Lasagna Soup with Spinach & Zucchini.

Name: Lasagna Soup with Spinach & Zucchini.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 pound ground Italian sausage (or ground beef); 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 medium zucchini, diced; 1 can (28 oz) crushed tomatoes; 4 cups low-sodium chicken broth; 2 cups water; 2 tablespoons tomato paste; 2 teaspoons dried basil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 bay leaf; 8 oz lasagna noodles, broken into pieces; 4 cups fresh baby spinach, chopped; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; 2 tablespoons fresh basil, chopped (for garnish)

By:

Tommy

October 11, 2025

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What if you could enjoy all the comforting flavors of traditional lasagna in a fraction of the time? This Lasagna Soup with Spinach & Zucchini transforms the beloved Italian classic into a hearty, one-pot meal that’s perfect for busy weeknights.

Unlike traditional layered lasagna that requires hours of preparation and baking, this soup delivers the same rich, satisfying flavors in just 45 minutes. The addition of fresh spinach and zucchini not only boosts the nutritional value but also adds vibrant color and texture that makes every spoonful exciting.

This recipe combines tender pasta, savory ground meat, aromatic herbs, and creamy cheese in a tomato-based broth. The vegetables meld beautifully with classic Italian seasonings, creating a dish that’s both familiar and refreshingly new. It’s comfort food that doesn’t compromise on nutrition or convenience.

Table of Contents

Ingredients List (Lasagna Soup with Spinach & Zucchini)

“Lasagna Soup with Spinach & Zucchini” ingredients

This recipe serves 6-8 people and uses readily available ingredients that pack maximum flavor. Each component contributes to the soup’s rich, layered taste profile.

1 pound ground Italian sausage (or ground beef for milder flavor)
1 medium yellow onion, diced (about 1 cup)
4 cloves garlic, minced
1 medium zucchini, diced (approximately 2 cups)
1 can (28 oz) crushed tomatoes
4 cups low-sodium chicken broth
2 cups water
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
8 oz lasagna noodles, broken into bite-sized pieces
4 cups fresh baby spinach, roughly chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
2 tablespoons fresh basil, chopped (for garnish)

For substitutions, turkey sausage works excellently for a leaner option. Vegetarians can replace meat with mushrooms or lentils. Gluten-free pasta makes this dish celiac-friendly without sacrificing taste.

Timing

This efficient recipe requires minimal hands-on time while delivering maximum flavor. The total cooking process takes approximately 45 minutes from start to finish.

Preparation time: 15 minutes for chopping vegetables and gathering ingredients. Cooking time: 30 minutes, which includes browning meat, simmering soup, and cooking pasta. This represents a 75% time savings compared to traditional baked lasagna recipes.

The beauty of this Lasagna Soup with Spinach & Zucchini lies in its efficiency. Most steps can be completed while previous components simmer, making it perfect for multitasking home cooks.

Step 1: Prepare the Base

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground sausage and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned and cooked through.

The key here is achieving proper browning, which develops deep flavor through the Maillard reaction. Don’t rush this step – properly browned meat creates the foundation for rich, complex taste.

Step 2: Build the Aromatics

Add diced onion to the pot with the cooked sausage. Cook for 3-4 minutes until the onion becomes translucent and fragrant. Stir in minced garlic and cook for an additional 30 seconds.

This technique, called sweating, releases the vegetables’ natural sugars and creates a flavorful base. The garlic should be aromatic but not browned, as burnt garlic can add bitter notes to the soup.

Step 3: Add Vegetables and Tomatoes

Incorporate the diced zucchini and cook for 2-3 minutes until slightly softened. Add tomato paste and stir constantly for 1 minute to cook out the raw flavor and intensify the tomato taste.

Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot. These fond particles add incredible depth to the soup’s flavor profile.

Step 4: Create the Soup Base

Add chicken broth, water, dried basil, oregano, thyme, and bay leaf. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Season with salt and pepper to taste.

Allow the soup to simmer for 10 minutes, letting the flavors meld and develop. This simmering time is crucial for creating a cohesive, well-balanced taste throughout the dish.

Step 5: Cook the Pasta

Add the broken lasagna noodles to the simmering soup. Cook for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta reaches al dente texture.

Breaking the noodles into irregular pieces creates interesting texture variations and makes the soup easier to eat. The pasta will continue cooking slightly even after removing from heat.

Step 6: Finish with Greens and Cheese

Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove the bay leaf and adjust seasoning as needed. The spinach adds vibrant color and essential nutrients to this comforting dish.

In a small bowl, combine ricotta cheese with half of the mozzarella and Parmesan. This cheese mixture will be dolloped on top of each serving for authentic lasagna flavor.

Nutritional Information

Each serving of this Lasagna Soup with Spinach & Zucchini contains approximately 385 calories, making it a satisfying yet reasonable meal option. The protein content reaches 24 grams per serving, primarily from the sausage and cheese components.

The spinach contributes significant amounts of iron, folate, and vitamin K, while zucchini adds vitamin C and potassium. Together, these vegetables provide nearly 30% of the daily recommended vegetable intake in a single serving.

Compared to traditional lasagna, this soup version contains 40% fewer calories and 50% less saturated fat while maintaining the same satisfying taste profile. The high water content from the broth also helps with hydration and satiety.

The fiber content reaches 4 grams per serving, supporting digestive health and helping maintain stable blood sugar levels. The combination of protein, fiber, and complex carbohydrates creates a well-balanced macronutrient profile.

Healthier Alternatives for the Recipe

Transform this recipe into a lighter version by substituting ground turkey or chicken for the sausage, reducing calories by approximately 80 per serving while maintaining protein content.

For a plant-based version, replace the meat with a combination of diced mushrooms and cooked lentils. This modification adds fiber and creates a Mexican‑Style Lasagna Soup variation when combined with cumin and chili powder.

Reduce sodium content by using no-salt-added tomatoes and low-sodium broth, then season with fresh herbs and lemon juice for brightness. This approach cuts sodium by up to 35% without sacrificing flavor.

Increase vegetable content by adding diced bell peppers, carrots, or celery during the aromatics stage. These additions boost vitamin and mineral content while adding natural sweetness and texture variety.

For dairy-free options, substitute nutritional yeast for Parmesan and use cashew cream instead of ricotta. These swaps maintain the creamy texture while accommodating various dietary restrictions.

Serving Suggestions

Serve this hearty soup with crusty Italian bread or garlic breadsticks for the ultimate comfort food experience. The bread’s crispy texture provides a delightful contrast to the soup’s creamy consistency.

Top each bowl with a dollop of the ricotta mixture and a sprinkle of fresh mozzarella and Parmesan. Add fresh basil leaves and a drizzle of high-quality olive oil for restaurant-quality presentation.

For entertaining, set up a soup bar with various toppings including extra cheese, red pepper flakes, and fresh herbs. This interactive approach allows guests to customize their bowls according to personal preferences.

Pair with a simple Caesar salad or roasted vegetables to create a complete, balanced meal. The soup’s richness complements lighter side dishes beautifully, creating satisfying contrast.

For special occasions, serve in bread bowls made from hollowed-out sourdough rounds. This presentation adds rustic charm while providing an edible vessel that absorbs the soup’s flavors.

Common Mistakes to Avoid

The most frequent error involves overcooking the pasta, which leads to mushy texture and cloudy broth. Cook pasta just until al dente, as it continues cooking in the hot soup.

Adding cheese directly to the hot soup can cause curdling and separation
Skipping the browning step for meat results in less flavorful soup base
Using pre-shredded cheese instead of freshly grated affects melting quality
Adding spinach too early causes it to become overcooked and lose vibrant color
Not adjusting seasoning at the end leads to bland, under-seasoned results

Another common mistake is using too much liquid initially. The pasta absorbs significant amounts of broth during cooking, so start with recommended amounts and add more if needed.

Rushing the simmering process prevents proper flavor development. Allow adequate time for ingredients to meld and create the complex taste profile that makes this Lasagna Soup with Spinach & Zucchini so satisfying.

Storing Tips for the Recipe

Store leftover soup in the refrigerator for up to 4 days in airtight containers. The flavors actually improve overnight as ingredients continue to meld and develop deeper complexity.

When reheating, add a splash of broth or water to restore the proper consistency, as the pasta continues absorbing liquid during storage. Heat gently over medium-low heat to prevent scorching.

For longer storage, freeze the soup for up to 3 months. However, note that pasta texture may change slightly upon thawing. Consider freezing the soup base without pasta and adding fresh noodles when reheating.

Prepare components ahead by browning meat and chopping vegetables up to 2 days in advance. Store separately in the refrigerator, then combine when ready to cook for quick weeknight meals.

The cheese mixture can be prepared and refrigerated for up to 3 days. This make-ahead approach saves time during busy periods while ensuring fresh, quality results.

Conclusion

This hearty and nutritious soup successfully captures all the beloved flavors of traditional lasagna while offering the convenience of a one-pot meal. The combination of tender pasta, savory meat, fresh vegetables, and creamy cheese creates a satisfying dish perfect for any season.

The addition of spinach and zucchini not only enhances the nutritional profile but also adds beautiful color and texture that makes each bowl visually appealing and deliciously satisfying.

Ready to transform your dinner routine? Try this comforting recipe tonight and discover how easy it is to enjoy lasagna flavors without the fuss. Share your cooking experience in the comments below, and don’t forget to explore our other quick and delicious soup recipes for more weeknight inspiration!

FAQs – Lasagna Soup with Spinach & Zucchini

1. Can I make lasagna soup vegetarian?
Yes, replace the sausage with mushrooms or lentils for a hearty, meat-free version. Add extra seasoning like smoked paprika or chili flakes to boost flavor.

2. What pasta works best in lasagna soup?
Traditional lasagna noodles broken into bite-sized pieces give the most authentic texture, but any short pasta like rotini or penne also works well.

3. Can I freeze lasagna soup?
Yes, but it’s best to freeze the soup without the pasta. Add freshly cooked noodles after reheating to maintain the right texture.

4. How do I make it dairy-free?
Use nutritional yeast instead of Parmesan and cashew cream in place of ricotta for a creamy, vegan-friendly alternative.