Comforting Zucchini Lasagna Soup

If you ask me, zucchini lasagna soup is a brilliant twist on two comfort food favorites.

This cozy Italian-inspired soup brings together all the flavors of traditional lasagna but in a lighter, broth-based form. Tender zucchini takes the place of pasta, while rich tomatoes and herbs create that classic lasagna taste we all know and love.

It’s loaded with Italian sausage, melty cheese, and fresh vegetables, simmered together in a savory broth that captures the essence of Mom’s lasagna. A sprinkle of Parmesan and fresh basil on top makes every bowl feel special.

It’s a warming meal that’s easier than traditional lasagna but just as satisfying, perfect for those nights when you want something cozy without all the work.

What Kind of Zucchini Should I Use?

For spiralizing, medium-sized zucchini between 6-8 inches long work best – they’re easier to handle and create the perfect noodle-like strands for this soup. Try to pick zucchini that are straight and uniform in width, which will help you get those nice, long spiralized pieces that mimic lasagna noodles. Fresh, firm zucchini are key here – if they’re too soft or overly large, they’ll turn mushy in the soup. When shopping, look for zucchini with smooth, unblemished dark green skin and avoid any that feel spongy when you give them a gentle squeeze.

Options for Substitutions

This soup is pretty forgiving and allows for several easy swaps if you’re missing ingredients:

• Brown lentils: You can swap brown lentils with green lentils or even red lentils (though red lentils will cook faster and create a thicker soup). Black lentils work too, but they’ll need about 10 minutes extra cooking time.
• Spiralized zucchini: No spiralizer? Just cut the zucchini into thin strips, or use a vegetable peeler to make ribbons. You could also use yellow summer squash or butternut squash noodles instead.
• Mozzarella cheese: Feel free to use other Italian cheeses like provolone, parmesan, or dairy-free alternatives. You can even skip the cheese altogether for a vegan version.
• Veggie broth: Chicken broth works just as well if you’re not vegetarian. You can also use water with bouillon cubes or paste.
• Fresh basil: If fresh basil isn’t available, use 1 tablespoon dried basil instead, or try fresh parsley for a different but still tasty herb option.
• Crushed tomatoes: Diced tomatoes or whole peeled tomatoes (crushed by hand) work fine – just make sure to keep the same amount. You can also use fresh tomatoes in summer when they’re at their best.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna soup is preventing your zucchini noodles from becoming too mushy – add them during the last 3-4 minutes of cooking to keep them perfectly al dente. Another common mistake is under-seasoning the broth; since zucchini releases water while cooking, you’ll want to be a bit more generous with your salt and seasonings at the beginning, tasting and adjusting as you go. When cooking the lentils, resist the urge to stir them too frequently as this can break them down and make your soup cloudy – instead, let them simmer undisturbed until tender, which usually takes about 20-25 minutes. For the best flavor development, make sure to properly sauté your aromatics (onion, carrot, celery, and garlic) until they’re soft and fragrant before adding the other ingredients.

What to Serve With Zucchini Lasagna Soup?

This hearty Italian-inspired soup calls for some classic Mediterranean sides to round out your meal. A chunk of warm, crusty ciabatta bread is perfect for soaking up all that tasty broth, while a simple side salad with arugula and a light lemon dressing helps balance out the richness of the soup. If you want to keep things low-carb (like the soup itself), try some roasted mushrooms seasoned with Italian herbs, or make some quick-roasted cherry tomatoes topped with a sprinkle of garlic and fresh herbs. For a fun twist, you could even serve it with some crispy zucchini chips on top for extra crunch!

Storage Instructions

Keep: This cozy soup keeps really well in the fridge! Just pop it in an airtight container and it’ll stay good for up to 5 days. The flavors actually get even better after a day or two as everything mingles together. Just keep in mind that the zucchini noodles might become a bit softer over time.

Freeze: If you want to make a big batch, this soup freezes great without the zucchini noodles. Store it in freezer-safe containers for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge and add fresh zucchini noodles while reheating.

Warm Up: To enjoy your leftover soup, simply heat it up on the stovetop over medium heat until it’s nice and hot, or microwave it in 1-minute intervals, stirring in between. If you’re adding fresh zucchini noodles to frozen soup, toss them in during the last few minutes of heating.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-40 g
• Fat: 25-30 g
• Carbohydrates: 120-130 g

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, chopped
• 1 carrot, peeled and chopped
• 2 celery stalks, chopped
• 2 large garlic cloves, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon oregano, dried
• Salt and pepper to taste
• 28 oz can crushed tomatoes
• 5 cups veggie broth
• 2 cups water
• 1 bay leaf
• 1 cup uncooked brown lentils
• 2 medium zucchinis, spiralized
• 1/4 cup fresh basil leaves
• About 1/2 cup shredded mozzarella cheese for topping

Step 1: Cook the Base Vegetables

Heat oil in a large saucepot over medium-high heat until shimmering.

Add in the diced onion, carrot, and celery.

Cook these vegetables for 5-7 minutes until they begin to sweat and soften.

This process helps to extract the flavors from the vegetables.

Next, add minced garlic, red pepper flakes, oregano, and season with salt and pepper.

Stir the mixture well and continue to cook for an additional minute until the garlic and spices become fragrant.

Step 2: Add Remaining Ingredients and Simmer

Introduce the crushed tomatoes, vegetable stock, water, bay leaf, and lentils into the pot.

Stir to combine all ingredients.

Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer for 15-20 minutes.

This will give the lentils adequate time to cook through and absorb the flavors of the soup.

Step 3: Prepare the Zucchini Noodles

While the soup is simmering, use a spiralizer with Blade A to create zucchini noodles.

Trim the noodles with kitchen shears to your desired length, ensuring they are manageable enough to mix into the soup later.

Step 4: Incorporate Zucchini and Finish the Soup

Once the lentils have cooked to tenderness, stir in fresh basil and the prepared zucchini noodles.

Let them cook in the simmering soup for about 5 minutes, or until the zucchini noodles reach an al dente texture.

This step allows the zucchini to soak up the flavors without becoming too soft.

Step 5: Serve and Garnish

Turn off the heat and ladle the soup into bowls.

Top each bowl with shredded mozzarella cheese.

Serve the soup warm and enjoy the hearty and nutritious meal.