Vegetarian Lasagna Soup

Picture a steaming bowl of vegetarian lasagna soup, brimming with vibrant colors and rich aromas that fill your kitchen with warmth.

This comforting dish is a breeze to make, offering a cozy, indulgent experience with every spoonful.

As the fresh vegetables and herbs meld into a hearty broth, the transformation from simple ingredients to an inviting meal is truly magical.

Let’s bring this delightful dish to life!

Kitchen Tools Required

• 1 large pot
• 1 ladle
• 1 knife
• 1 cutting board
• 1 measuring cup set
• 1 measuring spoon set

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup zucchini, diced
• 1 red bell pepper, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 6 cups vegetable broth
• 1 can (28 ounces) crushed tomatoes
• 8 lasagna noodles, broken into pieces
• 1/4 cup Parmesan cheese, grated
• 1/2 cup ricotta cheese
• 1 cup spinach, chopped
• Salt and pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing Vegetarian Lasagna Soup, you can create a timeline based on the given prep and cook times.

Here’s a suggested timeline with some additional time for reading and understanding the recipe before you start:

1. Reading & Preparation (5 minutes)
   • Read through the entire recipe to guarantee you understand the steps.
   • Gather all the equipment and ingredients needed.
2. Prep Work (15 minutes)
   • Dice the onion, carrots, zucchini, and red bell pepper.
   • Mince the garlic.
   • Chop the spinach.
   • Break the lasagna noodles into pieces.
   • Measure out the required amounts of olive oil, dried basil, dried oregano, red pepper flakes, vegetable broth, crushed tomatoes, Parmesan cheese, and ricotta cheese.
3. Cooking (30 minutes)
   • 0-5 minutes: Heat olive oil in the large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
   • 5-10 minutes: Stir in the diced carrots, zucchini, and red bell pepper, and cook until they’re softened.
   • 10-12 minutes: Add dried basil, dried oregano, and red pepper flakes, and stir well.
   • 12-15 minutes: Pour in the vegetable broth and crushed tomatoes, and bring the mixture to a boil.
   • 15-25 minutes: Add the broken lasagna noodles and cook until they’re tender.
   • 25-27 minutes: Stir in the grated Parmesan cheese and season with salt and pepper to taste.
   • 27-30 minutes: Remove the pot from heat and stir in the ricotta cheese and chopped spinach.
4. Resting & Serving (5 minutes)
   • Let the soup rest for 5 minutes before serving.
   • Optionally, garnish with fresh basil or extra Parmesan cheese if desired.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add onion and garlic and sauté until the onion is translucent.

Stir in carrots, zucchini, and red bell pepper and cook until softened.

Add dried basil, dried oregano, and red pepper flakes and stir well.

Pour in vegetable broth and crushed tomatoes and bring to a boil.

Add broken lasagna noodles and cook until noodles are tender.

Stir in Parmesan cheese and season with salt and pepper to taste.

Remove from heat and stir in ricotta cheese and spinach.

Let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a side of warm, crusty bread to soak up the delicious broth.
• Garlic Breadsticks: Pair with garlic breadsticks for an extra burst of flavor.
• Mixed Green Salad: Complement the soup with a revitalizing mixed green salad topped with a light vinaigrette.
• Cheese Toast: Add a cheesy twist by serving with cheese toast on the side.
• Roasted Vegetables: Enhance the meal with a side of roasted vegetables for added nutrients and flavor.

Storage

Store leftover vegetarian lasagna soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove, adding a splash of broth if the soup thickens.

Freezing

To freeze vegetarian lasagna soup, cool it completely.

Then transfer to airtight containers, leaving space for expansion.

Label with date.

Freeze for up to three months.

Thaw overnight in the refrigerator.

Reheating

For reheating Vegetarian Lasagna Soup, gently warm it on the stove over low heat.

Stir occasionally.

Alternatively, microwave on medium power.

Cover to avoid splattering.

Heat until heated through.

Final Thoughts

Vegetarian Lasagna Soup is a delightful twist on the classic Italian dish.

It combines the comforting flavors of lasagna with the warmth and ease of a soup.

This recipe is perfect for a cozy family dinner or a quick weeknight meal.

The use of fresh vegetables, such as carrots, zucchini, and red bell pepper, provides a nutritious base.

The addition of spinach adds a burst of color and nutrients.

The spices, including basil, oregano, and red pepper flakes, bring a depth of flavor that complements the richness of the cheeses.

Parmesan and ricotta cheeses add a creamy texture and tangy taste.

With a total prep and cook time of just 45 minutes, this soup is both easy and efficient to make.

It serves 4, making it ideal for a small gathering or leftovers for the next day.

For those who enjoy a bit of heat, the red pepper flakes can be adjusted to taste.

The soup can be garnished with fresh basil or extra Parmesan cheese for an added touch of flavor.

Frequently Asked Questions

Can I Use Gluten-Free Lasagna Noodles in This Soup?

Absolutely, you can use gluten-free lasagna noodles. They’ll absorb the savory broth beautifully, soaking up the aromatic blend of Italian herbs. Just make certain they’re cooked to your preferred tenderness, maintaining that delightful, comforting pasta texture. Enjoy!

What Can Replace Parmesan Cheese for a Vegan Version?

For a vegan twist, swap Parmesan with nutritional yeast. Its nutty, cheesy flavor mimics Parmesan’s richness. Sprinkle it generously, letting its savory aroma enhance your soup. It’ll create a delightful balance, elevating your culinary creation.

How Can I Make This Soup Creamier Without Dairy?

To achieve a creamier texture without dairy, incorporate coconut milk or cashew cream. Stir it in towards the end, allowing the silky richness to envelop your taste buds, adding a luscious, velvety dimension to each savory spoonful.

Is There a Substitute for Zucchini in This Recipe?

Swap zucchini with yellow squash for a similar texture and subtle sweetness. It maintains that tender bite and melds beautifully with aromatic herbs, enhancing the soup’s hearty essence. You’ll love the vibrant color and delicious depth.

Can I Add Protein Like Tofu or Beans to the Soup?

Incorporate diced tofu or creamy cannellini beans for a delightful protein boost. They’ll soak up the savory broth, complementing the soup’s rich flavors while adding a satisfying texture that elevates each spoonful to new heights.