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!
Heat olive oil in a large pot over medium-high heat.
Add onion and carrot, then saute for about 8 minutes until softened. Add garlic and saute for about 1 minute.
Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste.
Bring to a boil then add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low.
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.
Meanwhile in a mixing bowl, stir together mozzarella, parmesan, and ricotta while seasoning lightly with salt to taste.
Stir spinach into soup and allow to heat through for about 30 seconds until wilted.
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.
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.
- 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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