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.