Vegetarian Lasagna Soup Recipe

Name: Vegetarian Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 1/2 cups Diced Yellow Onion; 1-1/2 cup White Mushrooms, Diced; 4 cloves Garlic, Minced; 1 whole Zucchini, Diced; 1/4 cups Dry White Wine; 32 ounces, fluid Vegetable Broth; 15 ounces, fluid Tomato Sauce; 14-1/2 ounces, weight Petite Diced Tomatoes; 1 teaspoon Kosher Salt; 1/4 teaspoons Freshly Ground Black Pepper; 1/2 teaspoons Garlic Salt; 1 Tablespoon Italian Seasoning; 1/4 teaspoons Crushed Red Pepper Flakes; 1 teaspoon Dried Basil; 8 whole Lasagna Noodles (uncooked), Broken Into Small Pieces; 3/4 cups Parmesan Cheese, Grated

Servings: persons

1 Tablespoon Extra Virgin Olive Oil
1/2 cups Diced Yellow Onion
1-1/2 cup White Mushrooms, Diced
4 cloves Garlic, Minced
1 whole Zucchini, Diced
1/4 cups Dry White Wine
32 ounces, fluid Vegetable Broth
15 ounces, fluid Tomato Sauce
14-1/2 ounces, weight Petite Diced Tomatoes
1 teaspoon Kosher Salt
1/4 teaspoons Freshly Ground Black Pepper
1/2 teaspoons Garlic Salt
1 Tablespoon Italian Seasoning
1/4 teaspoons Crushed Red Pepper Flakes
1 teaspoon Dried Basil
8 whole Lasagna Noodles (uncooked), Broken Into Small Pieces
3/4 cups Parmesan Cheese, Grated

1
In a large stock pot heat the oil over medium high heat. When the oil is hot add the onion, mushrooms, and garlic and cook them for about 3 minutes. Add in the zucchini and cook another 2 minutes. Pour in the wine and cook another minute.
2
Into the vegetable and wine mixture add the vegetable broth, tomato sauce, diced tomatoes, salt, pepper, garlic salt, Italian seasoning, crushed red pepper and basil. Cook the soup over medium low heat for 15-20 minutes.
3
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.
4
Turn off the heat and stir in the grated Parmesan cheese. Serve in bowls topped with a more Parmesan cheese if desired.

979

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tablespoon Extra Virgin Olive Oil, 1/2 cups Diced Yellow Onion, 1-1/2 cup White Mushrooms, Diced, 4 cloves Garlic, Minced, and more.

Yes, Vegetarian Lasagna Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Lasagna Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions