Description
A hearty and flavorful vegetarian lasagna soup that combines all the classic lasagna flavors in a comforting bowl.
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 (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 ounces lasagna noodles, broken into pieces
- 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 soft.
- Add carrot, zucchini, and bell pepper; cook for 5 minutes.
- Stir in crushed tomatoes, vegetable broth, basil, and oregano.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add broken lasagna noodles and cook until tender.
- Stir in ricotta cheese and season with salt and pepper.
- Top with mozzarella cheese and let it melt before serving.
Notes
- Feel free to add your favorite vegetables.
- Use gluten-free noodles for a gluten-free version.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Vegetarian Lasagna Soup