Satisfy Your Craving with Veggie Lasagna Soup Delight
This Veggie Lasagna Soup is a comforting, delicious meal packed with vibrant veggies and flavorful herbs, perfect for any dietary need.
Equipment
- - Large pot
Ingredients
For the Soup
- 2 tablespoons Olive Oil swap with avocado oil for a unique twist
- 1 medium Yellow Onion shallots can offer a milder flavor
- 2 medium Carrots feel free to substitute with any firm root vegetable
- 2 teaspoons Italian Seasoning use a mix of oregano, basil, and thyme if you're out
- 3 cloves Garlic garlic powder can be a quick substitute
- 4 cups Low-Sodium Vegetable Broth adjust salt levels if using a non-low-sodium version
- 28 ounces Crushed Tomatoes diced tomatoes or fresh can be used
- 1 can Small White Beans chickpeas or kidney beans are great alternatives
- 1 teaspoon Kosher Salt adjust according to your taste preferences
- 1 teaspoon Black Pepper adjust according to your taste preferences
- 1 medium Zucchini swap with summer squash or omit for simplicity
- 8 ounces Lasagna Pasta any medium-sized pasta can be used instead
- 1 teaspoon Sugar optional, used to balance acidity
- 2 cups Baby Spinach kale or Swiss chard can be used
- 1/4 cup Fresh Parsley great for garnish
For the Cheesy Topping
- 1 cup Ricotta Cheese opt for dairy-free ricotta for a vegan option
- 1 cup Shredded Mozzarella feel free to use vegan cheese as an alternative
- 1/4 cup Grated Parmesan replace with nutritional yeast for a vegan twist
Instructions
How to Make Veggie Lasagna Soup
- Begin by heating olive oil in a large pot over medium-low heat. Add diced onion, carrots, and Italian seasoning. Sauté for about 8 minutes until the vegetables are tender and aromatic.
- Stir in the minced garlic and cook for an additional minute, letting it infuse the air with a delicious fragrance.
- Pour in the vegetable broth, crushed tomatoes, small white beans, kosher salt, and black pepper. Bring the mixture to a boil.
- Add diced zucchini and broken lasagna pasta to the pot. Reduce the heat and let it simmer for 15-20 minutes.
- While the soup simmers, mix together the ricotta, shredded mozzarella, grated Parmesan, a pinch of salt, and pepper in a small bowl.
- Stir in the baby spinach and fresh parsley into the soup, tasting to adjust seasoning as needed.
- Ladle the steaming soup into bowls and top each one with a generous spoonful of the cheesy mixture.
Notes
Store soup in an airtight container for up to 3 days. Can be frozen for up to 3 months.