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Vegetarian Lasagna Soup

Dive into a delicious bowl of comfort with this hearty Vegetarian Lasagna Soup, featuring rich cheese and vibrant vegetables in a warming broth.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base and Vegetables
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 2 cups fresh spinach
Liquids
  • 6 cups vegetable broth
  • 1 can (14.5 oz) crushed tomatoes
Noodles and Cheese
  • 8 oz key lasagna noodles
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
Seasoning and Oil
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for another minute, ensuring it doesn’t brown.
  2. Toss in the diced zucchini, followed by the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil.
  3. Once boiling, add in your lasagna noodles. Cook according to package instructions, typically about 8-10 minutes, until al dente.
  4. In the last few minutes of cooking, mix in the fresh spinach until just wilted.
  5. Ladle the soup into bowls, adding a generous spoonful of ricotta and a sprinkle of mozzarella on top. Enjoy your warm bowl of Vegetarian Lasagna Soup!

Notes

For a flavorful experience, ensure fresh ingredients are used. Consider using whole grain noodles for added nutrition. This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.