Vegetable Lasagna Soup
User Reviews
5
Vegetable Lasagna Soup
Description
This Vegetable Lasagna Soup recipe starts by sautéing onions, carrots, and garlic in olive oil until softened, building a flavorful base. Then a combination of vegetable broth, diced tomatoes, tomato sauce, and fresh vegetables including zucchini, yellow squash, and mushrooms are added along with dried herbs such as basil, oregano, thyme, and rosemary. The soup is brought to a boil, and broken lasagna noodles are added directly to cook in the broth, softening as they absorb the flavors.
Once the pasta is tender, fresh spinach is stirred in and wilted just before serving. Each bowl is topped with a mixture of mozzarella, Parmesan, and ricotta cheeses, which partially melts into the hot soup, providing a creamy texture reminiscent of traditional lasagna. Fresh parsley can be sprinkled atop for additional color and brightness.
The soup combines the heartiness of classic lasagna with the convenience and warmth of soup. For leftovers or delayed serving, cooking noodles separately is advised to prevent them from soaking up too much liquid and becoming soggy. This dish works well as a filling lunch or dinner, offering the satisfying elements of layered lasagna in a simpler form.
To avoid stew-like consistency on leftovers, it's recommended to boil noodles separately and add them to individual bowls when serving. This helps maintain ideal noodle texture and preserves the soup's broth consistency after sitting.
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion chopped (1 1/2 cups, medium
- 1 1/2 cups carrot about 3 medium, diced
- 4 cloves garlic minced (1 1/2 Tbsp
- 1 (32 oz) carton vegetable broth low-sodium
- 1/2 cup water
- 2 (14.5 oz) cans diced tomatoes
- 2 (8 oz) cans tomato sauce
- 1 (8 oz) zucchini ends trimmed, chopped, medium
- 1 (8 oz) yellow squash ends trimmed, chopped, medium
- 5 oz button mushrooms sliced
- 2 tsp basil dried
- 1 tsp oregano dried
- 1/2 tsp thyme crushed, dried
- 1/2 tsp rosemary crushed, dried
- 1 tsp sugar
- salt freshly ground
- black pepper freshly ground
- 8 lasagna noodles broken into bite size pieces (see important note, 7 oz
- 3 cups (packed) spinach roughly chopped, 3 oz
- 3 Tbsp parsley optional, chopped, fresh
Cheese mixture
- 1 1/4 cups mozzarella cheese 5 oz shredded
- 1/2 cup Parmesan Cheese 2 oz finely shredded
- 8 oz ricotta cheese
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and carrot and saute until softened, about 8 minutes. Add garlic and saute 1 minute longer.
- Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste.
- Bring to a boil then add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low.
- Cover and simmer, stirring occasionally (loosen any noodles that may stick to the bottom when stirring), until pasta is tender, about 10 - 13 minutes.
- Meanwhile in a mixing bowl stir together mozzarella, parmesan and ricotta while seasoning lightly with salt to taste.
- Stir spinach into soup and allow to heat through until wilted (it will wilt quickly, about 30 seconds).
- Serve soup warm topped with spoonfuls of the cheese mixture (just swirl it lightly into your personal serving - it will melt quickly) and sprinkle with parsley if desired.
- Recipe source: inspired by my other lasagna soup and Recipe Runner
Notes
- Cook lasagna noodles separately if not serving soup immediately to prevent soggy noodles; omit 1/2 cup broth and water in soup base accordingly.
- When cooking noodles separately, add them to individual servings just before eating for best texture.
- Simmer the soup long enough to soften zucchini, squash, and mushrooms even if noodles are cooked separately.
User Reviews
Overall Rating
5
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