Imagine a steaming bowl of veggie lasagna soup, vibrant with the colors of fresh vegetables and the warm aroma of Italian herbs filling your kitchen.
The hearty texture of barley pasta mingles with tender zucchini and sweet red bell peppers, creating a symphony of flavors that wrap around you like a cozy blanket.
This dish holds a special place in my heart as it was the perfect remedy on a chilly evening when my family craved comfort without the fuss of a traditional lasagna.
Its simplicity makes it an ideal choice for both hectic weeknights and leisurely Sunday suppers, providing nourishment and satisfaction with every spoonful.
Once, this very soup turned a rushed weekday dinner into a cherished family moment, bringing smiles and contentment to our table.
Ready to create your own moment of delicious comfort? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with fresh vegetables and aromatic herbs.
- Uses pantry staples for a quick and easy meal preparation.
- Accommodates dietary preferences with its vegetarian-friendly ingredients.
- Provides a comforting and hearty meal for cooler weather.
- Adapts easily with additional seasonal vegetables or spices.
Ingredients
- 2 tablespoons olive oil — use extra virgin for richer flavor.
- 1 medium onion, diced — sweet onions add a mild taste.
- 2 cloves garlic, minced — use fresh for best aroma.
- 1 medium carrot, diced — organic carrots have better sweetness.
- 1 medium zucchini, diced — choose firm and dark green ones.
- 1 red bell pepper, diced — opt for a bright red, firm pepper.
- 1 teaspoon dried oregano — quality herbs enhance flavor.
- 1 teaspoon dried basil — choose organic for pure taste.
- 1/2 teaspoon salt — adjust to taste preference.
- 1/4 teaspoon black pepper — freshly ground for more aroma.
- 4 cups vegetable broth — low-sodium for health-conscious choice.
- 1 can (14 ounces) diced tomatoes — no salt added for better control.
- 1 cup barley pasta — whole grain for added nutrition.
- 1 cup fresh spinach, chopped — baby spinach for tenderness.
- 1/4 cup grated Parmesan cheese — aged for deeper flavor.
- 1/4 cup ricotta cheese — whole milk for creamier texture.
Step-by-Step Method
Heat the Oil
Begin by heating olive oil in a large pot over medium heat. Make certain the oil is hot but not smoking, as this provides the perfect base for sautéing the vegetables.
A well-heated oil will help in releasing the flavors of the ingredients added next.
Sauté the Aromatics
Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.
This step is vital as it forms the flavor foundation of the soup, guaranteeing a rich and aromatic base.
Cook the Vegetables
Introduce the diced carrot, zucchini, and red bell pepper into the pot. Cook them until they start to soften.
This not only enhances their flavors but also assures they’re tender in the final dish. Stir occasionally to prevent sticking.
Season the Mixture
Add the dried oregano, basil, salt, and black pepper. Stir to combine these spices with the vegetables.
This step infuses the mixture with Italian flavors, essential for the lasagna soup’s taste profile.
Boil the Broth
Pour in the vegetable broth and diced tomatoes. Increase the heat to bring the mixture to a boil.
This step incorporates the liquid elements, forming the soup’s base. Make certain the ingredients are well-mixed and beginning to meld.
Add the Pasta
Add the barley pasta to the pot and reduce the heat to a simmer. Cook the soup for about 20 minutes, or until the pasta is tender.
This step allows the pasta to absorb the soup’s flavors, enhancing its taste and texture.
Incorporate the Spinach
Stir in the chopped spinach and cook for an additional 2 minutes.
This quick cooking time retains the spinach’s vibrant color and nutrients. Make certain the spinach is evenly distributed throughout the soup.
Rest the Soup
Remove the pot from heat and let the soup rest for 5 minutes.
This resting period allows the flavors to meld together further, enhancing the soup’s depth and taste before serving.
Serve with Cheese
Serve the soup hot, garnishing each bowl with grated Parmesan and a dollop of ricotta cheese.
These final touches add creaminess and a savory finish, making the soup reminiscent of traditional lasagna. Enjoy this comforting dish with additional toppings if desired.
Ingredient Swaps
- Dietary Substitutions: For a vegan version, omit the Parmesan and ricotta cheese or replace them with vegan alternatives.
- Budget-Friendly Options: Use regular whole wheat pasta instead of barley pasta and canned vegetables instead of fresh ones to reduce costs.
- Regional Variations: Substitute local vegetables that are in season or more easily accessible in your area, such as adding mushrooms or eggplant.
You Must Know
- Sauté Until Translucent: Confirm the onion is cooked until translucent before adding other vegetables, as this helps build a flavorful base for the soup.
- Cook Pasta Separately for Al Dente: If you prefer your barley pasta al dente, consider cooking it separately and adding it to the soup just before serving to prevent it from becoming too soft.
- Customize with Seasonal Veggies: Feel free to enhance the soup by adding seasonal vegetables like mushrooms, kale, or squash to add depth and variety.
- Adjust Seasoning to Taste: Taste the soup before serving and adjust the seasoning, especially the salt and pepper, to suit your personal preference.
- Garnish Just Before Serving: Add the grated Parmesan and ricotta cheese just before serving to confirm they remain fresh and creamy, enhancing the soup’s flavor and presentation.
Serving Tips
- Pair the soup with crusty garlic bread for a satisfying meal.
- Serve with a side salad of arugula and cherry tomatoes.
- Garnish with fresh basil leaves for added flavor and presentation.
- Add a sprinkle of extra Parmesan for a cheesy finish.
- Serve in deep bowls to keep the soup warm longer.
Storage & Make-Ahead
Veggie Lasagna Soup can be stored in the fridge for up to 3 days. This makes it a convenient make-ahead meal.
While it can be frozen for up to 2 months, note that the pasta may become softer upon reheating. For best results, cook pasta separately when planning to freeze.
Reheating
Reheat Veggie Lasagna Soup gently on the stovetop over low heat.
Stir occasionally.
Alternatively, use the microwave on medium power.
Cover and warm in the oven at 350°F.
Italian Culinary Traditions
While savoring a bowl of Veggie Lasagna Soup, you can’t help but appreciate the rich tapestry of Italian culinary traditions that have inspired such a comforting dish.
It’s like diving into centuries of passion for fresh ingredients and balanced flavors. Imagine bustling Italian kitchens where the art of pasta-making is as revered as a family heirloom.
Each vegetable in your soup echoes the vibrancy of local markets, where produce is plucked at its peak. The oregano and basil, those aromatic staples, dance in harmony, reminding you of sun-drenched Mediterranean hillsides.
And the cheeses—Parmesan and ricotta—add a creamy finish, a nod to Italy’s love for dairy delights.
With every spoonful, you’re transported to a world where food is love and tradition.
Final Thoughts
Why not give this delicious Veggie Lasagna Soup with Barley Pasta a try and make it your own by adding your favorite seasonal veggies or a touch of spice?
It’s a warm, comforting dish perfect for any occasion!
Frequently Asked Questions
Can I Use Gluten-Free Pasta Instead of Barley Pasta?
Absolutely, you can substitute gluten-free pasta for barley pasta! Just make certain it cooks to your preferred tenderness. I’ve tried it myself, and it brilliantly absorbs the flavors, making the soup just as delightful and hearty.
Is It Possible to Make This Soup Vegan?
Absolutely, I can make it vegan by substituting the Parmesan and ricotta with nutritional yeast and cashew cream. I might also add more veggies for richness. This creates a delicious, plant-based version of the soup!
How Can I Adjust the Recipe for a Larger Group?
To adjust for a larger group, I simply double or triple the ingredients, ensuring my pot’s big enough. I also season gradually, tasting as I go, to maintain that perfect balance of flavors in every serving.
What Can I Substitute for Parmesan and Ricotta Cheese?
I’d suggest swapping Parmesan with nutritional yeast for a cheesy flavor, and use silken tofu blended with lemon juice and salt as a ricotta alternative. These substitutions maintain the creamy essence while keeping it dairy-free.
Can This Soup Be Frozen for Later Use?
Yes, you can freeze this soup for later. I recommend letting it cool completely, then placing it in airtight containers. This way, you’ll preserve its comforting flavors and enjoy a hearty meal whenever you crave it.
Veggie Lasagna Soup with Barley Pasta
Equipment
- 1 Large pot
- 1 Stirring spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 medium carrot diced
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cup vegetable broth
- 1 can diced tomatoes 14 ounces
- 1 cup barley pasta
- 1 cup fresh spinach chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Stir in the diced carrot, zucchini, and red bell pepper, cooking until they begin to soften.
- Add the dried oregano, basil, salt, and black pepper, stirring to combine.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
- Add the barley pasta to the pot, reducing heat to a simmer.
- Cook the soup until the pasta is tender, about 20 minutes.
- Stir in the chopped spinach and cook for an additional 2 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Serve the soup hot, garnished with grated Parmesan and a dollop of ricotta cheese.
Notes
