Description

Are you ready to transform your perception of vegetarian meals? Today, we’re diving into the comforting bowl of Vegetarian Lasagna Soup.

Ingredients

**Olive Oil:** 2 tablespoons
**Onion:** 1 large, yellow, finely chopped
**Garlic:** 4 cloves, minced
**Bell Peppers:** 2, any color, diced
**Zucchini:** 1 medium, chopped
**Carrots:** 2 medium, peeled and finely diced
**Canned Diced Tomatoes:** 1 (28-ounce) can, undrained
**Canned Crushed Tomatoes:** 1 (28-ounce) can
**Vegetable Broth:** 6 cups (48 ounces), low-sodium
**Dried Italian Seasoning:** 2 teaspoons
**Dried Oregano:** 1 teaspoon
**Bay Leaves:** 2
**Lasagna Noodles:** 6-8 sheets, broken into 1-2 inch pieces
**Fresh Spinach:** 5 ounces, roughly chopped
**Ricotta Cheese:** 1 (15-ounce) container
**Parmesan Cheese:** ½ cup, freshly grated
**Mozzarella Cheese:** ½ cup, shredded
**Fresh Basil:** ¼ cup, chopped
**Salt and Black Pepper:** To taste

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Instructions

**Sauté Aromatics and Vegetables:** Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, bell peppers, carrots, and zucchini. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. Add the minced garlic and cook for another minute until aromatic, being careful not to burn it.
**Build the Tomato Base:** Pour in the canned diced tomatoes (undrained) and crushed tomatoes. Add the vegetable broth, Italian seasoning, dried oregano, and bay leaves. Stir everything together, bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld and develop richly.
**Cook the Lasagna Noodles:** While the soup simmers, prepare the lasagna noodles. Break 6-8 lasagna sheets into small, manageable pieces (about 1-2 inches). After the soup has simmered for 15-20 minutes, stir in the broken lasagna noodles. Increase the heat slightly to maintain a gentle simmer and cook for 8-10 minutes, or until the noodles are al dente. Ensure you stir frequently to prevent the noodles from sticking together or to the bottom of the pot.
**Add the Greens and Cheese:** Once the noodles are cooked, stir in the fresh spinach. Cook for just 1-2 minutes until it wilts into the soup. Remove the bay leaves.
**Prepare the Ricotta Mixture:** In a small bowl, combine the ricotta cheese with half of the freshly grated Parmesan cheese and a pinch of salt and pepper. Stir well to combine.
**Serve and Garnish:** Ladle the hot Vegetarian Lasagna Soup into bowls. Immediately dollop each serving with a generous spoonful of the ricotta mixture. Sprinkle with shredded mozzarella cheese, the remaining Parmesan, and fresh chopped basil. Serve hot and enjoy!

Notes

For an extra creamy kick, gently stir a small dollop of the ricotta mixture directly into your bowl just before serving. If you anticipate having leftovers, consider cooking the lasagna noodles separately and adding them to individual bowls just before serving to prevent them from becoming overly soft.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 12g
Sodium: 750mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 16g
Cholesterol: 45mg