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Lasagna Soup Recipe
Marigold Voss

Lasagna Soup Recipe

A cozy and flavorful lasagna soup that delivers all the classic lasagna flavors in a comforting bowl of soup. Made with pasta, tomato broth, vegetables, and Italian herbs, this one-pot meal is perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Bell pepper diced
  • 1 cup Zucchini chopped
  • 2 cups Crushed tomatoes canned
  • 4 cups Vegetable broth low sodium
  • 1 tsp Italian seasoning dried
  • ½ tsp Red pepper flakes optional
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1½ cups Lasagna noodles broken into pieces
  • ½ cup Ricotta cheese for serving, optional
  • ¼ cup Mozzarella cheese shredded, optional
  • 2 tbsp Fresh basil chopped, garnish

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Prep work
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in minced garlic and cook until fragrant.
  4. Add bell pepper and zucchini and cook for 3–4 minutes.
  5. Pour in crushed tomatoes and vegetable broth.
  6. Season with Italian seasoning, red pepper flakes, salt, and black pepper.
  7. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
  8. Add broken lasagna noodles and cook until tender.
  9. Stir occasionally to prevent pasta from sticking.
  10. Remove from heat and let rest for 2–3 minutes.
  11. Serve hot topped with ricotta, mozzarella, and fresh basil.

Video

Notes

  • Cook pasta separately if you plan to store leftovers.
  • Add spinach or mushrooms for extra vegetables.
  • Adjust thickness by adding more broth if needed.
  • Best served fresh while the pasta is tender.