Description
This comforting Vegetable Lasagna Soup is a hearty, flavorful dish packed with fresh vegetables and simmered in a rich tomato broth. Topped with a luscious blend of mozzarella, parmesan, and ricotta cheeses, it delivers all the satisfaction of traditional lasagna in a warm, nourishing bowl perfect for any season.
Ingredients
Scale
Vegetables & 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 and chopped
- 1 (8 oz) medium yellow squash, ends trimmed and chopped
- 5 oz button mushrooms, sliced
- 3 cups packed spinach (3 oz), roughly chopped
- 3 Tbsp chopped fresh parsley (optional)
Liquids & 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, Spices & Seasonings
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1 tsp sugar
- Salt and freshly ground black pepper to taste
Pasta
- 8 lasagna noodles (7 oz), broken into bite-size pieces
Cheeses
- 1 1/4 cups (5 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) finely shredded parmesan cheese
- 8 oz ricotta cheese
Instructions
- Heat the oil and sauté vegetables: In a large pot, heat 2 tablespoons olive oil over medium-high heat. Add the chopped onion and diced carrots and sauté until they soften, about 8 minutes. Then, add the minced garlic and cook an additional minute until fragrant.
- Add broth, vegetables, and seasonings: Pour in the vegetable broth and water, followed by the diced tomatoes and tomato sauce. Stir in the chopped zucchini, yellow squash, sliced mushrooms, dried basil, oregano, thyme, rosemary, sugar, and season with salt and freshly ground black pepper to taste.
- Bring the soup to a boil and add noodles: Increase heat to bring the soup to a boil. Add the broken lasagna noodles directly to the soup (alternatively, boil noodles separately as preferred). Reduce heat to medium-low once boiling.
- Simmer until noodles are tender: Cover the pot and let the soup simmer for 10 to 13 minutes, stirring occasionally to prevent the noodles from sticking to the bottom of the pot.
- Prepare the cheese mixture: In a mixing bowl, combine the shredded mozzarella, finely shredded parmesan, and ricotta cheese. Lightly season with salt to taste.
- Wilt the spinach into the soup: Stir the roughly chopped spinach into the hot soup and let it wilt quickly, about 30 seconds.
- Serve: Ladle the soup into bowls and top each serving with spoonfuls of the cheese mixture. Lightly swirl the cheeses into the hot soup so they melt nicely. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- This vegetarian soup is hearty and filling, packed with fresh vegetables and seasoned richly to mimic the flavors of classic lasagna without meat.
- Breaking the lasagna noodles into bite-sized pieces before cooking ensures easy eating and even distribution throughout the soup.
- If preferred, boil the noodles separately to control doneness and then add them to the soup before serving.
- Use low-sodium broth and control added salt to manage sodium levels, especially for those monitoring intake.
- The cheese mixture can be adjusted based on preference; adding fresh herbs like basil into the cheese blend enhances flavor further.
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
