Description
This Vegetable Lasagna Soup is a hearty and satisfying vegetarian dish packed with fresh vegetables, tender broken lasagna noodles, and a blend of creamy cheeses. Perfect for a cozy meal, it combines the comforting flavors of traditional lasagna with the ease and warmth of a soup, making it an ideal choice for cooler days or anytime you crave a nutritious, filling meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 Tbsp olive oil
- 1 medium yellow onion, chopped (1 1/2 cups)
- 1 1/2 cups diced carrots (about 3 medium)
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 1 (8 oz) medium zucchini, ends trimmed, chopped
- 1 (8 oz) medium yellow squash, ends trimmed, chopped
- 5 oz button mushrooms, sliced
- 3 cups (packed) spinach (3 oz), roughly chopped
Liquids and Canned Goods
- 1 (32 oz) carton low-sodium vegetable broth
- 1/2 cup water
- 2 (14.5 oz) cans diced tomatoes
- 2 (8 oz) cans tomato sauce
Herbs and Seasonings
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme, crushed
- 1/2 tsp dried rosemary, crushed
- 1 tsp sugar
- Salt and freshly ground black pepper, to taste
Pasta and Cheese
- 8 lasagna noodles (7 oz), broken into bite-size pieces
- 3 Tbsp chopped fresh parsley (optional)
- 1 1/4 cups (5 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) finely shredded parmesan cheese
- 8 oz ricotta cheese
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and diced carrots, then sauté until they soften, about 8 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add Broth and Tomatoes: Pour in the vegetable broth, water, diced tomatoes, and tomato sauce. Stir in the chopped zucchini, yellow squash, and sliced mushrooms, followed by the dried basil, oregano, thyme, rosemary, sugar, and season with salt and freshly ground black pepper to taste.
- Cook Pasta in Soup: Bring the soup to a boil. Add the broken lasagna noodles directly to the pot. Reduce the heat to medium-low and cover. Simmer the soup, stirring occasionally to prevent the noodles from sticking to the bottom, until the pasta is tender, approximately 10 to 13 minutes.
- Prepare Cheese Mixture: In a separate mixing bowl, combine the shredded mozzarella, parmesan, and ricotta cheese. Season lightly with salt and stir to blend the cheeses evenly.
- Add Spinach: Stir the roughly chopped spinach into the soup and let it wilt for about 30 seconds until just softened.
- Serve: Ladle the soup into bowls, topping each serving with spoonfuls of the cheese mixture. Swirl it lightly into the soup so it melts beautifully. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- This vegetarian soup is hearty and filling, offering plenty of fresh vegetables and robust flavors without any meat.
- For convenience, pasta can be cooked separately and added to the soup before serving to prevent overcooking or sticking.
- The cheese mixture adds a creamy texture and authentic lasagna flavor when swirled into each serving.
- Adjust the seasoning and herbs to your personal taste for a customized flavor profile.
- Leftovers can be stored in the refrigerator and reheated gently to retain the soup’s texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 13 g
- Sodium: 1348 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 38 mg
