Vegetable Lasagna Soup Recipe

Vegetable Lasagna Soup Recipe

How To Make Vegetable Lasagna Soup

Get the best of two worlds with this healthy and indulgent Vegetable Lasagna Soup recipe packed with nutrients and melty cheesy goodness!

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes

Serves:

Ingredients

  • 2tbspolive oil
  • cupsyellow onion,1 medium, chopped
  • cupscarrots,about 3 medium, diced
  • 4garlic cloves,(1½ tbsp), minced
  • 32ozlow-sodium vegetable broth,1 carton
  • ½cupwater
  • 14½oztomatoes,(2 cans), diced
  • 8oztomato sauce,(2 cans)
  • 1medium zucchini,ends trimmed, chopped
  • 1medium yellow squash,ends trimmed, chopped
  • 5ozbutton mushrooms,sliced
  • 2tspbasil,dried
  • 1tsporegano,dried
  • ½tspthyme and rosemary,each dried, crushed
  • 1tspsugar
  • Salt and freshly ground black pepper
  • 8lasagna noodles,broken into bite size pieces, see important note, 7 oz
  • 3cupsspinach,3 oz packed, roughly chopped
  • 3tbspfresh parsley,chopped, optional

Cheese mixture:

  • cupsmozzarella cheese,shredded, 5 oz
  • ½cupparmesan cheese,finely shredded, 2 oz
  • 8ozricotta cheese

Instructions

  1. Heat olive oil in a large pot over medium-high heat. 

  2. Add onion and carrot, then saute for about 8 minutes until softened. Add garlic and saute for about 1 minute. 

  3. Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste.

  4.  Bring to a boil then add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low. 

  5. Cover and simmer for about 10 to 13 minutes, stirring occasionally, until pasta is tender. Loosen any noodles that may stick to the bottom when stirring.

  6. Meanwhile in a mixing bowl, stir together mozzarella, parmesan, and ricotta while seasoning lightly with salt to taste.

  7. Stir spinach into soup and allow to heat through for about 30 seconds until wilted.

  8. Serve soup warm topped with spoonfuls of the cheese mixture; just swirl it lightly into your personal serving – it will melt quickly. Sprinkle with parsley if desired.

Recipe Notes

If you won’t be serving all of this soup right away, cook the lasagna noodles separately to prevent noodles from soaking up all the liquid and becoming soggy. Just omit the 1/2 cup of water and 1/2 cup of the broth. Boil the noodles in a separate pot in salted water, then add them to each individual serving. Also, leave the simmer time for the soup the same so the zucchini, squash and mushrooms soften.

Nutrition

  • Calories: 441.79kcal
  • Fat: 23.25g
  • Saturated Fat: 12.38g
  • Monounsaturated Fat: 8.18g
  • Polyunsaturated Fat: 1.32g
  • Carbohydrates: 37.56g
  • Fiber: 5.44g
  • Sugar: 8.42g
  • Protein: 23.71g
  • Cholesterol: 65.05mg
  • Sodium: 1253.88mg
  • Calcium: 550.10mg
  • Potassium: 960.15mg
  • Iron: 2.57mg
  • Vitamin A: 489.05µg
  • Vitamin C: 33.41mg
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