Description
Healthy Vegetarian Lasagna Soup combines the comforting flavors of lasagna in a hearty soup form. Packed with vegetables and cheesy goodness, it’s perfect for cozy dinners and meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 cup fresh spinach or kale, chopped
- 1 can (14 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese (optional)
- 1 cup shredded mozzarella cheese (optional)
- Fresh basil for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in garlic and cook for an additional minute.
- Add Remaining Veggies: Add diced carrot, zucchini, and bell pepper. Sauté for 5-7 minutes until softened.
- Build the Soup Base: Stir in crushed tomatoes, tomato sauce, and vegetable broth. Season with oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer.
- Cook the Noodles: Add broken lasagna noodles to the pot. Simmer for 10-12 minutes, stirring occasionally, until noodles are al dente.
- Incorporate Greens and Cheese: Stir in chopped spinach or kale. Remove from heat and mix in ricotta cheese until well combined. Top with mozzarella if desired.
- Garnish and Serve: Serve hot, garnished with fresh basil. Enjoy!
Notes
- Feel free to add other vegetables like mushrooms or bell peppers based on your preference.
- This soup is great for meal prep; it keeps well in the fridge for several days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 12g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 15g