Warm up with a bowl of Creamy Lasagna Soup, rich in comforting flavors. This recipe is packed with the nutritional goodness of vegetables. Three whole carrots and two whole zucchini are roasted and blended to create the luxuriously creamy soup base. It's a worthwhile extra step to sneak added nutrients into your dinner!

Enjoy all the flavors of lasagna but skip the time commitment of assembling all the layers. I hope you love this family friendly meal!

For more delicious family friendly dinner recipes visit my posts for Vegetarian Stroganoff, Apple Cider Butternut Squash, Pineapple Chili, Beef and Mushroom Pie and Pesto Quiche.

Why You'll Love This Recipe

• Enjoy all the flavors and comfort of lasagna without the time commitment, steps and layers of a real lasagna recipe.
• Veggie packed -- loaded with the nutritional goodness of carrots and zucchini.
• No need to cook the lasagna noodles in a separate pot.
• The blended roasted veggies add a creamy texture.
• Family-friendly! Kids love this recipe.
• A balanced meal with protein, veggies and carbs.
• This recipe makes a big pot of soup to feed a crowd!

Ingredients

• Lasagna noodles - I used mini lasagna noodles but you can also break up sheets of lasagna noodles into 2-3 pieces and add them into the soup. They just take a little longer to cook.
• Bouillon cubes - if you prefer you can purchase a 4 cup container of beef broth.
• Zucchini - This recipe calls for 3 zucchini. Two are peeled and chopped up to be roasted and blended up into the soup broth and one is diced to add some green color and texture to the soup. You could swap the third zucchini for spinach if you prefer.

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Pasta: If you can't find mini lasagna noodles I have also made this recipe with great success by breaking up lasagna noodle sheets into 3 pieces and adding them to the soup pot.
• Canned Tomatoes: Use fire-roasted canned tomatoes for an extra layer of smoky flavor.
• Topping suggestions: dollop of fresh pesto, shredded mozzarella cheese, drizzle of balsamic reduction, spoonful of ricotta cheese, sprinkle of red pepper flakes for some spice, freshly chopped parsley or basil or a dollop of sour cream.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Veggie Packed Lasagna Soup

Here are the step-by-step instructions to make this recipe.

Step 1: Prepare the veggies.

• Dice onion.
• Mince garlic.
• Peel and chop carrots.
• Peel and chop 2 zucchinis for roasting.
• Dice the third zucchini for the soup.

Step 2: Roast Veggies

• Coat chopped carrots with olive oil and sprinkle with sea salt, roast for 30 mins.
• After 30 mins, move carrots to one side of the pan.
• Add peeled and chopped zucchinis (coated with olive oil and sprinkle with sea salt), roast for 15 more mins.
• Remove from oven and set aside to cool.

Step 3: Meanwhile, In a large soup pot, brown the extra lean ground beef, then drain the fat. (Lightly brown the ground beef enough to render the fat because it will continue cooking as you complete the other steps.)

Step 4: Add the diced onion and ½ teaspoon of sea salt and cook for several minutes to soften them.

Step 5: Add minced garlic and the one chopped zucchini. Stir and cook for a minute or two.

Step 6: Stir in tomato paste, and cook for a few more minutes.

Step 7: Prepare broth.

• Dissolve 2 bouillon cubes in 4 cups of warm water. (The remaining 3 cups of water called for in the recipe will be used for blending the roasted veggies in a later step.)
• Pour the 4 cups of broth into the soup pot.

Step 8: Season and Simmer.

• Add diced tomatoes, Italian seasoning, salt, pepper, and balsamic vinegar.
• Bring the soup to a simmer.

Step 9: Cook Noodles.

• Add lasagna noodles to the soup.
• Simmer for about 8 minutes or until noodles are al dente. Taste test a noodle to ensure they're properly cooked.

Step 10: Blend Roasted Veggies.

• Blend roasted carrots and zucchinis in the reserved 3 cups of water (in batches if needed).
• Add the blended mixture to the soup.

Step 11: Adjust seasoning and garnish and serve!

• Taste the soup and adjust seasoning as needed, adding salt, pepper, or more balsamic vinegar to taste.
• Garnish with fresh parsley and drizzle with heavy cream if desired. (for more topping suggestions view the recipe card below).
• Serve hot and enjoy!

Expert Tips

• Choose a large soup pot. This recipe makes a generous batch of soup.
• Use extra lean ground beef to minimize excess fat in the soup.
• Cook the lasagna noodles in the soup just until they are al dente. Overcooking can lead to mushy noodles.
• If the soup seems too thick after adding the blended veggies, you can thin it with a bit more water or broth.
• Feel free to add your favorite lasagna ingredients like spinach, mushrooms, or ricotta cheese for a personal touch.
• Serve with a slice of garlic bread for the perfect accompaniment.

Recipe FAQs

More Soups You'll Love