Vegetarian Lasagna Soup


Five truths about this soup:

  • It took less than 40 minutes to make
  • It was crazy easy to make and something I’ll make again
  • It made me forget about carbs…almost. OK, not at all
  • It was approved by my husband
  • I had to make it at 3:30 p.m. in order to make use of natural light and it was still a bitch to photograph, and still doesn’t look that great

The truth is, I miss carbs. I miss carbs so freaking much. And I’ve been craving my brother-in-law’s lasagna. He makes¬†legit lasagna. The kind that takes, like, 4-6 hours to make and as much as I tease him that it takes this long to make, it’s totally worth it.

I’ve been doing really well with my whole “let’s-be-friggan’-healthy” mission and have been trying to find recipes I can make that A). are delicious, B). are husband-approved, C). make enough for my lunch leftovers the next day and D). are relatively low in calories, fat and carbs.

So I made this soup thinking it would make me forget about missing the real-deal lasagna. And while it didn’t stop me from missing the real deal, it was a great alternative, totally hearty, still had a little pasta in it and was so full of flavor. Plus it made more than enough for leftovers for both me and the PhD student I live with, so that’s a win.

Vegetarian Lasagna Soup
Prep time
Cook time
Total time
Hearty, flavorful, slightly spicy and filling! Adapted from Recipe Runner.
Recipe type: vegetarian, soup
Cuisine: italian
Serves: 6
  • 2 teaspoons olive oil
  • ½ large yellow onion, small dice
  • 4 cloves garlic, minced
  • 8 oz. Baby bella mushrooms, cleaned, de-stemmed and sliced
  • 2 medium zucchini, diced
  • 4 cups low sodium vegetable broth
  • 1 15-oz. can tomato sauce
  • 1 15-oz. can no-salt-added petite diced tomato
  • ½ teaspoon crushed red pepper flakes (use less if spice isn’t your thing)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ tablespoon dried oregano
  • 1 teaspoon dried basil leaves (or 1 tablespoon fresh basil, finely chopped)
  • ¼ teaspoon garlic salt
  • ½ cup uncooked Ditalini pasta (or any small pasta of your choice) — if you’re going low-or-no carb, just leave this out and substitute in cauliflower or more mushrooms!
  • ¼ cup shredded Parmesan cheese
  1. Start by heating olive oil in a large stock pot over medium heat
  2. Add onion, mushroom and garlic and cook 3-5 minutes
  3. Add zucchini and cook another 2 minutes.
  4. Add broth, tomato sauce, diced tomato and spices/herbs
  5. Stir and let simmer for 15 minutes, stirring occasionally
  6. Add uncooked pasta, stir and cook another 10 minutes, or until pasta is cooked
  7. Remove pot from heat and stir in cheese
  8. Ladle into bowls and enjoy!


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