⏱ 45 min totalGarden Vegetable Lasagna Soup
Per 1 serving · 515 g · 16 ingredients
of a 2,000 cal day
- Protein23g24% of calories
- Carbs45g46% of calories
- Fat13g30% of calories
At a glance
One serving of Garden Vegetable Lasagna Soup (515 g) has 389 calories, with 23 g of protein, 45 g of carbohydrates and 13 g of fat. Most of its energy comes from carbs (46% of calories). It is high in protein (46% DV), Vitamin A (49% DV) and Vitamin C (26% DV). Keep an eye on sodium and saturated fat, which provide 44% and 32% of the daily value.
High in
20%+ of the daily value
- Protein46%
- Vitamin A49%
- Vitamin C26%
- Vitamin K82%
- Riboflavin (B2)28%
- Vitamin B624%
Good source of
10–19% of the daily value
- Dietary fiber18%
- Vitamin E17%
- Thiamine17%
- Niacin10%
- Folate (B9)19%
- Vitamin B1217%
Watch
20%+ of the daily value
- Sodium44%
- Saturated fat32%
Ingredients
For one serving. Tap an ingredient to see its nutrition.
³⁄₁₆ tbsp Olive oil
³⁄₁₆ medium Onion
⅔ cloves, minced Garlic
⅓ medium Carrots
³⁄₁₆ large Zucchini
³⁄₁₆ can Tomatoes
⁵⁄₁₆ cup Tomato sauce- 🥄½ tsp Italian seasoning
⅔ cup Vegetable broth- 🥄1 ⅓ oz Lasagna noodles
2 ½ oz Ricotta cheese
³⁄₁₆ cup, shredded Mozzarella cheese
¹⁄₁₆ cup Parmesan cheese- 🥄0.02 tsp Salt
³⁄₁₆ dash Black pepper
¹⁄₁₆ package (10 oz) Spinach
Directions
- 1
Dice the onion and mince the garlic. Sauté with olive oil in a large pot over medium heat until the onions are soft, about 3-5 minutes.
- 2
Peel and slice the carrots. Slice and quarter the zucchini. Add both to the pot and sauté for 2 minutes.
- 3
Add diced tomatoes, tomato sauce, Italian seasoning, and vegetable broth. Stir, cover, and bring to a boil over medium-high heat.
- 4
Break lasagna noodles into 1-inch pieces and add to the boiling soup. Cook until tender, about 10-12 minutes.
- 5
In a bowl, combine ricotta, ½ cup mozzarella, Parmesan, salt, and pepper. Stir until well mixed.
- 6
Add frozen spinach to the soup once the pasta is tender. Stir until thawed and well mixed.
- 7
Serve with a dollop of the cheese blend in each bowl, topped with hot soup and a pinch of shredded mozzarella.
Vitamins & minerals
Amounts for 1 serving (515 g). Bars show % of the daily value.
Vitamins
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Vitamin A | 443 μg | 49% |
| Vitamin C | 23 mg | 26% |
| Vitamin D | 0.1 μg | 1% |
| Vitamin E | 3 mg | 17% |
| Vitamin K | 98 μg | 82% |
| Thiamine | 0.2 mg | 17% |
| Riboflavin (B2) | 0.4 mg | 28% |
| Niacin | 2 mg | 10% |
| Vitamin B6 | 0.3 mg | 24% |
| Folate (B9) | 75 μg | 19% |
| Vitamin B12 | 0.4 μg | 17% |
| Pantothenic acid | 1 mg | 11% |
| Choline | 38 mg | 7% |
Minerals
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 455 mg | 45% |
| Iron | 2 mg | 26% |
| Potassium | 810 mg | 17% |
| Magnesium | 63 mg | 15% |
| Phosphorus | 313 mg | 45% |
| Zinc | 2 mg | 20% |
| Copper | 0.2 mg | 23% |
| Manganese | 0.5 mg | 20% |
| Selenium | 18 μg | 32% |
Full breakdown · 43 more nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Alanine | 1 g | — |
| Alpha Linolenic Acid (ALA) | 0.1 g | — |
| Alpha carotene | 707 μg | — |
| Arginine | 1 g | — |
| Aspartic acid | 2 g | — |
| Beta carotene | 3,701 μg | — |
| Caffeine | 0 mg | — |
| Cystine | 0.1 g | — |
| Docosahexaenoic Acid (DHA) | 0 g | — |
| Docosapentaenoic Acid (DPA) | 0 g | — |
| Eicosapentaenoic Acid (EPA) | 0 g | — |
| Fluoride | 27 μg | — |
| Fructose | 3 g | — |
| Galactose | 0 g | — |
| Glucose | 4 g | — |
| Glutamic acid | 4 g | — |
| Glycine | 0.4 g | — |
| Histidine | 1 g | — |
| Hydroxyproline | 0 g | — |
| Isoleucine | 1 g | — |
| Lactose | 0 g | — |
| Leucine | 2 g | — |
| Lycopene | 10,733 μg | — |
| Lysine | 2 g | — |
| Maltose | 0 g | — |
| Methionine | 0.4 g | — |
| Monounsaturated fats | 4 g | — |
| Phenylalanine | 1 g | — |
| Polyunsaturated fats | 1 g | — |
| Proline | 1 g | — |
| Retinol | 105 μg | — |
| Serine | 1 g | — |
| Starch | 0.3 g | — |
| Sucrose | 1 g | — |
| Theobromine | 0 mg | — |
| Threonine | 1 g | — |
| Total omega 3 | 0.1 g | — |
| Total omega 6 | 0 g | — |
| Tryptophan | 0.2 g | — |
| Tyrosine | 1 g | — |
| Valine | 1 g | — |
| Vitamin D2 | 0 μg | — |
| Vitamin D3 | 0.1 μg | — |
Burning 389 calories
Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.
- 74minWalking (3.5 mph)
- 47minCycling (moderate)
- 32minRunning (6 mph)
- 55minSwimming laps
Common questions
How many calories are in Garden Vegetable Lasagna Soup?
One serving of Garden Vegetable Lasagna Soup (1 serving) has 389 calories, which works out to 75 calories per 100 g. That is about 19% of a 2,000-calorie day.
Is Garden Vegetable Lasagna Soup high in protein?
It provides a solid 23 g of protein per serving (46% of the 50 g daily value), but protein supplies only 24% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.
Is Garden Vegetable Lasagna Soup keto-friendly?
It is hard to fit into a strict keto diet. One serving has 40 g of net carbs and 46% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.
How much sodium is in Garden Vegetable Lasagna Soup?
1012 mg per serving, which is high (20% or more of the 2,300 mg daily value).
How much sugar is in Garden Vegetable Lasagna Soup?
7.1 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.
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