• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Life Around The Table
  • Home
  • Recipe Index
  • Sides and Appetizers
  • About Me
  • eBooks
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipe Index
  • Sides and Appetizers
  • About Me
  • eBooks
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • Sides and Appetizers
    • About Me
    • eBooks
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dinner

    Creamy Lasagna Soup (Veggie Packed!)

    Published: Sep 3, 2023 by Christy Faber · 4 Comments

    Love this recipe? Share it!

    Jump to Recipe

    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!

    Lasagna soup garnished with Basel and Ricotta cheese on a staged countertop.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How To Make Veggie Packed Lasagna Soup
    • Expert Tips
    • Recipe FAQs
    • More Soups You'll Love
    • Recipe
    • Creamy Lasagna Soup (Veggie Packed!)

    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

    Ingredients to make lasagna soup in mixing bowls, plates and pinch bowls on a marble countertop.
    • 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 1 and 2, showing grating zucchini and roasted vegetables on a lined baking sheet.

    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 3 and 4, showing cooked ground beef and adding diced onions.

    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 5 and 6, showing adding chopped zucchini and then mixed in with tomato paste dumped on top.

    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 7 and 8, showing pouring broth into a pot and then diced tomatoes and other spices sitting on top.

    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 9 and 10, showing adding lasagna noodles and then blended roasted carrots in a blender cup.

    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!
    Finished soup on a wooden cutting in a large pot showing pasta, tomatoes, parsley and ricotta cheese.

    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

    How can I make the soup less thick if it turns out too creamy for my liking?

    To thin the soup, simply add more water or vegetable broth until you reach your desired consistency. Adjust the seasoning as needed.

    How do I store the leftovers?

    Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop, adding a little water or broth to maintain the desired consistency.

    Can I freeze this soup for later?

    You can freeze this soup. Just be aware that the texture of the lasagna noodles may change when you reheat it. If you plan to freeze it, consider undercooking the pasta slightly before adding it to the soup.

    Alternatively, If you'd like to freeze this soup for meal prep, follow all the steps mentioned earlier, but hold off on cooking the noodles. Instead, cook the noodles separately when you're ready to enjoy the soup.

    Ladle full of lasagna soup coming out of a pot full.

    More Soups You'll Love

    • Creamy Carrot and Parsnip Soup
    • Lemon Orzo Chicken Soup
    • Cozy Autumn Wild Rice Soup
    • Cauliflower Sausage Soup

    If you tried this Creamy Lasagna Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

    Recipe

    Creamy Lasagna Soup (Veggie Packed!)

    Christy Faber
    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!
    5 from 4 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 8 People
    Calories 402 kcal

    Ingredients
      

    • 3 medium carrots (to be roasted) (350 grams worth)
    • 2 medium zucchini (to be roasted) (350 grams worth)
    • 1.5 lbs. extra lean ground beef
    • 1 onion diced
    • 1 medium zucchini chopped
    • 5 cloves of garlic
    • 3 tbsp tomato paste
    • 7 cups water divided
    • 2 beef bouillon soup cubes
    • 1 28oz can diced tomato
    • 3 tsp Italian seasoning
    • 2 tsp balsamic vinegar
    • salt and pepper to taste
    • 8 oz mini lasagna noodles or broken up regular lasagna noodles

    Optional Soup Toppings

    • shredded mozzarella cheese
    • ricotta cheese
    • fresh chopped parsley
    • drizzle of balsamic dressing

    Instructions
     

    • Prepare all the veggies: Dice the onion and mince the garlic. Peel and chop the three carrot and the 2 zucchinis for roasting. Dice the third zucchini for the soup.
    • 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 sheet 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.
    • 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.)
    • Add the diced onion and ½ teaspoon of sea salt and cook for several minutes to soften them.
    • Add minced garlic and the one chopped zucchini. Stir and cook for a minute or two.
    • Stir in tomato paste, cook a few more minutes.
    • 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.
    • Add diced tomatoes, Italian seasoning, salt, pepper, and balsamic vinegar. Bring the soup to a simmer.
    • 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.
    • Blend roasted carrots and zucchinis in the reserved 3 cups of water (in batches if needed). Add the blended mixture to the soup.
    • 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. Serve hot and enjoy!

    Notes

    • 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.

    Nutrition

    Calories: 402kcalCarbohydrates: 52.2gProtein: 32.4gFat: 6.9gSaturated Fat: 2.6gCholesterol: 65mgSodium: 413mgPotassium: 651mgFiber: 4.4gSugar: 5.1gCalcium: 42mgIron: 3mg
    Tried this recipe?Let us know how it was!

    If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

    ‘Til next time,

    Christy

    More Dinner Recipes to Enjoy Around The Table with Family and Friends

    • Balsamic Green Beans with Crispy Bread Crumbs
    • Kale Parmesan Farro Soup
    • One-Pot Beef and Farro Soup
    • Quinoa Salad with Roasted Veggies

    Reader Interactions

    Comments

    1. Daniel says

      February 08, 2025 at 6:23 pm

      5 stars
      We just made this a second time as a family but this time with gluten free rice noodles for all. It was very good! The drizzle of balsamic vinegar and topped with cheese makes it special.

      Reply
    2. Myia says

      June 12, 2024 at 8:57 pm

      5 stars
      Amazing flavour, this is a must make. We loved how it tasted just like lasagna but very saucy and better.

      Reply
    3. Tiffany says

      September 16, 2023 at 8:18 am

      5 stars
      This looks so good. I'm going to give it a try with gluten free noodles.

      Reply
    4. Meg says

      September 10, 2023 at 8:05 am

      5 stars
      A winter family favourite!

      Reply
    5 from 4 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome,

    I’m Christy

    a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

    READ MORE >

    Spring Desserts

    • Strawberry Rhubarb Mousse
    • Lemon Panna Cotta
    • Cheesecake Lime Tart
    • 5 Pieces of Blueberry Cottage Cheese bark on a ceramic plate on a staged counter top with frozen blueberries and oats around.
      Blueberry Frozen Cottage Cheese Bark
    • Lemon Lime Green Grape Sorbet
    • Honey Lemon Tart

    Spring Salads and Appetizers

    • Carrot Ribbon Salad with Arugula
    • Mediterranean Orzo Salad with Grapes
    • Quinoa Salad with Roasted Veggies
    • Pear and Blue Cheese Endive Boats Appetizer
    • Halloumi skewers featuring melon balls on a serving plate beside a glass of white wine.
      Melon and Prosciutto Skewers with Halloumi
    • Balsamic Green Beans with Crispy Bread Crumbs

    Most Popular

    • Gluten-Free Buckwheat Flour Brownies
    • Five coconut flour oatmeal cookies stacked on top of each other on a cooling rack with others around.
      Healthy Coconut Flour Oatmeal Cookies
    • Strawberry cottage cheese smoothie pouring into a glass out of a blender cup on a staged tabletop.
      Strawberry Cottage Cheese Smoothie
    • Date Sweetened Chocolate Chip Cookies
    • Custard Oats with Mixed Berry Compote
    • Green, dessert bowl full of Cottage Cheese Lemon Mousse on a wooden board with a handle spooning a scoop out.
      Cottage Cheese Lemon Mousse

    As featured in

    Naturally Sweetened

    • Healthy Chocolate Pudding
    • stack of fudgy oat flour brownies on a white board.
      Oat Flour Brownies
    • Peanut Butter Swirl Black Bean Brownies
    • Homemade Strawberry Mint Ice Cream
    • a bowl of date paste topped with flaky salt on a countertop with a few medjool dates beside the bowl.
      Date Paste
    • Super Nourishing Custard Drink

    Follow For More Recipes

    • Instagram
    • Facebook
    • Pinterest
    • Home
    • Recipe Index
    • Sides and Appetizers
    • About Me
    • eBooks
    • Subscribe

    Copyright © 2025 Life Around The Table | Accessibility | Privacy policy


    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.