Vegetarian Lasagna Soup Recipe
This vegetarian lasagna soup is creamy, comforting, and packed full of vegetables. It's all made in one pot in less than an hour.
Servings: 10
Ingredients
- 1 tablespoon olive oil
- ½ large large yellow onion, finely diced (about ½ cup)
- 1 red bell pepper, diced
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 16 ounces mushrooms, sliced (see note)
- 1 cup shredded carrots (see note)
- 1 clove garlic, minced
- 5 ounces baby spinach
- 1 tablespoon dried oregano
- 1 teaspoon dried parsley
- 2 teaspoons dried basil
- 4 cups no salt added vegetable broth
- 2 cups water
- 10 lasagna noodles, whole wheat, broken into pieces (NOT the no-boil kind)
- 1 small zucchini, julienned or shredded
- 1 small summer squash, julienned or shredded
- 1 cup half and half (or heavy cream, if you prefer)
Optional Topping Ingredients:
- 1 cup part-skim ricotta cheese
- ½ cup shredded or grated parmesan cheese
- ½ cup shredded part-skim mozzarella cheese
- fresh basil, to garnish
Instructions
- In a large pan, heat oil over medium-high heat. Add onions and peppers, and season with salt and pepper. Cook until onions are translucent, about 5 minutes. Add mushrooms. Cook until mushrooms release liquid and are lightly browned.1 tablespoon olive oil, ½ large large yellow onion, finely diced, 1 red bell pepper, diced, 1 teaspoon kosher salt, ½ teaspoon coarsely ground black pepper, 16 ounces mushrooms, sliced
- Add carrots and garlic. Cook for 1 to 2 minutes or until garlic is fragrant. Add spinach and dried herbs and cook, stirring, until spinach is wilted.1 cup shredded carrots, 1 clove garlic, minced, 5 ounces baby spinach, 1 tablespoon dried oregano, 1 teaspoon dried parsley, 2 teaspoons dried basil
- Add broth and water. Bring to a boil, then add pasta, stir. Cook for 9 minutes or as directed on package, stirring frequently so pasta cooks evenly.4 cups no salt added vegetable broth, 2 cups water, 10 lasagna noodles, whole wheat, broken into pieces
- Once pasta is cooked, add shredded zucchini and summer squash and cook for 1 to 2 minutes, adding more water if soup seems too thick. Remember you’ll be adding more liquid when you add the half and half.1 small zucchini, julienned or shredded, 1 small summer squash, julienned or shredded
- Remove from heat and slowly stir in half and half. Check seasoning, adding more salt and pepper as needed. Return to low heat to keep warm. Do not boil.1 cup half and half
- While the soup is cooking, make the cheese topping. In a small bowl, mix together ricotta, parmesan, and mozzarella cheese.1 cup part-skim ricotta cheese, ½ cup shredded or grated parmesan cheese, ½ cup shredded part-skim mozzarella cheese
- To serve, top individual bowls of soup with a spoonful of cheese mixture immediately prior to serving. Garnish with fresh basil, if desired.
Video
Notes
- Shortcuts: Buy pre-sliced mushrooms and a bag of shredded or matchstick carrots. You can also prep the veggies ahead of time and store them in the refrigerator until ready to use.
- Try different pasta: Substitute regular (not whole wheat) lasagna noodles, if desired, or another type of pasta.
- Nutrition information includes the optional cheese topping.
Nutrition
Serving: 1bowl | Calories: 247kcal | Carbohydrates: 31g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 422mg | Potassium: 518mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4285IU | Vitamin C: 32mg | Calcium: 248mg | Iron: 2mg
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