Garden Vegetable Lasagna Soup

Garden Vegetable Lasagna Soup
Fat 32% Carbs 46% Protein 22%
Percent Calories

1 serving of garden vegetable lasagna soup contains 407 Calories. The macronutrient breakdown is 46% carbs, 32% fat, and 22% protein. This is a good source of protein (41% of your Daily Value), fiber (21% of your Daily Value), and potassium (19% of your Daily Value).

6 servings
Prep Time
10 minutes
Cook Time
35 minutes



  1. Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil. Sauté over medium heat until the onions are soft and transparent (about 3-5 minutes).
  2. While the onions and garlic are sautéeing, peel and slice the carrots. Slice the zucchini and then cut the slices into quarter rounds. Add the carrots and zucchini to the pot and sauté for about 2 minutes more, or just until the zucchini begin to soften.
  3. Add the diced tomatoes (with juices), tomato sauce, Italian seasoning blend, and vegetable broth to the soup pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the pot to a boil.
  4. While waiting for the pot to boil, break the lasagna noodles into 1-inch pieces. Once the soup is boiling, add the broken lasagna noodles and continue to boil for 10-12 minutes, or until the noodles are tender.
  5. While the pasta is boiling in the soup, combine the ricotta cheese, ½ cup shredded mozzarella, Parmesan, salt, and freshly cracked pepper in a bowl (save the other half of the mozzarella for topping the soup bowls). Stir until the cheeses and seasonings are well combined.
  6. Once the pasta is tender, add the frozen spinach and stir until the spinach is thawed and mixed well into the soup.
  7. To serve, place a dollop of the cheese blend in each bowl, then ladle the hot soup over top. Add a pinch of the remaining shredded mozzarella on top.

Nutrition Facts

For 1 serving of garden vegetable lasagna soup (557g)

Nutrient Value %DV
Calories 407
Fats 15g 19%
Saturated fats 7g 35%
Trans fats 0.1g
Cholesterol 40mg 13%
Sodium 1408mg 61%
Carbs 47g 17%
Net carbs 41g
Fiber 6g 21%
Sugar 8g
Protein 23g
Calcium 410mg 41%
Iron 2mg 29%
Potassium 889mg 19%
Vitamin D 0.1μg 1%
Vitamins and Minerals
Alpha carotene 707μg
Beta carotene 3802μg
Caffeine 0mg
Choline 40mg 7%
Copper 0.2mg 25%
Fluoride 29μg
Folate (B9) 77μg 19%
Lycopene 11737μg
Magnesium 66mg 16%
Manganese 1mg 22%
Niacin 2mg 11%
Pantothenic acid 1mg 12%
Phosphorus 301mg 43%
Retinol 118μg
Riboflavin (B2) 0.4mg 30%
Selenium 19μg 35%
Theobromine 0mg
Thiamine 0.4mg 32%
Vitamin A IU 7321IU
Vitamin A 464μg 52%
Vitamin B12 1μg 30%
Vitamin B6 0.3mg 26%
Vitamin C 28mg 31%
Vitamin D IU 8IU
Vitamin D2 0μg
Vitamin D3 0.1μg
Vitamin E 3mg 18%
Vitamin K 99μg 83%
Zinc 2mg 21%
Sugar 8g
Sucrose 1g
Glucose 5g
Fructose 3g
Lactose 0g
Maltose 0g
Galactose 0.1g
Starch 0.3g
Saturated fats 7g 35%
Monounsaturated fats 5g
Polyunsaturated fats 1g
Trans fats 0.1g
Fatty Acids
Total omega 3 0.1g
Total omega 6 0.1g
Alpha Linolenic Acid (ALA) 0.1g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 1g
Arginine 1g
Aspartic acid 2g
Cystine 0.1g
Glutamic acid 4g
Glycine 0.4g
Histidine 1g
Hydroxyproline 0g
Isoleucine 1g
Leucine 1g
Lysine 1g
Methionine 0.4g
Phenylalanine 1g
Proline 1g
Serine 1g
Threonine 1g
Tryptophan 0.2g
Tyrosine 1g
Valine 1g

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