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September Soups: Vegetable Lasagna Soup

September Soups: Vegetable Lasagna Soup

Helloooooo again!

This weeks soup is hearty, creamy, cheesy, andddd packed with veggies (disclaimer, not saying its healthy, the cheese, lasagna noodles, & cream cancel that out!) This soup is inspired by the Stouffer’s brand frozen vegetable lasagna. It’s one of my favorite “freezer section” meals, but there’s always been few things I’ve wanted to change about it.

First of all, why does it take 7 hours to cook? Okay, not literally 7 hours but when you’re starving, the 2 hour recommended cook time is wayyyyyyy too long. Second, and this is my lazy kicking in, but I like it all chopped up, mixed together, veggies evenly distributed, ya know? And lastly, the noodle to sauce ration just does not cut it.

So to fix all of those very important issues, I decided to recreate it, but in soup form!


Vegetable Lasagna Soup

2 tbsp olive oil

1 medium onion

1 stock celery

2 large carrots

3 cloves garlic

2 cups frozen broccoli (thawed and chopped)

2 tbsp butter

3 tbsp flour

2 tbsp corn starch

8 cups chicken broth

2 cups water

10 uncooked lasagna noodles (snapped into 1-2 inch pieces)

salt, pepper, 1 chicken bouillon cube

2 cups frozen spinach (drained)

1 1/2 cups half & half

1 cup parmesan cheese

  • chop onion, celery and carrots, saute in pan with olive oil. Add garlic and thawed broccoli. Add butter, flour, and cornstarch and cook for 2-3 minutes.

  • add chicken broth and water, snap uncooked lasagna noodles into pieces (doesn’t have to be even), mix and cover for 10 minutes on medium-low heat.

  • Once lasagna noodles are cooked add drained frozen spinach, half & half, and parmesan cheese.

* I suggest seasoning with salt/garlic salt and pepper a little at every stage *


This soup was actually much easier to make than I thought. I don’t wanna toot my own horn or anything, but whoever this Stouffer lady is, should take some notesssss!

I stuck to pretty traditional veggies but I’m sure you could experiment with all different kinds and see what works well together. I like the consistency that it came out but if you want it thinner/thicker, you can adjust the flour and corn starch that you add.

Soooo, I know we’re not quite at snowy nights just yet, but all I can imagine is making this soup, curling up on the couch, and watching some tv. Netflix, veggie lasagna soup, & chill anyone?! As always, if you make this.. send me pics!

Noted, Nina xo

Episode 96: "Gettin' Jiggy Wit It"

Episode 96: "Gettin' Jiggy Wit It"