One Pot Lasagna Soup with Veggies is simple and delicious — throw all the ingredients you need in one large pot and thirty minutes later you have a veggie packed lasagna soup! Filled with zucchini, spinach, soft lasagna noodles and ricotta. 

VIDEO: One Pot Lasagna Soup with Veggies is a delicious weeknight meal!

I really like today’s video! So much fun to create and edit. This is my fourth video this year and I think each one is getting a little better than the last. Today’s one-pot lasagna soup was great because I didn’t have to move anything off my “set” and the pot could stay in the same place the whole video– makes for easy editing ;) 

Truly a one-pot recipe, this dish is perfect for a weeknight meal. This recipe makes 4-6 bowls, depending on your serving size. If you wanted to stretch out the servings, ladle out smaller bowls and serve with a crusty piece of French bread or a side salad. 

Here’s the video for the one pot lasagna soup! 

Here’s the recipe for One-Pot Lasagna Soup! 
One-Pot Veggie Lasagna Soup
Serves 6
  1. 1 Tbsp olive oil
  2. 4 garlic cloves, minced
  3. 1 Tbsp onion powder
  4. 1/2 tsp red pepper flakes
  5. 1 24-oz can marinara sauce
  6. 1 15-oz can diced tomatoes
  7. 2 Tbsp tomato paste
  8. 2 tsp balsamic vinegar
  9. 1 tsp granulated sugar
  10. 1 Tbsp dried basil
  11. 1 tsp salt
  12. 1 tsp oregano
  13. 1/2 tsp black pepper
  14. 1 bay leaf
  15. 6 cups chicken broth
  16. 10 oz frozen spinach, thawed and drained
  17. 2 zucchini, diced
  18. 10 uncooked lasagna noodles, broken into 1" pieces
  19. 1 cup milk
  20. 1 cup ricotta
  21. shredded mozzarella for topping
  1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion powder and red pepper flakes. Saute for a few minutes.
  2. Add the marinara, diced tomatoes, tomato paste, balsamic vinegar, sugar, basil, salt, oregano, black pepper, bay leaf, chicken broth, spinach, zucchini and lasagna noodles.
  3. Bring to a boil then reduce to a simmer for 20 minutes, stirring occasionally.
  4. Discard bay leaf and stir in the milk and ricotta cheese. Garnish each bowl with mozzarella.
Zen & Spice