vegetarian lasagna soup

Vegetarian lasagna soup healthy pregnancy recipe

Whether you’re dealing with the difficulty of morning sickness, or are just looking for a light way to warm up and get the nutrients you’ll need to help baby grow like Vitamin A and folate, this vegetarian lasagna soup could be the answer.

Serves: 6


  • 1 T. extra virgin olive oil
  • 1/2 cup diced yellow onion
  • 1 1/2 cups diced white mushrooms
  • 1 whole zucchini, diced
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 carton (32oz) vegetable broth
  • 1 can (14.5oz) petite diced tomatoes
  • 1 can (15oz) tomato sauce
  • 1 T. Italian seasoning
  • 1 t. kosher salt
  • 1/4 t. ground black pepper
  • 1/2 t. garlic salt
  • 1/4 t. crushed red pepper
  • 1 t. dried basil
  • 8 lasagna noodles (uncooked), broken into small pieces
  • 3/4 cup parmesan cheese, grated


  1. In a large stock pot heat 1 tablespoon of oil over medium high heat.
  2. When the oil is hot add the onion, mushrooms, and garlic and cook them for about 3 minutes.
  3. Add in the zucchini and cook another 2 minutes.
  4. Pour in the wine and cook another minute.
  5. To the vegetable and wine mixture add the vegetable broth, tomato sauce, diced tomatoes, salt, pepper, garlic salt, Italian seasoning, crushed red pepper, and basil.
  6. Cook the soup over medium low heat for 15-20 minutes.
  7. Add the uncooked, broken up pieces of lasagna noodles to the soup and cook for another 15 minutes, or until the pasta is al dente.
  8. Turn off the heat and stir in the grated parmesan cheese.
  9. Serve in bowls topped with a more parmesan cheese if desired.

Image and recipe reprinted with permission from and

A note about cooking with wine during pregnancy: Drinking alcohol during pregnancy is unsafe, but what about eating foods that have been cooked with some alcohol? Realistically, foods cooked with small amounts of alcohol are safe to eat during pregnancy because of how little alcohol remains after cooking or baking food. According to the Agricultural Research Services of the United States Department of Agriculture, about 25% of the alcohol used in cooking remains after a food has been simmered or baked for about 60 minutes.

There will still be trace amounts of alcohol in this recipe, however, so if you prefer to skip it, you can substitute the 1/4 cup white wine with any of the following non-alcoholic options:

  • 1/8 cup water and 1/8 cup white wine vinegar
  • 1/4 cup ginger ale
  • 1/8 cup water and 1/8 cup apple cider vinegar
  • 1/4 cup chicken broth or stock
  • 1/4 cup water

  • “Alcohol and Cooking.” New York State Office of Alcoholism and Substance Abuse Services – OASAS, n.d. Web. Accessed 10/9/17. Available at 

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