Vegetable Lasagna Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
2 servings
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Calories
814 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Vegetable Lasagna Soup
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All the flavors of traditional lasagna, in a lighter--yet equally comforting--vegetarian soup. Inspired by Food Network Magazine's Lasagna Soup.
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Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion diced (about 1 cup)
- 3 medium cloves garlic minced
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt + more if desired
- ¼ teaspoon freshly ground black pepper + more if desired
- 1 24-ounce can whole tomatoes
- 4 cups vegetable broth
- 1 15-ounce can cannellini beans or white kidney beans, drained
- 4 ounces white mushrooms sliced
- 1 medium zucchini diced (optional)
- 1 bay leaf
- 6 ounces lasagna pasta broken into bite-size pieces (can also use rotini or other curly pasta of choice)
- 4 lightly-packed cups baby spinach roughly chopped (about 3 ounces)
- ½ cup chopped parsley + more for garnish if desired
For the cheese topping:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
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Instructions
- Set a large soup pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring, for one minute. Add the tomatoes and break them up with a sturdy spoon or mash with a masher. Add the vegetable broth, beans, mushrooms, zucchini (if using) and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes. Add pasta and cover again. Simmer until the pasta is tender, about 10 minutes more.
- While the soup simmers, make the cheese topping. In a small bowl, stir together the ricotta, mozzarella, Parmesan, salt and pepper. Taste and add additional salt and pepper if desired. Set aside.
- Remove the bay leaf from the soup. Stir in the spinach and parsley and cook until the spinach is wilted, about one minute. Taste and add additional salt and pepper if desired.
- Ladle soup into individual bowls and top with a big dollop of the cheese mixture and a sprinkle of chopped parsley if desired, then serve.
Nutrition Information
Show Details
Serving
6servings
Calories
814kcal
(41%)
Carbohydrates
86g
(29%)
Protein
42g
(84%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
93mg
(31%)
Sodium
1380mg
(58%)
Potassium
975mg
(28%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
2523IU
(50%)
Vitamin C
43mg
(48%)
Calcium
652mg
(65%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Serving | 6servings | |
| Calories | 814kcal | 41% |
| Carbohydrates | 86g | 29% |
| Protein | 42g | 84% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 93mg | 31% |
| Sodium | 1380mg | 58% |
| Potassium | 975mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 2523IU | 50% |
| Vitamin C | 43mg | 48% |
| Calcium | 652mg | 65% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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