Vegetable Lasagna Soup

Vegetable Lasagna Soup is so good you won’t even miss the meat! It’s perfectly hearty and totally filling and brimming with tons of fresh vegetables. Then it’s finished off with a generous dollop of mixed lasagna cheeses that melt perfectly into the hot soup.

The ultimate comfort food! Lasagna + soup, two of the world’s best foods. A few years ago I shared a recipe for a beef lasagna soup and for the longest time I’ve been meaning to share a vegetarian version, so finally here it is.

I really like that this is a blend of healthy and indulgent so you get the best of both worlds. You get all the vitamins etc. etc. from the veggies and then you get that epic, utterly delicious, melty cheesy goodness that you swirl into your soup and swoon over with each bite. And of course what’s a good soup without some bakery fresh crusty bread to go with it. 

Ingredients:

• 2 Tbsp olive oil
• 1 medium yellow onion, chopped (1 1/2 cups)
• 1 1/2 cups diced carrots (about 3 medium)
• 4 cloves garlic, minced (1 1/2 Tbsp)
• 1 (32 oz) carton low-sodium vegetable broth
• 1/2 cup water
• 2 (14.5 oz) cans diced tomatoes
• 2 (8 oz) cans tomato sauce
• 1 (8 oz) medium zucchini, ends trimmed, chopped
• 1 (8 oz) medium yellow squash, ends trimmed, chopped
• 5 oz button mushrooms, sliced
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp each dried thyme and rosemary (crushed)
• 1 tsp sugar
• Salt and freshly ground black pepper
• 8 lasagna noodles (7 oz), broken into bite size pieces (see important note*)
• 3 cups (packed) spinach (3 oz), roughly chopped
• 3 Tbsp chopped fresh parsley (optional)

Cheese mixture

• 1 1/4 cups (5 oz) shredded mozzarella cheese
• 1/2 cup (2 oz) finely shredded parmesan cheese
• 8 oz ricotta cheese