Vegetarian Lasagna Soup

recipe image of lasagna noodles ricotta cheese marinara sauce zucchini bell peppers mushrooms spinach eggplant onions garlic basil oregano black pepper 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-to-make vegetarian lasagna soup that captures the essence of lasagna in a fraction of the time. Perfect for busy weeknights and family dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Aromatics

1 yellow onion diced
4 cloves garlic minced

Vegetables

1 medium zucchini sliced
1 medium bell pepper diced
1 cup mushrooms sliced

Liquid Base

4 cups vegetable broth
2 cups marinara sauce

Spices

1 tsp dried basil
1 tsp dried oregano
1 pinch black pepper

Greens

2 cups fresh spinach

The Cheesy Topping

1 cup ricotta cheese
1 cup shredded mozzarella
2 tbsp parmesan cheese grated

Lasagna Noodles

12 oz lasagna noodles broken into pieces

Equipment

large Dutch oven
Mixing bowl

Method

Sauté the Aromatics

Build the Base

Add the Noodles

Vegetable Infusion

The Finishing Touch

Prepare the Cheese Dollop

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12g

Notes

This soup keeps beautifully, making it an excellent choice for meal prep. Store leftovers in an airtight container in the fridge for up to four days. Note that the lasagna noodles will continue to soak up liquid as they sit. When reheating, you may want to add a splash of broth or water to loosen the consistency. For the best homemade lasagna soup experience the next day, reheat it gently on the stovetop rather than the microwave.

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