This Vegetable Lasagna Soup is a filling soup with lots of fresh vegetables. Then mixed lasagna cheeses are added into the soup.  The cheese will melt perfectly into the hot soup.

Preparation Time: 15 minutes

Cook Time : 30 minutes

Serves : 4


Onion : 1 medium chopped

Carrots : 1 large diced

Garlic : 2 cloves minced

Vegetable broth : 1 litre/32 oz

Tomatoes : 8 medium diced

Tomato sauce : 1 cup

Zucchini : 1 medium diced

Mushrooms : 1 cup sliced

Dried basil : 1 teaspoon

Dried Oregano : 1/2 teaspoon

Dried Thyme: 1/4 teaspoon

Dried rosemary : 1/2 teaspoon

Sugar : 1/2 teaspoon

Salt and pepper to taste

Lasagna sheets : 6 broken into pieces

Baby Spinach : 1 cup roughly chopped

Fresh parsley : 1 tablespoon chopped


Shredded Mozzarella cheese : 1/2 cup

Shredded parmesan cheese : 1/4 cup

Ricotta cheese : 1/2 cup


Heat olive oil in a large pot over medium heat, add onions, carrot and saute for 5 minutes. Add garlic and saute for another minute.

Add the broth, tomatoes, tomato sauce, zucchini, mushrooms, herbs, stir well and bring it to a boil.

Add pasta, close lid and simmer stirring occasionally. Cook for 12 minutes.

Add the cheeses, stir well and add spinach.

Turn off the stove, add parsley and serve hot.