Simple and Tasty Vegetarian Lasagna Soup Recipe
This Vegetarian Lasagna Soup is loaded with veggies and topped with a delightful cheese mix. A must-try for pasta lovers!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 1 medium zucchini diced
- 1 cup mushrooms sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes optional
- 4 cups vegetable broth
- 1 can 28 ounces crushed tomatoes
- 8 lasagna noodles broken into pieces
- 2 cups fresh spinach chopped
- Salt and freshly ground black pepper to taste
For the cheese topping:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic, diced carrots, diced zucchini, and sliced mushrooms to the pot. Cook, stirring occasionally, until vegetables are tender, approximately 7 minutes.
- Stir in dried oregano, dried basil, and red pepper flakes (if using). Cook for an additional minute until fragrant.
- Pour in vegetable broth and crushed tomatoes. Bring the mixture to a boil.
- Add broken lasagna noodles to the pot. Reduce heat to a simmer and cook until noodles are al dente, about 10 minutes, stirring occasionally to prevent sticking.
- Stir in chopped fresh spinach and cook until wilted, about 2 minutes. Season the soup with salt and freshly ground black pepper to taste.
- In a small bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and chopped fresh basil.
- To serve, ladle soup into bowls and top each with a generous spoonful of the cheese mixture. Garnish with additional fresh basil if desired.
Notes
- Boost Flavor – Simmer longer or add balsamic vinegar for depth.
- No Sticky Noodles – Stir often or cook separately.
- Better Cheese Topping – Broil for a crispy, lasagna-like finish.