Description
A warm, hearty, and creamy Vegetarian Lasagna Soup—perfect for cold days and busy weeknights.
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, chopped
1 zucchini, sliced
1 cup mushrooms, sliced
1 tsp dried oregano
1 tsp Italian seasoning
1 can (15 oz) crushed tomatoes
4 cups vegetable broth
Salt and pepper to taste
1/2 cup fresh spinach
1/4 cup ricotta or vegan cheese
Instructions
1. Heat olive oil in a pot and sauté onion and garlic.
2. Add carrots, zucchini, and mushrooms; cook until soft.
3. Stir in tomato paste, crushed tomatoes, and broth.
4. Season with herbs, salt, and pepper.
5. Simmer for 15 minutes, then add broken lasagna noodles.
6. Cook until noodles are tender.
7. Stir in spinach and cheese before serving.
Notes
You can use gluten-free pasta or cashew cream for a vegan version.
Freeze the soup (without noodles) for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 9g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Vegetarian Lasagna Soup, comfort food, easy vegetarian dinner