Vegetarian Lasagna Soup
This Vegetarian Lasagna Soup is easy to make and is so incredibly delicious! Garlic, onion, zucchini, spinach and tomatoes are combined with noodles and topped with ricotta, parmesan, and mozzarella to make this Italian masterpiece!
Equipment
- 1 Large Soup Pot or Dutch Oven
Ingredients
- 1 Tablespoon Olive Oil
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 1 medium Zucchini diced (about 2 cups)
- 7 cups Vegetable Broth
- 28 ounce can Crushed Tomatoes
- 24 ounce jar Marinara Sauce
- 8 ounces Pasta see notes below
- 10 ounces Baby Spinach fresh
- 4 teaspoons Italian Seasoning divided
- ¼ teaspoon Black Pepper
- 15 ounces Ricotta Cheese
- ½ cup Mozzarella Cheese shredded
- 2 Tablespoons Parmesan Cheese grated
- Fresh Basil for garnish (if desired)
Instructions
- Saute the onion in olive oil over medium heat for 2-3 minutes until tender. Add the garlic and cook for a minute longer.
- Add the broth, crushed tomatoes, marinara sauce, pasta, zucchini, black pepper, and 1 tablespoon of the Italian seasoning.
- Bring to a boil and lower heat slightly. Simmer for 20 minutes or until the noodles are tender.
- Add spinach and cook 2 minutes longer.
- Mix the ricotta, mozzarella, parmesan cheeses together with 1 teaspoon of the Italian seasoning.
- Add a dollop of the ricotta mixture into each bowl and garnish with fresh basil if desired.
Notes
- You can break 9 sheets of lasagna into 1-2" pieces, however I find it much easier to use farfalle or bow tie pasta which are the perfect bite-sized pieces!
- Feel free to mix up the vegetables with whichever you have on hand. Mushrooms, eggplant, yellow squash, kale, bell peppers, broccoli and cauliflower would also be great!
- If you'd like to increase the protein content of this soup, mix in a can of your favorite beans or lentils (drained + rinsed).
- You can lower the sodium content of the soup by using reduced-sodium vegetable broth, crushed tomatoes, and marinara sauce.
- Store: Place any leftover soup in an airtight container and store in the refrigerator for up to 5 days.
- Freeze: I don't recommend freezing this soup as the noodles become mushy when thawed.
- Reheat: Heat soup in the microwave on high heat for 1-2 minutes or on the stovetop over medium-high heat until desired temperature is reached. You may need to add water to the soup as the noodles will soak up a lot of the broth! Enjoy!
Nutrition
Serving: 8Calories: 324kcalCarbohydrates: 42gProtein: 16gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 1425mgPotassium: 973mgFiber: 6gSugar: 12gVitamin A: 4698IUVitamin C: 31mgCalcium: 287mgIron: 4mg