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Vegetarian Lasagna Soup

Vegetarian Lasagna Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 small zucchini, diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Pinch of red pepper flakes (optional)
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth
  • 8 oz lasagna noodles, broken into 2-inch pieces
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella
  • Salt and black pepper

Method
 

  1. Heat olive oil in a large pot over medium heat. Cook onion with salt 5 minutes, then add garlic and cook 1 minute more. Add mushrooms and zucchini, season, and cook 7 to 8 minutes until browned.
  2. Pour in crushed tomatoes and broth, add oregano, basil, and red pepper flakes. Bring to a boil, then reduce heat to a simmer.
  3. Add broken lasagna noodles. Simmer uncovered 10 to 12 minutes, stirring occasionally, until noodles are tender. Thin with broth if needed and adjust seasoning.
  4. Ladle soup into bowls, top with ricotta and mozzarella, and serve hot.

Notes

If you’d like a little extra richness, toss a Parmesan rind into the pot while the broth simmers; just fish it out before serving. The soup will thicken as it sits, so keep extra broth handy for reheating.