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hearty vegetarian lasagna soup

Vegetarian Lasagna Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 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 crushed tomatoes 28 ounces
  • 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

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.

Notes

For best results, ensure the lasagna noodles are broken into even pieces so they cook uniformly. You can also adjust the level of spiciness by varying the amount of red pepper flakes. For added flavor, consider garnishing the soup with fresh basil or extra Parmesan cheese when serving.
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