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Vegetable Lasagna Soup

This easy vegetable lasagna soup recipe is a colourful and hearty option with tender noodles and tasty herbs to create a delicious broth.

Vegetable Lasagna Soup
Prep Time10 minsCook Time35 minsTotal Time45 minsDifficultyBeginnerYields1 Serving
 1 tbsp Olive Oil (or 2-3 tbsps vegetable broth)
 1 large onion, diced
 3 garlic cloves, minced
 2 large carrots, sliced
 2 medium sweet potatoes, chopped
 2 tbsp Italian seasoning
 1 tsp dried parsley
 0.25 tsp turmeric
 1 bay leaf
 0.50 tsp Himalayan Pink Sea Salt
 0.25 tsp Black Pepper
 6 Vegetable Broth
 2 medium Zucchini, chopped
 2 medium Yellow Squash, chopped
 1 large Red Pepper, diced
 10 bag of Fresh Spinach
 12 box of Gluten-Free Noodles (Can use rice noodles, buckwheat etc)
 1 tbsp Fresh Lemon Juice (juice from 1/2 a lemon)
1

In a large dutch oven, saute the onions, garlic, carrots, and sweet potatoes in olive oil for 5-8 minutes or until they've softened slightly.

2

Add the Italian seasonings, parsley, turmeric, sea salt, pepper, and a bay leaf. Saute for 1-2 minutes. Add the vegetable broth, bring it to a simmer and then reduce the heat to medium-low. Cover with a lid and let it cook for 15-20 minutes or until all of the vegetables are tender.

3

Add the zucchini, yellow squash, red peppers, and spinach. Replace the lid, and let it cook for 5 additional minutes. Be careful not to overcook the squash, peppers, and spinach-- you want them to be tender but not mushy. Add the fresh lemon juice and stir it in.

4

(Cook the noodles of your choice while the soup is cooking) In a separate pot, bring water to a boil and season with salt. Break up the lasagna noodles and put them into the boiling water. Cook the noodles according to package instructions.

5

Put a few noodles in each bowl and serve the soup on top of it. Garnish with parsley.

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Recipe Credit Source:

https://www.staceyhomemaker.com/best-vegetable-lasagna-soup/

Ingredients

 1 tbsp Olive Oil (or 2-3 tbsps vegetable broth)
 1 large onion, diced
 3 garlic cloves, minced
 2 large carrots, sliced
 2 medium sweet potatoes, chopped
 2 tbsp Italian seasoning
 1 tsp dried parsley
 0.25 tsp turmeric
 1 bay leaf
 0.50 tsp Himalayan Pink Sea Salt
 0.25 tsp Black Pepper
 6 Vegetable Broth
 2 medium Zucchini, chopped
 2 medium Yellow Squash, chopped
 1 large Red Pepper, diced
 10 bag of Fresh Spinach
 12 box of Gluten-Free Noodles (Can use rice noodles, buckwheat etc)
 1 tbsp Fresh Lemon Juice (juice from 1/2 a lemon)

Directions

1

In a large dutch oven, saute the onions, garlic, carrots, and sweet potatoes in olive oil for 5-8 minutes or until they've softened slightly.

2

Add the Italian seasonings, parsley, turmeric, sea salt, pepper, and a bay leaf. Saute for 1-2 minutes. Add the vegetable broth, bring it to a simmer and then reduce the heat to medium-low. Cover with a lid and let it cook for 15-20 minutes or until all of the vegetables are tender.

3

Add the zucchini, yellow squash, red peppers, and spinach. Replace the lid, and let it cook for 5 additional minutes. Be careful not to overcook the squash, peppers, and spinach-- you want them to be tender but not mushy. Add the fresh lemon juice and stir it in.

4

(Cook the noodles of your choice while the soup is cooking) In a separate pot, bring water to a boil and season with salt. Break up the lasagna noodles and put them into the boiling water. Cook the noodles according to package instructions.

5

Put a few noodles in each bowl and serve the soup on top of it. Garnish with parsley.

Notes

Vegetable Lasagna Soup
IngredientsDirections

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