Vegetable Lasagna Soup

Vegetable Lasagna Soup

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October 23, 2019

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

  • Prep: 10 mins
  • Cook: 35 mins
  • 10 mins

    35 mins

    45 mins

Vegetable Lasagna Soup


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.

Recipe Credit Source:


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

1/4 tsp turmeric

1 bay leaf

1/2 tsp Himalayan Pink Sea Salt

1/4 tsp Black Pepper

6 cups Vegetable Broth

2 medium Zucchini, chopped

2 medium Yellow Squash, chopped

1 large Red Pepper, diced

10 oz. bag of Fresh Spinach

12 oz. box of Gluten-Free Noodles (Can use rice noodles, buckwheat etc)

1 tbsp Fresh Lemon Juice (juice from 1/2 a lemon)


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