Cheesy Vegetable Lasagna Soup

This cheesy vegetable lasagna soup captures the flavors of a creamy vegetable lasagna. It tastes very similar to a Stouffers brand vegetable lasagna but it’s in an easy to make soup.

This recipe has chopped carrots, spinach, broccoli, Italian herbs, a creamy cheesy broth and broken lasagna noodles or pasta of choice in it. I like to top mine with some Italian bread crumbs for the ultimate lasagna feel.

I love to use frozen vegetables for this recipe because they are so convenient to use in this recipe and it makes for a really quick preparation.

This makes a large pot of soup and the leftovers are also great! This soup is thickened slightly with cornstarch. However, if you prefer to make a flour roux to thicken this soup you are welcome to do so.

With the cornstarch thickener, this soup is easy to make gluten free when you use a gluten free pasta option instead of traditional pasta.

What you need to make this Vegetable Lasagna Soup Recipe: (printable recipe card below)

Serves 6-8

• 1 tablespoon olive oil
  • 1 onion – diced
  • 2 cups carrots – diced
  • 1 tablespoon Italian herbs
  • 1-3 teaspoons salt – more or less to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon onion powder
  • dash cayenne pepper
  • 2 teaspoon garlic powder
  • 1 package frozen chopped spinach
  • 12 ounces frozen chopped broccoli
  • 6 cups chicken or vegetable stock
  • 4 cup milk
  • 3 cups dry pasta – broken lasagna or pasta of choice
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2 cups Parmesan cheese
  • 3 cups cheddar cheese

Optional toppings:

• Italian bread crumbs
• Parmesan cheese

Instructions

1. In a large pot, add olive oil, onion, carrots, Italian herbs, salt, black pepper, onion powder, cayenne pepper, garlic powder and sauté until the onions start to soften.
2. Add the spinach, broccoli, stock and milk and bring to a boil.
3. Add the pasta and simmer until the pasta is cooked through.
4. Mix together the cornstarch and water in a small dish and then add into the soup,
5. Add Parmesan cheese and cheddar cheese and stir until the soup is smooth.
6. Taste and adjust salt and pepper to preference.
7. Serve with a sprinkle of bread crumbs and Parmesan cheese if desired.

Here are a few other recipes you may also enjoy:

Easy Taco Noodle Soup
Marinara Tomato Soup
Tuscan Kale and Gnocchi Soup

Print

Cheesy Vegetable Lasagna Soup

This cheesy vegetable lasagna soup captures the flavors of a creamy vegetable lasagna. It tastes very similar to a Stouffers brand vegetable lasagna but it's in an easy to make soup.

Course Dinner, Main Course, Soup

Cuisine Soup

Keyword Dinner, main course, pasta, Soup, Vegetables, vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6 servings

Ingredients

• 1 onion – diced
• 2 cups carrots – diced
• 1 tablespoon dried Italian herbs
• 1-3 teaspoons salt – more or less to taste
• 1/2 teaspoon black pepper
• 1 tablespoon onion powder
• dash cayenne pepper
• 2 teaspoon garlic powder
• 1 package frozen chopped spinach
• 12 ounces frozen chopped broccoli
• 6 cups chicken or vegetable stock
• 4 cup milk
• 3 cups dry pasta – broken lasagna or pasta of choice
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2 cups Parmesan cheese
• 3 cups cheddar cheese

Optional toppings:

• Italian bread crumbs
• Parmesan cheese

Instructions

• In a large pot, add olive oil, onion, carrots, Italian herbs, salt, black pepper, onion powder, cayenne pepper, garlic powder and sauté until the onions start to soften.
• Add the spinach, broccoli, stock and milk and bring to a boil.
• Add the pasta and simmer until the pasta is cooked through.
• Mix together the cornstarch and water in a small dish and then add into the soup,
• Add Parmesan and cheddar cheese then stir until the soup is smooth.
• Taste and adjust salt and pepper to preference.
• Serve with a sprinkle of bread crumbs and Parmesan cheese, if desired.