When I want something hearty but still light and nourishing, my Vegetarian Lasagna Soup with Zucchini and Mushrooms is the recipe I reach for. It’s full of comforting Italian flavor, yet completely meat-free.
The broth is rich and tomatoey, the noodles are perfectly tender, and the vegetables especially the mushrooms and zucchini add that deep, savory flavor that makes every spoonful satisfying. It’s one of my favorite vegetarian dinner recipes for cozy nights when I’m craving something warm, healthy, and full of life.
Why This Soup Deserves a Spot on Your Table
I love this soup because it feels indulgent but still aligns with my healthy lasagna recipes. The combination of mushrooms, zucchini, and herbs creates a flavor that’s both fresh and rich proof that vegetarian recipes can be just as comforting as traditional meat-based ones.
Each bite brings together the sweetness of roasted vegetables, the creaminess of cheese, and the warmth of Italian spices. It reminds me of my creamy tomato lasagna soup with three cheeses a bowl that feels like comfort food done right.
Vegetarian Lasagna Soup with Zucchini and Mushrooms
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty, vegetarian lasagna soup made with tender zucchini, savory mushrooms, and melted cheese in a rich tomato broth. Perfect for cozy, healthy dinners.
Ingredients
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 zucchini, chopped
8 oz mushrooms, sliced
2 tbsp tomato paste
1 can crushed tomatoes (28 oz)
4 cups vegetable broth
1 tsp Italian seasoning
Salt and pepper to taste
6 lasagna noodles, broken into pieces
1 cup mozzarella cheese, shredded
½ cup ricotta cheese
¼ cup Parmesan cheese, grated
Fresh basil for garnish
Instructions
Heat olive oil in a pot. Sauté onion until soft, then add mushrooms.
Add zucchini and garlic, cooking until tender.
Stir in tomato paste, crushed tomatoes, and broth.
Season with Italian herbs, salt, and pepper. Simmer 15 minutes.
Add noodles and cook until tender.
Stir in mozzarella, then serve topped with ricotta and Parmesan.
Notes
Add spinach or kale for extra greens.
For vegan, use cashew cream and skip the cheese.
Replace noodles with zucchini ribbons for low-carb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 8
- Sodium: 750
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 14
- Cholesterol: 35
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What You’ll Need in Your Kitchen
Here’s what I use to make this vegetarian lasagna soup a weeknight favorite:
- Zucchini: Tender and slightly sweet, it melts beautifully into the broth.
- Mushrooms: I use cremini or baby bellas for their hearty, meaty texture.
- Onion and garlic: The base for all great soups.
- Crushed tomatoes and tomato paste: For a rich, flavorful base.
- Vegetable broth: The perfect foundation for vegetarian meals.
- Lasagna noodles: Broken into pieces to give the soup its signature feel.
- Italian seasoning: A mix of basil, oregano, and thyme that adds the perfect Mediterranean touch.
- Olive oil: For sautéing the vegetables and building flavor.
- Cheese: A mix of mozzarella, ricotta, and Parmesan for creamy richness.
- Spinach or kale (optional): Adds extra nutrients and color.
When I want a little more protein, I’ll borrow an idea from my turkey lasagna soup with fresh basil and parmesan and stir in some lentils for extra heartiness.
How I Bring It All Together Step by Step
Step 1 – Sauté the vegetables
I start by heating olive oil in a large pot over medium heat. I add diced onion first, cooking until it’s translucent. Then I toss in the sliced mushrooms and let them brown and release their juices. The aroma at this point is amazing deep, earthy, and comforting.
Step 2 – Add zucchini and garlic
Once the mushrooms have softened, I add the zucchini and minced garlic. I cook everything together for about five minutes, stirring occasionally, until the zucchini starts to turn tender.
Step 3 – Build the tomato base
Next, I stir in tomato paste to concentrate the flavors, followed by crushed tomatoes and vegetable broth. The soup starts to take shape here, bubbling away with that classic Italian scent.
Step 4 – Season and simmer
I sprinkle in Italian seasoning, a pinch of salt, and pepper. Then I bring everything to a gentle simmer and let it cook for about 15 minutes so the vegetables and herbs can meld together beautifully.
Step 5 – Add the noodles
I break the lasagna noodles into smaller pieces and drop them into the pot. They cook directly in the soup, absorbing the flavors of the broth while giving the soup its hearty, pasta-like texture.
Step 6 – Finish with cheese
Once the noodles are tender, I stir in a handful of mozzarella to give the soup a creamy body. I serve it with a dollop of ricotta and a sprinkle of Parmesan on top. It melts slightly and turns each bite into a little taste of lasagna in a bowl.
This recipe has the same cozy satisfaction as my creamy chicken lasagna soup with spinach, but with a vegetarian twist that feels lighter and fresher.
Simple Twists and Tasty Ideas
I love how versatile this soup is you can easily adjust it to suit your mood or ingredients on hand.
- Add more veggies: Toss in bell peppers, spinach, or even squash, like I do in my spicy lasagna soup with Italian sausage and red pepper for more depth.
- Make it creamy: Stir in a splash of cream for extra richness, taking a cue from my creamy chicken lasagna soup with spinach.
- Add crunch: Top with baked zucchini chips or garlic croutons for texture.
- Go dairy-free: Skip the cheese and use cashew cream to make it vegan-friendly similar to how I approach my vegetarian lasagna soup with zucchini and mushrooms.
- Low-carb option: Replace noodles with zucchini ribbons or spaghetti squash, inspired by my love for low carb meals and baked zucchini dishes.
And if you’re into one-pot wonders, you’ll appreciate how easy this soup is to make no layering or baking required, just like my beef and sausage lasagna soup with ricotta topping.
Why I Love Making This Again and Again
This vegetarian lasagna recipe proves that comfort food doesn’t have to be heavy or complicated. It’s colorful, full of texture, and bursting with flavor. The zucchini and mushrooms give it that satisfying heartiness, while the tomato base keeps it light.
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Whether I’m meal prepping for the week or cooking for friends, it’s one of those vegetarian meals that always earns compliments. It’s warm, wholesome, and the kind of soup that leaves you feeling happy, full, and nourished.
