Vegetable Lasagna Soup
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
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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
Report
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 yellow onion diced (about 1 cup, medium
- 3 garlic minced, medium cloves
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt + more if desired
- ¼ teaspoon black pepper freshly ground + more if desired
- 1 whole tomatoes 24-ounce can
- 4 cups vegetable broth
- 1 cannellini beans or white kidney beans, drained, 15-ounce can
- 4 ounces white mushrooms sliced
- 1 zucchini diced (optional, medium
- 1 bay leaf
- 6 ounces lasagna pasta broken into bite-size pieces (can also use rotini or other curly pasta of choice)
- 4 baby spinach roughly chopped (about 3 ounces, lightly packed
- ½ cup parsley chopped + more for garnish if desired
For the cheese topping:
- 1 cup ricotta cheese
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese shredded
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
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
(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%)
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
3 reviews
Excellent
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