagna Soup I’ve ever eaten!


Vegetarian Lasagna Soup

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

6 servings


  • 1 T. extra virgin olive oil
  • 1/2 cup diced yellow onion
  • 1 1/2 cups diced white mushrooms
  • 1 whole zucchini, diced
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 carton (32oz) vegetable broth
  • 1 can (14.5oz) petite diced tomatoes
  • 1 can (15oz) tomato sauce
  • 1 T. Italian seasoning
  • 1 t. kosher salt
  • 1/4 t. ground black pepper
  • 1/2 t. garlic salt
  • 1/4 t. crushed red pepper
  • 1 t. dried basil
  • 8 lasagna noodles (uncooked), broken into small pieces
  • 3/4 cup parmesan cheese, grated


  1. In a large stock pot heat 1 tablespoon of oil over medium high heat.
  2. When the oil is hot add the onion, mushrooms, and garlic and cook them for about 3 minutes.
  3. Add in the zucchini and cook another 2 minutes.
  4. Pour in the wine and cook another minute.
  5. To the vegetable and wine mixture add the vegetable broth, tomato sauce, diced tomatoes, salt, pepper, garlic salt, Italian seasoning, crushed red pepper, and basil.
  6. Cook the soup over medium low heat for 15-20 minutes.
  7. Add the uncooked, broken up pieces of lasagna noodles to the soup and cook for another 15 minutes, or until the pasta is al dente.
  8. Turn off the heat and stir in the grated parmesan cheese.
  9. Serve in bowls topped with a more parmesan cheese if desired.
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  1. I’ve been dying to try lasagna soup forever now. No one in my house seems receptive but I’d make a big pot of this one for myself! I love the veggie twist to it. Hearty, healthy and super filling. Will definitely be making a huge batch over the weekend for work lunches!

  2. I also can’t get enough soup in the winter months and this soup has so many amazing flavours! I will absolutely be trying a bowl soon. Thanks for sharing…


  3. Soup is a huge favorite during the winter in my house. I will be trying this one for sure. I think my vegetarian son will love it!!

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