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Delicious Vegetarian Lasagna Soup Recipe

Delicious Vegetarian Lasagna Soup Recipe


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4.6 from 9 reviews

  • Total Time: 40 minutes
  • Yield: 6 1x

Description

Hearty lasagna soup brings Italian comfort straight to dinner tables with rich layers of flavor. Cheesy, herb-infused broth and tender pasta pieces combine for a satisfying meal you’ll crave again and again.


Ingredients

Scale

Main Proteins and Dairy:

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese

Vegetables and Aromatics:

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 bell pepper, diced
  • 1 cup fresh spinach or kale, chopped
  • 1 can (14 ounces / 400 grams) crushed tomatoes
  • 1 can (15 ounces / 425 grams) tomato sauce

Liquids, Spices, and Noodles:

  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 8 ounces (226 grams) lasagna noodles, broken into pieces
  • Fresh basil for garnish

Instructions

  1. Prepare the aromatic foundation by warming olive oil in a spacious pot over medium heat, gently sautéing diced onions until they become translucent and fragrant, approximately 3-4 minutes.
  2. Introduce minced garlic and allow it to bloom for one minute, releasing its robust essence into the cooking environment.
  3. Incorporate diced carrots, zucchini, and bell peppers, allowing them to soften and develop caramelized edges during a 5-7 minute sauté.
  4. Pour in crushed tomatoes, tomato sauce, and vegetable broth, creating a robust liquid base. Enhance with oregano, basil, red pepper flakes, salt, and black pepper to build complex flavor profiles.
  5. Bring the mixture to a gentle simmer, then carefully add broken lasagna noodles, stirring periodically to prevent sticking.
  6. Allow noodles to cook for 10-12 minutes until they reach a perfect al dente texture, maintaining a slight resistance when bitten.
  7. Fold in fresh chopped spinach or kale, letting the greens wilt and integrate seamlessly into the soup’s landscape.
  8. Remove from heat and gently fold ricotta cheese throughout, creating creamy pockets of rich texture.
  9. Optional final touch: sprinkle mozzarella for additional melted indulgence.
  10. Garnish with fresh basil leaves and serve piping hot, inviting immediate enjoyment.

Notes

  • Swap zucchini for seasonal vegetables like yellow squash or eggplant to keep the soup exciting and adaptable throughout the year.
  • Consider using gluten-free lasagna noodles to make this recipe suitable for those with gluten sensitivities or celiac disease.
  • Break lasagna noodles into smaller pieces before cooking to ensure even cooking and easier eating without needing a knife.
  • For a protein boost, add plant-based crumbles or white beans directly into the soup during the vegetable sautéing stage to create a more substantial meal.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Lunch, Dinner
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 6
  • Calories: 220
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 9 g
  • Cholesterol: 20 mg