Vegetarian Lasagna Soup

recipe image of lasagna noodles ricotta cheese marinara sauce zucchini bell peppers mushrooms spinach onions garlic basil oregano black pepper salt olive oil vegetable broth ground beef substitute cashews nutritional yeast arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Vegetarian Lasagna Soup

A comforting and easy vegetarian lasagna soup that captures the essence of traditional lasagna in a single pot.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

Aromatics

1 large yellow onion finely chopped
4 cloves garlic minced

Vegetables

1 zucchini chopped
1 red bell pepper chopped
8 ounces mushrooms sliced

Base

24 ounces marinara sauce
6 cups vegetable broth low sodium

Herbs and Spices

1 tsp basil dried or fresh
1 tsp oregano dried
1 pinch black pepper
1 pinch salt to taste

Cheesy Element

1 cup ricotta cheese

Greens

2 large handfuls spinach fresh

Oil

2 tbsp olive oil high quality

Equipment

Large pot
Wooden spoon

Method

Sauté the Aromatics

Brown the Vegetables

Build the Liquid Base

Cook the Pasta

The Final Fold

Serve with Love

Notes

This Vegetarian Lasagna Soup is incredibly versatile and can be customized to fit various dietary needs. For a vegan version, substitute the ricotta cheese with a creamy blend of cashews and nutritional yeast. To make it gluten-free, use gluten-free lasagna noodles.