Garden Vegetable Lasagna Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 1.5 cups each
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Calories
42497 kcal
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Course
Main Course, Soup, Others
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Cuisine
Vegetarian
Garden Vegetable Lasagna Soup
Description
Garden Vegetable Lasagna Soup starts with sautéing onions and garlic for aromatic depth. Carrots and zucchini add texture and freshness before simmering with diced tomatoes, tomato sauce, and Italian seasoning in vegetable broth. Broken lasagna noodles cook directly in the broth, absorbing the flavors and softening to a tender bite. Frozen spinach is stirred in towards the end for color and nutrition.
The creamy three-cheese ricotta blend, made from ricotta, mozzarella, Parmesan, salt, and freshly cracked black pepper, is swirled into the hot soup, enriching it with a smooth and cheesy finish that mimics the filling of traditional lasagna. This method results in a warm, comforting bowl that combines familiar lasagna elements in a lighter, easily prepared soup form.
This soup works well as a filling lunch or light dinner, especially in cooler weather. It can be served with crusty bread or a side salad to round out the meal. Using Better Than Bouillon to make the broth can add depth of flavor to the soup base.
Ingredients
SOUP
- 1 Tbsp olive oil $0.16
- 1 yellow onion $0.40
- 4 cloves garlic $0.32
- 2 carrot $0.24
- 1 zucchini $0.77, 1/2 lb
- 15 oz can diced tomatoes $0.65
- 15 oz can tomato sauce $0.70
- 1 Tbsp Italian seasoning blend $0.30
- 4 cups vegetable broth $0.52
- 8 oz lasagna noodles $0.95
- 1/4 lb spinach $0.40, frozen
THREE CHEESE RICOTTA BLEND
- 15 oz ricotta cheese $2.99
- 1 cup mozzarella cheese $1.00, shredded, divided
- 1/4 cup Parmesan Cheese $0.48, grated or shredded
- 1/8 tsp salt $0.01
- black pepper $0.03, freshly cracked
Instructions
- Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil. Sauté over medium heat until the onions are soft and transparent (about 3-5 minutes).
- While the onions and garlic are sautéing, peel and slice the carrots. Slice the zucchini and then cut the slices into quarter rounds. Add the carrots and zucchini to the pot and sauté for about 2 minutes more, or just until the zucchini begin to soften.
- Add the diced tomatoes (with juices), tomato sauce, Italian seasoning blend, and vegetable broth to the soup pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the pot to a boil.
- While waiting for the pot to boil, break the lasagna noodles into 1-inch pieces. Once the soup is boiling, add the broken lasagna noodles and continue to boil for 10-12 minutes, or until the noodles are tender.
- While the pasta is boiling in the soup, combine the ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, salt, and freshly cracked pepper in a bowl (save the other half of the mozzarella for topping the soup bowls). Stir until the cheeses and seasonings are well combined.
- Once the pasta is tender, add the frozen spinach and stir until the spinach is thawed and mixed well into the soup.
- To serve, place a dollop of the cheese blend in each bowl, then ladle the hot soup over top. Add a pinch of the remaining shredded mozzarella on top.
Notes
- Use Better Than Bouillon soup base to enhance the vegetable broth flavor in the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 42497 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 424.97kcal | 21% |
| Carbohydrates | 52.17g | 17% |
| Protein | 19.03g | 38% |
| Fat | 16.07g | 25% |
| Sodium | 1339.1mg | 56% |
| Fiber | 4.87g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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