This vegetable lasagna soup is loaded with– you guessed it, all the veggies!! It’s super filling and satisfying comfort food that the whole family will love! Vegan.
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This last week has been jam-packed with activities!
I apologize if I’ve been MIA for a few days but I had a very important task to accomplish.
As you might know, Travis and I are getting married this February, and as of yesterday I still hadn’t found my dress!
Well, I’m so excited to share that I finally said, “Yes to the dress!”
It’s the most beautiful, romantic ivory dress with layers of lace and a vintage touch. It’s true what they say too. You’ll just know it’s “the dress” when you put it on for the first time. It makes you feel so beautiful and you and never want to take it off. My mom started crying so that was a big hint too. We both just knew!
I can’t show you any pictures right now because I can’t risk Travis seeing them, but I promise after the wedding I’ll share our whole wedding with you!
Vegan Vegetable Lasagna Soup
Luckily, I made a huge batch of this vegetable lasagna soup on Saturday so we’d have easy dinners all week because I didn’t know if I’d be home or have the energy to cook after wedding dress shopping.
I still can’t believe that today is September 1st already, the year is just flying by! Fall is almost here which means it’s time to start making all your favorite soup recipes again!
However, this easy vegetable lasagna soup is perfect for any time of the year so you really can’t go wrong.
I used to make the red sauce lasagna soup with ground beef and ricotta but since we’ve been trying to cut out meat and dairy, I wanted to create a vegan version of lasagna! It turned out so delicious! I’m sure you’ve seen the recipes floating around on Pinterest for vegetable lasagna, right? It’s very similar to that except it’s in soup form.
I love how versatile this lasagna soup is. You can add any veggies you want, it will just add to the incredible flavor. I used sweet potatoes, onions, zucchini, yellow squash, carrots, red peppers, and spinach. You can use fresh or frozen veggies in this soup! I always buy what’s in
You can use fresh or frozen veggies in this soup! I always buy what’s in season– fresh and I buy what’s not in season– frozen. This would also be a great way to use up any leftover veggie bits you might have in the fridge from last night’s dinner!
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What Other Veggies Could You Add to lasagna Soup?
There are so many vegetable combinations you could use in this soup!
- Mushrooms
- Yellow/orange/green peppers
- Eggplant
- Cauliflower florets
- Tomatoes
- Leeks
- Golden beets
- Celery
- Swiss chard
- Broccoli florets
- Arugula
- Purple potatoes
- Bok choy
- Corn
- Peas
- Asparagus
- Kale
- Artichokes
Which Lasagna Noodles Should You Use?
The first time I made vegetable lasagna soup, I used gluten-free rice lasagna noodles. They tasted delicious but they broke apart in the soup so it didn’t look very lasagna-like. The second time I made vegetable lasagna soup, I used wheat lasagna noodles and they held up perfectly! If you are gluten-free the rice noodles will still work, they just might break up a little more than a wheat noodle.
I like to cook the lasagna noodles separately. You can cook them in the soup pot but they will absorb a lot of the soup broth and I was trying to avoid that.
Use up the last of your summer veggies in this simple but flavor-loaded vegetable lasagna soup! It's the perfect soup to welcome fall with! Vegan.
- 2 Tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves
- 2 carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1/2 tsp basil
- 1/2 tsp thyme
- 2 1/2 tsp Italian seasonings
- Sea salt and pepper to taste
- 1 bay leaf
- 6 cups vegetable broth
- 2 medium zucchini, chopped
- 2 medium yellow squash, chopped
- 1 large red pepper, diced
- 10 oz bag of fresh spinach
- 1 box of lasagna noodles
- Parsley for garnish
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In a large dutch oven, saute the onions, carrots, and sweet potatoes for 5-8 minutes or until they've softened slightly.
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Add basil, thyme, Italian seasonings, garlic, salt, pepper, and bay leaf. Saute for 2 minutes to let the seasonings open up. Add the vegetable broth, bring it to a boil and then reduce to a low simmer. Cover with a lid and cook for 15-20 minutes or until everything is tender.
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Add zucchini, yellow squash, and red peppers. (Make sure all veggies are submerged in the broth. If not, add a little more broth or water.) Cover again and let cook for 5 additional minutes.
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Stir in the fresh spinach, cook for 2-3 minutes, just long enough for spinach to wilt.
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(Do this step while the soup is cooking) In a separate pot, bring water to a boil and season with salt. Break up the lasagna noodles and put them into the boiling water. Cook the noodles according to package instructions.
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Put a few noodles in each bowl and serve the soup on top of it. Garnish with fresh parsley and a sprinkle of black pepper.
- I wouldn't put the lasagna noodles into the soup pot because they will absorb all the broth and the noodles will get mushy.
- You can add any vegetables you have/like. This is just a guide!
- You can substitute gluten-free noodles for the semolina noodles but be careful with rice noodles, they get mushy very quickly.
If you make this vegetable lasagna soup, please tag me on Instagram using the hashtag #StaceyHomemaker so I can see your yummy creation!
Which vegetables will you be adding to your vegetable lasagna soup? Let me know in the comments!
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