Vegetarian Lasagna Soup
Dive into a comforting bowl of Vegetarian Lasagna Soup, a hearty and wholesome twist on the classic Italian casserole. This one-pot wonder combines the vibrant flavors of sautéed vegetables like zucchini, carrots, and mushrooms with aromatic Italian seasoning and a rich tomato-based broth. Broken lasagna noodles simmer to tender perfection, absorbing the flavors of the soup, while fresh spinach adds a nutritious touch. Each bowl is topped with creamy ricotta, melty mozzarella, and a sprinkle of Parmesan cheese, creating a decadent, cheesy finish reminiscent of lasagna's signature layers. Perfect for busy weeknights, this 55-minute recipe delivers all the satisfaction of traditional lasagna with the ease and warmth of a soup. Garnish with fresh basil for a bright, herbaceous flair and serve up a dish the whole family will love. Keywords: vegetarian lasagna soup, one-pot recipe, hearty vegetarian soup, easy dinner ideas, Italian-inspired soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 8 ounces mushrooms, sliced
- 28 ounces crushed tomatoes, canned
- 6 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 sheets lasagna noodles, broken into pieces
- 4 cups spinach, fresh
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh basil leaves, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, diced carrots, zucchini, and bell pepper. Sauté until the vegetables start to soften, approximately 5 minutes.
Add the sliced mushrooms and continue to cook for another 3-4 minutes until mushrooms are tender.
Pour in the crushed tomatoes and vegetable broth into the pot. Stir in the Italian seasoning, dried basil, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Add the broken lasagna noodles to the pot. Stir them in and let the soup simmer until the noodles are tender, about 10 minutes.
Stir in the fresh spinach and cook until just wilted, roughly 1-2 minutes.
In a mixing bowl, combine the ricotta cheese and grated Parmesan cheese.
Ladle the soup into bowls, and top each with a dollop of the ricotta-Parmesan mixture and a sprinkle of shredded mozzarella cheese.
Garnish with fresh basil leaves if desired, and serve hot.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 9999 mg | 435% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 88.5 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2875 mg | 221% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 10863 mg | 231% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
