Description
A hearty and comforting vegetarian lasagna soup packed with vegetables and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can diced tomatoes (28 ounces)
- 4 cups vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 8 ounces lasagna noodles, broken into pieces
- 2 cups spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until onion is translucent.
- Add carrot, zucchini, and bell pepper, cook for 5 minutes.
- Stir in diced tomatoes, vegetable broth, oregano, and basil.
- Bring to a boil, then add broken lasagna noodles.
- Simmer for 10-12 minutes until noodles are tender.
- Add spinach and stir until wilted.
- Serve hot, topped with ricotta and mozzarella cheese.
Notes
- Use gluten-free noodles for a gluten-free option.
- Add other vegetables like mushrooms or kale if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 6 grams
- Protein: 14 grams
- Cholesterol: 20 milligrams
Keywords: Vegetarian Lasagna Soup, Lasagna Soup, Vegetarian Soup