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White Lasagna Vegetable Soup

If you love lasagna, especially white lasagna, then this soup is for you! It's packed full of vegetable and flavor. It's vegetarian* and can be vegan** with a few modifications (parm cheese and heavy whipping cream). Here's my recipe.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 Bowls


2 Tbsp Olive Oil

1 Cup of diced Onions

5-6 Cloves Garlic, minced

1 tsp Italian Spice Blend (I used Equal parts Oregano, Thyme, Rosemary, Pepper, Garlic Powder - Grind them together and use 1 tsp, save the rest for later)

3 Cups Yellow Squash, 1/4" cubes

2 Cups Zucchini, 1/4" cubes

2 Cups Carrots, julienned or shredded (I used my mom's Salad Shooter from the 90's!)

1/4 Cup Sun Dried Tomatoes in Oil

8 Cups Chicken Broth (Use Better than Bullion for vegetarian and vegan)

4-5 Pieces of Lasagna Noodles, broken up

2 Cups Spinach, roughly chopped

1/2 Cup Heavy Whipping Cream

Garnishments: Parmesan Cheese, Ricotta Cheese


  1. In a large pot or Dutch oven heat the olive oil and sauté the onions.

  2. Next, add in the garlic, salt, and seasonings. Stir until fragrant.

  3. Add in the squash, zucchini, carrots and sun dried tomatoes. Stir to combine and cook until the vegetables are caramelized but not too soggy.

  4. Pour in the chicken broth and add in the parmesan rind. Bring to a boil.

  5. Once the soup is boiling, reduce the heat and simmer. Add in the pasta and simmer for 10 minutes.

  6. Remove from the heat and add in the spinach and heavy whipping cream. Stir well.

  7. Taste test! Add in salt and/or pepper accordingly.

  8. Serve immediately with a dallop of ricotta cheese and freshly grated parmesan cheese.


*Vegetarian - use Better Than Bullion's Chicken Broth, it's both vegetarian and vegan. You can opt for vegetable broth too.

**Vegan - see broth suggestions above. In lieu of heavy whipping cream, add in almond or cashew milk. Do not add in the parmesan rind.

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