Description
All the cozy flavors of classic lasagna in an easy, one-pot vegetarian soup. Made with pasta, veggies, tomatoes, Italian herbs, and finished with a creamy ricotta topping, this dish is hearty, flavorful, and perfect for chilly nights.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 8 oz lasagna noodles, broken into pieces
- Salt and black pepper, to taste
- 2 cups baby spinach or kale
For the Cheese Topping:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 tablespoon fresh basil, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 2–3 minutes until softened.
- Stir in zucchini, bell pepper, and mushrooms. Cook 5 minutes until tender.
- Add oregano, basil, and red pepper flakes; cook 1 minute.
- Stir in crushed tomatoes, broth, and tomato paste. Bring to a boil.
- Add broken lasagna noodles and cook 10–12 minutes, stirring occasionally, until al dente.
- Season with salt and pepper. Stir in spinach or kale until wilted.
- In a small bowl, mix ricotta, mozzarella, Parmesan, and fresh basil.
- Ladle soup into bowls and top each with a spoonful of the cheese mixture. Serve hot.
Notes
- Make it vegan by using dairy-free cheeses or a cashew cream topping.
- Add lentils or white beans for extra protein.
- The soup thickens as it sits—add more broth if reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 45mg
