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Vero Gusto Lasagna Soup

Vegetarian Lasagna Soup

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


You know I love easy meals and this vegetarian lasagna soup is a delicious one-pot meal that only requires a few minutes of prep! It includes all the flavors of lasagna without the fuss.


Units Scale
  • 1 20 oz jar Vero Gusto® Tomato and Basil pasta sauce
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 large carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • 8oz uncooked Barilla® lasagna noodles, broken into pieces
  • 1 zucchini halved lengthwise and thinly sliced
  • 1 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 1/2 cup shredded parmesan
  • Fresh basil for garnish


  1. In a large pot, heat the olive oil over medium heat for 30 seconds.
  2. Add the onion and carrot and cook for 8 minutes until the vegetables have softened.
  3. Add the garlic and continue to cook, for 1 minute.
  4. Add broth, tomatoes, seasoning, and noodles
  5. Cover and bring to a boil then reduce the heat to simmer. and cook until noodles are soft and zucchini is tender, about 12 minutes.
  6. Remove from heat and stir in half the ricotta cheese.
  7. Combine remaining cheese together.
  8. Divide the soup into bowls and top with cheese mixture.


The soup will continue to thicken as it cools. Leftovers will have a thicker consistency. If you want it more “soupy” just add a mixture of ½ broth and ½ sauce until you get the desired consistency.