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Vegetarian Lasagna Soup
why make this recipe
Vegetarian Lasagna Soup is a delightful and comforting dish that combines the classic flavors of lasagna with the cozy warmth of soup. It is perfect for chilly evenings and can satisfy the cravings of both vegetarians and meat-eaters alike. This dish is also packed with vegetables, making it a healthy option for families looking to incorporate more plant-based meals into their diet. The easy preparation and minimal cleanup make it a go-to recipe for busy weeknights.
how to make Vegetarian Lasagna Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Directions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the carrot, zucchini, bell pepper, and mushrooms; cook until softened.
- Stir in the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and cook until tender, about 10 minutes.
- Stir in the ricotta cheese until well combined.
- Serve hot, topped with shredded mozzarella cheese and fresh basil.
how to serve Vegetarian Lasagna Soup
Serve Vegetarian Lasagna Soup in warm bowls. Garnish with shredded mozzarella cheese and fresh basil for a colorful and tasty finish. It goes great with some crusty bread or a simple side salad for a complete meal.
how to store Vegetarian Lasagna Soup
To store leftovers, let the soup cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, you can freeze the soup for up to 3 months. Just remember to leave some space in the container, as the soup will expand when frozen.
tips to make Vegetarian Lasagna Soup
- Feel free to mix and match the vegetables based on what you have at home. Spinach, kale, or eggplant would also work well.
- For added protein, consider adding beans or lentils.
- If you like a little spice, add red pepper flakes when sautéing the vegetables.
- To make it richer, try using cream cheese or a plant-based cream to stir in.
variation
You can easily make this soup gluten-free by using gluten-free lasagna noodles. Additionally, for a cheesy twist, stir in grated Parmesan cheese along with the ricotta for extra flavor.
FAQs
Can I make Vegetarian Lasagna Soup ahead of time?
Yes! You can prepare the soup a day in advance. Just reheat it slowly on the stove before serving.
Can I use different types of cheese?
Absolutely! You can use any cheese you prefer, like goat cheese or a dairy-free cheese.
Is this soup spicy?
No, this soup is not spicy, but you can add spices or hot sauce to adjust the heat level to your liking.
Vegetarian Lasagna Soup
A delightful and comforting dish that combines the classic flavors of lasagna with the warmth of soup, perfect for chilly evenings.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 8 ounces mushrooms, sliced
Base Ingredients
- 1 can crushed tomatoes (28 ounces)
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- to taste Salt and pepper
Pasta and Cheese
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese For topping
Garnish
- to taste Fresh basil For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the carrot, zucchini, bell pepper, and mushrooms; cook until softened.
- Stir in the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil.
Cooking
- Add the broken lasagna noodles and cook until tender, about 10 minutes.
- Stir in the ricotta cheese until well combined.
Serving
- Serve hot, topped with shredded mozzarella cheese and fresh basil.
Notes
Feel free to mix and match the vegetables based on what you have at home. For added protein, consider adding beans or lentils. If you like a little spice, add red pepper flakes when sautéing the vegetables. To make it richer, try using cream cheese or a plant-based cream to stir in.
