Vegetable Lasagna Soup
This vegetarian soup is so good you won't even miss the meat! It's perfectly hearty and totally filling and brimming with tons of fresh vegetables. Then it's finished off with a generous dollop of mixed lasagna cheeses that melt perfectly into the hot soup.
Servings: 7
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, chopped (1 1/2 cups)
- 1 1/2 cups diced carrots (about 3 medium)
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 1 (32 oz) carton low-sodium vegetable broth
- 1/2 cup water
- 2 (14.5 oz) cans diced tomatoes
- 2 (8 oz) cans tomato sauce
- 1 (8 oz) medium zucchini, ends trimmed, chopped
- 1 (8 oz) medium yellow squash, ends trimmed, chopped
- 5 oz button mushrooms, sliced
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp each dried thyme and rosemary (crushed)
- 1 tsp sugar
- Salt and freshly ground black pepper
- 8 lasagna noodles (7 oz), broken into bite size pieces (see important note*)
- 3 cups (packed) spinach (3 oz), roughly chopped
- 3 Tbsp chopped fresh parsley (optional)
Cheese mixture
- 1 1/4 cups (5 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) finely shredded parmesan cheese
- 8 oz ricotta cheese
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and carrot and saute until softened, about 8 minutes. Add garlic and saute 1 minute longer.
- Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste.
- Bring to a boil then add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low.
- Cover and simmer, stirring occasionally (loosen any noodles that may stick to the bottom when stirring), until pasta is tender, about 10 - 13 minutes.
- Meanwhile in a mixing bowl stir together mozzarella, parmesan and ricotta while seasoning lightly with salt to taste.
- Stir spinach into soup and allow to heat through until wilted (it will wilt quickly, about 30 seconds).
- Serve soup warm topped with spoonfuls of the cheese mixture (just swirl it lightly into your personal serving - it will melt quickly) and sprinkle with parsley if desired.
- Recipe source: inspired by my other lasagna soup and Recipe Runner
Notes
*If you won't be serving all of this soup right away I highly recommend cooking the lasagna noodles separately. Just omit the 1/2 cup of water and 1/2 cup of the broth. Boil the noodles in a separate pot in salted water, then add them to each individual serving. Also, leave the simmer time for the soup the same so the zucchini, squash and mushrooms soften.
I recommend doing this because I've made this soup twice and after it's rested for more than 20 minutes it starts to become more like a stew and the noodles just soak up all the liquid and become soggy. It works great to cook the noodles in the soup if you are serving it right away though.
I recommend doing this because I've made this soup twice and after it's rested for more than 20 minutes it starts to become more like a stew and the noodles just soak up all the liquid and become soggy. It works great to cook the noodles in the soup if you are serving it right away though.